that included Epois, Brillat-Savarin, a lavendar cheese, a dry goats' and one other; as well as toasted raisin bread, sliced pear and delicious frozen Champagne grapes for $15. We weren’t doing a tasting, obviously, but the...

Hasn’t there been some variant of this thread up here since 1998? Anyway: Joseph Mitchell, ``Up in the Old Hotel'‘; AJ Liebling, ``Between Meals’‘; Calvin Trillin, ``Tummy Trilogy’'; Brillat-Savarin;...

was well presented, though the brillat-savarin was a touch too cold for my tastes. The sweet potato fries were not very good and I think the presentation was to blame. They were served fairly warm and somehow the steam made all...

the traditional way of making stock, which since the writing of Brillat-Savarin in 1833 and Joules Gouffé in 1867, has been done by gradually heating the liquid. This warning has been reprinted in numerous French cooking tomes....

, and no extraneous flavoring elements. Not even vanilla. (Chocolate without vanilla seems questionable. As Brillat-Savarin wrote, "To sugar...and cocoa is joined the delicious aroma of vanilla, and thus is obtained the ne plus...

on site since the 1870’s. Present building dates from 1902. But plenty of private rooms. To find real food prepared in the late 19th c style, and British on top of it, will be difficult. Even finding escoffier or...

Dried apricots with your favorite soft/triple-cream/brie-like cheese. Strawberries work, too: - St. Andre - Brillat-Savarin - Pierre Robert Dried apricots also pair beautifully with blue or dolce gorgonzola. EDIT: Don’t forget...

Eating lard may seem glutinous at first, but let me assure you that it is a special treat for any gourmand. Brillat-Savarin, author of the Phisiologie de Gout (1825), distinguished gluttons and gourmands with the rule that the...

I know Cheuvront has my favorite cheese on the menu, Brillat Savarin. Sounds like it’d be right up your alley. I want to go to Cheuvront just to get this (and to try their other cheeses of course). At times Whole Foods gets...

Yeah that was a major bummer. Looking at their website, I can’t believe we haven’t been there. Cheuvront looks great! The even have one of my new favorite cheeses listed at the top of their cheese menu (Brillat...

Near A Thousand Tables-Felipe Fernandez-Armesto: I read it when it first was published; a great, concise, opinionated, anti-orthorexia history of food. It holds a place of honor in the small shelf space I have allotted to great...

it was a wonderful match for the meat. For dessert, we had an order of the Brillat Savarin souffle with a side of strawberry salad in a balsamic reduction ($7) and the Roasted peach cobbler ($7). I’m not a huge fan of peach...

As they say, everythiong old becomes new again... Brillat-Savarin spoke lovingly of turkey oysters in the late 1700s and early 1800s.

(sheep) 3. Brillat-Savarin (cow) 4. Garrotxa (Goat) 5. Erboronati di Pecora (sheep) 6. Cantalet (cow) French Onion Soup This was the heaviest/densest F.O soup I’ve ever had although possibly not the best. It was almost too...

Second the d’affinois – like butter Pierre Robert Explorateur Brillat-Savarin All double/triple creme and worth every fat gram