4th Course: Cheese Course
Chef's selection of domestic cheeses. Served with Walnut Toast.
Notes: One of my *pet peeves* is when a cheese course is dropped off with as much explanation as if it were a cup of coffee (same thing with ice cream tastings).
When I asked what cheeses were offered, the back-server did his best to name them, and bless his heart, he truly knew them, but his English was so poor that I was just happy understanding that two were from Wisconsin (one was Crave Brothers Les Freres), one was from Vermont, and one from California (Point Reyes blue). Regardless, our waiter should have done her job and explained them to us. I'm not so much a cheese snob to snub my nose at domestic cheeses, but I do find it odd that this Brittany-themed restaurant, home to many great cheeses, choses to serve only American cheeses.
I was happy with the cheese selection, although, when I go to a nice restaurant, I usually expect cheeses that I won't commonly encounter in mainstream dining. The Point Reyes on this plate was rather ordinary.
Read about this meal on my blog.