other cheese home again. Yesterday, I met a serious contender for my affections: a truffled Brillat-Savarin. I had been ready to commit myself to a whole Boschetto (approx.$30, whole), but the sheer unctuousness of... (2 replies, last updated by jeff diamond December 18, 2005)

"The discovery of a new dish does more for human happiness than the discovery of a new star." Anthelme Brillat-Savarin Physiologie du Gout, 1825 (1 reply, last updated by FlyFish April 6, 2005)

Hello all! I recently asked a friend to pick up wedge of Brillat Savarin cheese for me.....what I have on my hands (besides a very kind friend :) is about 1/2 pound of a cheese that has me a little baffled . Though I see the... (10 replies, last updated by Delucacheesemonger April 7, 2009)

“Tell me what you eat: I will tell you who you are.” - Anthelme Brillat-Savarin When I had just read the title the first thing that popped into my head was Reagan’s quote about jellybeans: "You can tell a lot... (1 reply, last updated by mordacity February 26, 2008)

Tonight’s dinner was entirely from the shop....Brillat Savarin; an amazing nutty goat cheese from france, Marissa; a local salty sheepsmilk cheese, some pork and chicken pate, some of their great take and bake bread. Added... (3 replies, last updated by chrisinroch September 4, 2008)

conversation. Good luck! “Only the wisest men know the art of good eating.” Brillat-Savarin (2 replies, last updated by marinrain September 19, 2006)

I have finally identified a restaurant capable of making the L’Oreiller de la Belle Aurore dish described in Lucien Tendret’s (sp) "La Table au Pays de Brillat-Savarin" (The dining table in the country of... (2 replies, last updated by cabrales November 7, 2003)

practically melted in my mouth—and very unpretentious—for example they were happy to serve our spinach steamed instead of brillat savarin’ed to death by butter (2 replies, last updated by sohony January 26, 2006)

I’m so glad the souffle is still good! Someone posted on this board that the pastry chef at Range left and took the Brillat Savarin souffle with him/her. That souffle is the best I’ve had, second only to Hubert... (5 replies, last updated by CH Addict April 25, 2006)

. OTOH, I really like to pair Brillat Savarin with some PN. Just no chard... (5 replies, last updated by ibstatguy October 20, 2008)

- Avocado, Grapefruit, Caviar 06 SC: Smoked Bass – Carrot Pureé, Harissa Panisse 07 SC: Venison – Blood Orange, Cocoa, Condensed Black Olive 08 SC: Bison Ribeye – Smoked Paprika, Blackberry, Parsnip, Malabar... (0 replies, last updated by tangbro1 June 6, 2008)

money. Brillat-Savarin brie that was very close to butter (in a good way) and some incredible Roquefort were the highlights of a great tasting; our server gave us many many samples, and we ended up with some great cheese. Also, we... (3 replies, last updated by fdb February 21, 2008)

@N00/sets/72157594418707919/show/ MENU We had Taittinger Brut NV Champagne with brillat savarin's triple cream cheese. Chateau la croix de Beaucaillou 2003 red Bordeaux with rabbit and pistachio terrine. Domaine paul Chapelle 2004... (6 replies, last updated by phanthecvl December 27, 2006)

main. No problem. Excellent food. We had a Cheese Plate that also had a dried pear, nuts and a fruit and nut bread served with it. All 3 cheeses were just fantastic and not your typical selections. Brillat Savarin was one of... (0 replies, last updated by Just Larry March 11, 2006)

And the relatively new Range. Amazing food, decent prices. The pork rubbed shoulder and brillat savarin souffle are both so good and so fragrant that they turn heads at the other tables. (7 replies, last updated by Jeff October 9, 2005)