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Article: Cheese Stands Alone.(reinventing the cheese course)(Brief Article)
- Article from:
- Town & Country
- Article date:
- November 1, 2001
- Author:
CopyrightCOPYRIGHT 2001 Hearst Communications, reprinted with permission of Hearst. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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More and more American restaurants are introducing a course that has long been a staple in Europe.
Charles de Gaulle once said of France, "One cannot simply bring together a country that produces 265 kinds of cheese." One wonders what he would have thought of a restaurant like New York's Artisanal, which lists nearly that number on a menu reveling in such rich dishes as an onion, bacon and Beaufort cheese tart, a fondue of Stilton and Sauternes, ratatouille and goat-cheese polenta, and a cheesecake with a spiced strawberry-rhubarb compote. Artisanal is the extrapolation of chef Terrance Brennan's first New York restaurant, Picholine, which features a mere sixty ...
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