“Southern Voices” is a reader-submitted platform. Today’s essay comes from Sous Chef Michelle Carrow of Nashville’s beloved Miel restaurant, who recently went on a culinary adventure to France with Miel owner Seema Prasad.
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As Miel Restaurant paused for summer break, Seema and I set off to the Loire Valley in France for a field research trip. Bouncing from Paris cafés to a mussels-and-frites fest in the valley hardly felt like work, and we found immense value in experiencing culture outside our own — drawing inspiration from every market and restaurant, and being reminded that food is a universal pathway to connection.
In the caves of wine house Louis de Grennell, we witnessed the bottling process firsthand. As we took in the musty smell of beautifully cared-for wine, our host brought forth an idea that truly stuck with me. He suggested that instead of focusing on pairing the perfect wine with the perfect bite — or “flavor pairings” — what if we paired for the moment?
Taste can be subjective, but there is something truly special about selecting the right bottle of wine that fits the occasion, the way a sparkling rosé just makes sense poolside with a friend. I believe the same can be said for food, and as I reflect on my trip, it was full of perfectly cultivated moments.
When I walked into my first Paris market, it was as if I’d entered culinary nirvana — arrays of cheeses on display next to perfectly cured charcuterie. Around the corner, seasonal berries were pre-selected for quality and meticulously arranged in their baskets. I went for the raspberries and enjoyed them while strolling through the market.
After deciding on a creamy aged goat cheese, a slice of foie gras mousse, and a pâté en croûte, we grabbed a loaf of artisan bread, strawberries, the shade of summer roses, and two juicy figs. We were off to the park — but not without wine, of course. We needed something easy to open and delicious.
We picked out a half bottle of champagne, found some paper cups, and enjoyed our lunch while watching school kids play.
Everything about this moment was slightly unconventional but ultimately curated. We were enjoying foie gras and champagne without a table or proper glassware, and it was arguably even more delicious that way.
I threw out any pre-judgment that France was all about pompous dining. That is a moment we can recreate at Miel. While yes, we have glasses and tables, we love it when our guests experience luxurious wine and food while feeling relaxed and enjoying each other’s company.
Over the next few days, we spent many moments inside marvelous places of food — cafés for espresso and buttery crêpes, bistros for escargot, and just about every butcher shop we passed, drawn in because you could smell their quality and care from the street. Food and dining were never just an afterthought or something to check off the to-do list; it was every thought and the whole day.
Our dinner at Restaurant Vantre was the standout. The atmosphere was moody but eloquent. Soon after sitting down, we shared a moment of aromatic pleasure with our neighbors as they were presented with a roasted pigeon.
What a way to kick off a meal. Every bite, from the veal tartare to the fresh turbot to the final cheese course, was divine. We even shared wine with our other neighbors, who had ordered the bottle we almost chose. We were all from different parts of the world, but for that moment, we connected over a love for delicious food and wine.
As we left Paris behind and headed to the historic Loire Valley countryside, I had a moment of gratitude for every chef, butcher, farmer, and artisan who takes such pride in creating delicious, high-quality food.
The Loire Valley was enchanting and cozy. We took the train into Tours and headed straight to the market, where I floated around in food heaven as we decided on a peppery pecorino, a baguette, and fresh currants for our picnic on a rock alongside the river. The setting was beautiful, the food fresh and incredible, and the moments even more magical — like running into a longtime guest of Miel at the Châteaux Villandry, touring a mushroom cave, and spending time with amazing winemakers.
The most memorable was stumbling upon a mussels-and-frites fest in a closed-down town. We were starving, and France knew exactly what we wanted: simple, good food, a table to sit down at, and community.
I aspire to be more like France when I’m cooking for others at Miel Restaurant and at home — to know just what a guest needs in their moment, allow the seasonal ingredients to speak for themselves, and cultivate an engaging community around food.
If you have a story to tell, take a look at the guidelines for Southern Voices submissions here.
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