L'assiette de fromages at Petit Louis
Best selection
Damage: $16 (available only at lunch)
Skinny: What to pick, what to pick? When Petit Louis' waiter wheeled the cheese cart to our table (as is the custom in France), we had a hard time narrowing our decision to just four cheeses. Our waiter was extremely knowledgeable and told us everything we ever wanted to know about the selections: Origin, texture, taste—everything, except what the animal had for lunch the day it was milked.
With a little guidance, we settled on Époisses de Bourgogne, a cheese made in the French village of Époisses and known to be quite stinky (the stinkiest cheeses are often the best tasting); a Comte cheese, which is sort of the French equivalent of Swiss Gruyere; crottin, a goat cheese produced in the Loire Valley of France; and, just because we’ve had it at almost every place we went, a blue cheese.
The cheese came with crispy toast points that tasted like they had a stick of butter in every bite. The French sure know how to do things right, when it comes to bread and cheese. We may have to make another trip to sample some of the other choices from the cart.
