Wednesday, March 31, 2010
Cheese trolley or cheese plate?
I was dining - rather grandly - at Raymond Blanc's Manoir aux Quat' Saisons last night which like many Michelin-starred restaurants still serves their cheese on a trolley (above). I have mixed views about that. On the one hand it's great to have a vast choice of cheeses and have the cheese sommelier (for that is what they're usually called these days) talk you through them.
On the other you can almost guarantee if you go for the stinky cheeses - which I rashly did - that they will ruin any red wine you're drinking. And that the sheer cost of maintaining such a huge selection in tip top condition means that you will be charged extra (£13 in this case) for preferring cheese to pud.
I'd personally rather have two or three cheeses - or even one well-chosen one - served with an appropriate accompaniment such as a few salad leaves, some nuts and some fresh or dried fruit but what do you cheese lovers think? Have cheese trolleys had their day or are they still the ultimate way to serve cheese?