I'm always so impressed when I find a restaurant doing something clever and interesting with cheese and this was a stellar cheese course at a small restaurant called Larcen in Agde on the Languedoc coast. A small disc of goats cheese (pelardon) had been marinated in oil with a touch of dried chilli, a few crushed pink peppercorns and possibly a little garlic and was served in a small tumbler with its oil and a mini-baguette perched on top. There were also a few lightly dressed salad leaves alongside. Pretty and delicious and really all you want - or all I want - at the end of a meal.
Do you like cheese courses like this or do you prefer a 'proper' cheeseboard?
8 comments:
I think that is a great presentation and a change from the regular cheese board configuration.
That looks lovely. Like Stephen, I think it's great to go out and have something different and challenging presented to you like this. Hope it tasted as good as it looked. I gather white Costieres de Nimes is the thing with Pelardon???
Glad you both liked it. It did taste as good as it looked! Imagine white Costières would be good with it. Picpoul (my current obsession and the natural choice for the region) too . . .
Oh, I love that idea. Seems like a great way to give diners an idea of something they could replicate at home, too.
Very artful. I love to see food being presented well. Presentation is really as important as taste, I mean we eat with our eyes first don't we.
Well, the mini-baguette might be a bit tricky but you could easily perch a slice of toasted sourdough on the glass. (Nice name for a blog, Colleen, btw!)
And absolutely agree, George. Making food look exciting is half the battle - which is why I find so many cheese boards disappointing.
Looks wonderful - MUCH better than a perfunctory array of scraggy cheeses.
I did a pommes dauphinois last night with caerphilly on top. Cracking.
Mmmm, I love this idea. It would be fun to serve it as an amuse at a dinner party. Thanks for the tip. Maybe I'll do this as part of Thanksgiving.
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