Of course, before dessert we'd have cheese, as is the French approach, we had some truffle brie, some crottins de chavignol frais (fresh truffles - wholesale prices goats cheese from Chavignol), some fourmè d'ambert, and a few Livorot. This was a young winemaker that had spent 12 months in Australia, working for Hardy's to teach them how to make a Pouilly Fu...
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3 settimane
