Thursday, 29 July 2010
Thursday, 27 May 2010
The cheeseboard here is fabulous, the best I think I've ever encountered, with an inspired selection of cheeses ranging from locals to Mimolette and a Corsican cheese that I had only encountered previously in books (Fleur de Maquis). The man that served the cheeses was extremely knowledgable which is unusual, even in restaurants of this calibre. The cheese was served with dried fruit, raisin bread and homemade membrillo jelly (a bit too solid for my taste, too much like pâte de fruits and rather lacking in the spreadability factor).