Saturday, October 3, 2009
Constructing a cheese menu
Just a final note on British Cheese Week: I've posted a few thoughts on a cheese menu that was served at one of London's most fashionable restaurants the Modern Pantry this week on my website matchingfoodandwine.com. (This was the starter, above - baked bee pollen crusted ricotta, pear, sorrel and lucques olive salad, manuka honey and lemon dressing)
My conclusion was that it's quite a difficult feat to pull off. Have any of you attempted or experienced one?