Vincent Van Gogh believed that most of his 800 or so paintings were failures (an assessment shared by most of the art world at the time). Today, even “minor” Van Gogh pieces are prized by museums and collectors. Novelist Pearl S. Buck once remarked that “some of the biggest failures I ever had were Continue Reading »
Switzerland was our focus. Leaving France behind, we arrived in Villeneuve on the shores of Lake Geneva (Lac du Monde) to meet with Bernard. Immediately, we were swept up and driven north into the Alpine hills and mountains of Gruyère.
A delightfully crisp rosé from Denis Jamain of Domaine de Reuilly and one of our favorite summer bottles.
Last fall, I had the opportunity to travel to the Jura with Ihsan and Valerie, owners of the Formaggio Kitchen shops, and visit Fromageries Marcel Petite, affineur (or ager) of Comté cheese. All cheesemongers on our counters hear a tremendous amount about Fort Saint Antoine where Marcel Petite ages their finest wheels – it is a Continue Reading »
I was lucky enough to be one of the four-member team for our shops that recently went to Paris to attend the Salon du Fromage and the Salon de l’Agriculture.
A half-bottle of Champagne is the perfect size for starting off an evening of romantic dining for two!
Last fall, I had the opportunity to visit the winery of Jean David, in the town of Seguret in the southern Rhône valley.
Landing in Geneva, our first day began auspiciously with 65°F blue skies and a new convertible (our reserved sedan was unavailable) to drive us west into the Jura.
The Champagne region of France was the first to make very serious bubblies, and is still considered to be the best producer of fine sparkling wines.
When we pop the cork of a sparkling wine at a party or for a celebratory moment, we release a flurry of bubbles. How do those bubbles get in there? There are several ways that it can happen.
What makes Comté so incredibly special? And, why is it a cheese I find myself drawn to time and again, lured in as if it had cast a spell on me?
If you love good bread, chances are you will be familiar with the name Poilâne. We started working with Lionel Poilâne in the mid-90s, flying his bread in each week to supply a small, but growing group of customers who had developed a taste for his bread while traveling abroad.