|Bonjour Mes Amis!
If there is anything I’m passionate about in life, other than my husband & poetry, it would have to be cheese. In fact, on my lune de miel in France, after my husband was dragged to umpteen markets, farms and frommageries, my betrothed looked at me and jokingly asked, “Honey is this about me, or is this about cheese?”
This is a picture of me ten years ago in our Paris apartment. On the last night of our trip it was raining cats & dogs, so my husband ran across the street to buy a Poulet Rotie while I took all my cheese leftovers from the trip & concocted a gratin of macaroni & cheese in our toaster oven. Parfait!
FOCUS ON FROMMAGE
Le Crottin D’Antan, Poitou-Chevre $6.50
I get fresh Crottin in frequently, and their taste is definitely seasonal. This batch is slightly younger and moister, full of that goaty goodness one can expect. One morning two French gentleman strolled in & ordered a Crottin each for their breakfast. Tres Francais!
Brillat Savarin aux Truffes, Ile de France $15.49
Jean Anthelme Brillat-Savarin was a renowned gastronome, and Henri Androuët created this majestic tripe creme in his honor. Take an amazing cheese & layer it with Winter Black Truffles.. Mon dieu! Pop open some Champagne & Valentine’s Day has just arrived.
El Trigal 1 Year Manchego, La Mancha $21.99
Vacherousse d’Argental $27.99 lb
We love Brebirousse so much that we decided to bring in the “Red Cow” as well. Made in Lyon, this is a creamy, salty delight. The annatto rub gives it a washed rind appearance, but without the funky side. A crowd-pleaser for sure. Pair with neighboring Beaujolais.
Fleur Verte, Perigord $32.99 lb
The ‘green flower’ is one of the absolute favorite cheeses we offer. It tastes like Provence, with a spring carpet of tarragon, savory thyme, and pink peppercorns. Aged for only 4 days before being flown over, this goat cheese has a lemony tang. A stunner on a cheese plate. Pair with sparkling wine or Sauvignon Blanc.
NEW BABY CIE!
Fork/Spoon Set $4.25
Fork/Spoon Set $4.25
Bonal Gentiane-Quina $18.99
We have had a run on Bonal as of late, which got Kelsey & I curious as to what everyone was concocting.
2 oz Martin Miller’s Westbourne Strength Gin
3/4 oz. Cocchi Americano
1/2 oz. Bonal Gentian Aperitif
16 drops kumquat-cinnamon bitters
LIGHT dash agave nectar (available at Spanish Table)
Absinthe to flame over the top
Combine all ingredients in an empty cocktail shaker and stir well to combine. Strain over a large ice cube into the chilled cocktail glass. Flame absinthe over the top and serve.
Bonal Sparkling Cocktail
1/3 oz. Bonal Gentiane-Quina
Thyme sprig, for garnish
Thursday, Jan 22 2015
Uncategorized 11:30 pm