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Article: A steady course Artisanal cheeses find a new home on American menus
- Article from:
- Chicago Sun-Times
- Article date:
- January 10, 2001
- Author:
CopyrightCopyright 2001 Chicago Sun-Times. (Hide copyright information)
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A robust man sits in a Parisian cafe, finishing off a plate of
steak and pommes frites. His plate is cleared and then, moments
later, another plate is set before him bearing three small wedges of
cheese. He goes about slicing and consuming each with gusto, expertly
batting them around the plate with fork and knife, slicing and
spearing slivers, clearly relishing this distinctive and rich finish
to a very fine meal.
I observed this scene on a trip to Paris many years ago, and
wondered just what in the world this man was doing. You didn't see
this in American restaurants then.
Today, more Americans know what this well-fed Frenchman and other
Europeans have known for quite some time. A few good ...