When Does A Meal Become Something More?

Our appreciation for timeless dishes has stretched and grown like the strings of cheese on French onion soup spoons. Hungrily armed with said spoons during our recent trip to Paris, we were on the hunt to eat the best ratatouille, sole meuniere, brandade, good old fashioned croissants and, of course, soupe l'oignon

But we had a problem - spontaneity or l…