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Nelson Minar
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After all this dining out I couldn't take anymore, so we finally did
some local shopping and had dinner at home.
A trip to the local fromagerie yielded an
Epoisses (Berthaut; like home, not raw milk), a St. Marcellin, and some very
strong dry goat cheese. Along with some Corsican sausage, a baguette from the
boulanger and some wine from Nicolas it made for a fine quick dinner.
One of my goals in Paris is to get friendly with a local cheesemonger, to be able to go in and say "what's really good today?". Cheese is a living complex thing, not to be shrinkwrapped and sliced to individual servings. Time to find that in Paris. |
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