Radishes and butter

Served in a silver étagère of four small bowls, the appetiser arrived. It included sausage, lentil salad, rémoulade, and radishes with butter and salt, which I knew was the French obsession (the latter), yet I had not tried it yet. So I started with that. I took that radish, spread a bit of butter on top, and added a piece of bread afterwards. I did not speak, as I needed to take a moment to understand that very unknown combination to me. Was it love at first sight? No. But close.