5 Burgundies w/dinner (menu)

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Peter Creasey

Peter Creasey
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. . . . . Pete
 
An interesting and non-obvious selection. How was the Gaunoux? a producer who can always surprise, and 01 is not exactly an auspicious Pommard vintage.
 
originally posted by Tom Blach: An interesting and non-obvious selection. How was the Gaunoux? a producer who can always surprise, and 01 is not exactly an auspicious Pommard vintage.
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Tom, as is your custom, good summary. Gaunoux is a superb producer. His Pommard '01 was drinking okay albeit in a somewhat graceless way. If a bit ponderous, it nevertheless was a reasonable pairing with the Le Contre-filet...



The Pommard was W-A-Y overshadowed by the Jadot Echezeaux '13 (which was drinking exccellently).

. . . . . Pete
 
originally posted by Jeff Grossman:
I'm distressed that somebody thinks epoisses needs fig jam and goopy walnuts.
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I guess restaurants always want to 'add value' to their cheese plate and jazz them up beyond just bread and cheese. So often, I find these plates have silly sweet things, drizzles of honey, candied nuts and all kinds of wine clashes.
 
originally posted by Rahsaan:
originally posted by Jeff Grossman:
I'm distressed that somebody thinks epoisses needs fig jam and goopy walnuts.
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I guess restaurants always want to 'add value' to their cheese plate and jazz them up beyond just bread and cheese. So often, I find these plates have silly sweet things, drizzles of honey, candied nuts and all kinds of wine clashes.
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I've had some skilled versions of these plates, where the various extras complemented the cheese(s) nicely. But I miss the old rolling cheese carts - those were the days!
 
I almost always ignore the condiment served with the cheese. I admit that on the rare occasions that I don't ignore it, it usually works very well with the cheese, but not in a way that I'm looking for. My view of the cheese course is that which Richard Olney expressed: an excuse to open another bottle of wine (or in a restaurant, to have another glass).

Re rolling cheese carts, they're making a minor comeback in France, although they are not as extensive/encyclopedic as they once were.
 
Claude, agreed. I prefer to be able to dodge the cheese accompaniment(s)(as was possible with this serving, photo hereinabove).

. . . . . Pete
 
originally posted by Claude Kolm:
Re rolling cheese carts, they're making a minor comeback in France, although they are not as extensive/encyclopedic as they once were.
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I've only ever seen them at Michelin starry restaurants.

They are wonderful there.
 
originally posted by Jeff Grossman:
originally posted by Claude Kolm:
Re rolling cheese carts, they're making a minor comeback in France, although they are not as extensive/encyclopedic as they once were.
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I've only ever seen them at Michelin starry restaurants.

They are wonderful there.
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you need to get out more. can be found when not expected.
 
Hmm, I always find that the fancier the restaurant, the more likely they are to have futzed up cheese rather than a rolling selection. Maybe I don't get around to Michelin starred restaurants much. There is one here with a star, which we do frequent as the food and the wine list are both quite good. But it has futzed up cheese plates,
 
The finest rolling cheese cart of my experience was found, in all places, at a Best Western Hotel in the Gorges du Tarn. It was three-tiered and had the finest tomme de Savoie of my life.

Mark Lipton
 
My legendary cheese cart experience was at Martin's in Edinburgh. We became convinced that his family subsidized the restaurant to allow him to fulfill his fantasy as a cheese-cart-man. All cheese was from the British Isles, a little Irish cheese but mostly English and Scottish, with appropriate breads/crackers (Irish soda bread etc.) to accompany the cheese.
 
originally posted by robert ames:
originally posted by Jeff Grossman:
originally posted by Claude Kolm:
Re rolling cheese carts, they're making a minor comeback in France, although they are not as extensive/encyclopedic as they once were.
Click to expand...
I've only ever seen them at Michelin starry restaurants.

They are wonderful there.
Click to expand...

you need to get out more. can be found when not expected.
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Le Terroir in Santenay, worth the trip, stars or not.
 
originally posted by Cole Kendall:
My legendary cheese cart experience was at Martin's in Edinburgh. We became convinced that his family subsidized the restaurant to allow him to fulfill his fantasy as a cheese-cart-man. All cheese was from the British Isles, a little Irish cheese but mostly English and Scottish, with appropriate breads/crackers (Irish soda bread etc.) to accompany the cheese.
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martin's was also renowned for its soufflés. wherein lies teh potential problem with cheese carts: i have an unerasable memory of sitting in teh private room, listening to martin lovingly describe every cheese to those of us partaking, while i sadly watched teh soufflés of my other (all too polite) friends collapse and die...

fb.
 
originally posted by fatboy:
originally posted by Cole Kendall:
My legendary cheese cart experience was at Martin's in Edinburgh. We became convinced that his family subsidized the restaurant to allow him to fulfill his fantasy as a cheese-cart-man. All cheese was from the British Isles, a little Irish cheese but mostly English and Scottish, with appropriate breads/crackers (Irish soda bread etc.) to accompany the cheese.
Click to expand...

martin's was also renowned for its soufflés. wherein lies teh potential problem with cheese carts: i have an unerasable memory of sitting in teh private room, listening to martin lovingly describe every cheese to those of us partaking, while i sadly watched teh soufflés of my other (all too polite) friends collapse and die...

fb.
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Ah I was there for a post-theatre "salmon supper" where the only problem was awaiting our turn for the cheese cart to meander in our direction.
 
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