Word: brie
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...Argenteuil, a sublime variety of violet-tipped asparagus, today produced by a single family; champignons de Paris, the mushrooms first grown in Paris catacombs (but today more often imported from China); Gâtinais saffron, once considered the world's finest; Mereville watercress; Pontoise cabbage; and Meaux-brie cheese...
...started something of a trend. At the chic Café Moderne, Normandy-born Jean-Luc LeFrançois serves Parisian delicacies like Gâtinais-rabbit farci with Poissy-cherry chutney and fricassee of Brie-Comte-Robert escargots with girolle mushrooms. "Like Alléno, I believe that, as Paris chefs, it's our responsibility to work with the produce of our region," he says...
...high-end restaurants started offering cheese plates. What do you see as the next big cheese trend? Cheese is something people are much more interested in and knowledgeable about than they were 20 years ago. But people are still pretty limited. They know Swiss, cheddar, goat cheese, blue cheese, brie - and that's about it. But they keep learning. It's like what happened with wine. Fifty years ago, Americans didn't drink any wine. Then they discovered European wines. Then people started trying to make wine in California. Now people know American wine and European wine and they...
...walk-in cheese room - the first of its kind in Argentina, highlighting as yet relatively undiscovered Argentine artisanal cheeses based on European styles. The maître fromager encourages producers to age cheeses exclusively for the restaurant. Tasting plates served at a marble communal counter table include an earthy brie from Córdoba; Cordon, a goat's cheese from Mendoza aged 15 months; and Morbier, Manchego and Parmesan-inspired cheeses matched with fresh-fruit marmalades and outstanding Argentine malbecs and cabernet sauvignons...
...Flow: There's an unmistakably nutty, fruity aroma at the ultra-contemporary, climate-controlled cheese room at Flow restaurant within the riverside Millennium Hilton Bangkok, www1.hilton. com. Some of the world's best varieties are flaunted, including Colston Bassett Stilton, Brie Royale with black truffle, and piquant Pecorino di Fossa from Italy. Guests are encouraged to taste before making their selection, which is served with a stylish range of condiments including celery jelly. A cheese-and-wine butler advises on pairings and there's a dedicated cheese table for guests to sit at and convivially share their newfound cheese knowledge...