5 AUGUST 1995, Page 24

Sir: I heartily agree with Digby Anderson's article on food.

For decades now, it has been the practice of restaurateurs in the United Kingdom to push their clients into ordering vegetables with the main course, in order to inflate the bill. The assortment of badly cooked vegetables offered in no way blends with what you are eating. The same vegetables are offered with all dishes. I have often finished up paying as much in London for an inferior meal as I would pay for a meal in a three-rosette-graded Miche- lin restaurant in France. In France, I do not need to order vegetables, as dishes are properly garnished. In England, I am frowned on for not ordering vegetables. A.M. Delarue

8 rue Pierre-Joigneaux, Meursault 21190, 05te d'Or, France