After all, before dessert we'd have cheese, as is the French approach, we had some truffle brie, some crottins de chavignol frais (contemporary goats cheese from Chavignol), some fourmè d'ambert, and some Livorot. This was a young winemaker that had spent 12 months in Australia, working for Hardy's to show them learn how to make a Pouilly Fume or Sauvignon B...
AlbertoHemm
1 settimana
