The Cheese selection:  We are receiving the Artisanal cheeses at least once a week, already aged to perfection in The Artisanal Cheese Center cellars. The selection shows variety in countries of origins, styles, milks. Some staples are:  Roquefort,  Epoisses,  Rochetta Robbiola. A few regulars on the plate are: Saint-Marcellin, Pau, Brie, Manchego, Cheddar from the Isle of Mull. There is always a blue cheese, a "stinky" one, a goat cheese, a 3-milk cheese, a triple creme, a hard cheese, a soft one.

The jams:  We make our own relishes, compotes, marmalades and jams. Oranges, pears, apples, lemon, blackcurrants, blackberries, strawberries, blueberries are our fruits of choice. We also place a couple of honey-roasted garlic cloves on the plate. But do not forget that great cheeses do not require anything else than themselves to be fully satisfying. These jams are amusements to your palate and pretty things on the plate only; don't let them overpower your cheeses.

The Bread:  Yes, we do make our own bread, plain white bread, but also flavored ones. We serve the rolls warm along with the cheese plate and the Charcuterie plate.

Foie Gras:  The Romans discovered this delicacy centuries ago, and still today a slice of foie gras is synonimus to an evening well started...We cure our foie gras here, using only fresh livers of Mulard ducks. The only flavoring is brought to the the foie by Cognac (we just have to!), salt, pepper and nutmeg. The secret is to takes the nerves out quickly and to keep the livers as whole as possible. A careful bain-marie for 40 min. at 135 C. will be just about the perfect cooking. We also bake baby apples in honey and a shallot relish with raisins and cinnamon for accompaniments. A pinch of Fleur de Sel from Guerande on top, a drizzle of Port reduction (sweetened reduced red wine) and toasted brioche of course!

Pate en Croute: This is a 3-step process. First the chicken must marinate overnight in white wine and spices. Then we make the crust that stays in the refrigerator for a couple of hours. Only after that can we assemble the separate elements and bake in the oven, with a couple of chimneys to let the steam out. Using the latter holes, we will pour the gelatin in and let cool for  few hours.

Mustard and Cornichons: Well, there is not much to change to great products! The Maille Mustard (traditional Dijon style) is married to a tiny bit of Cognac for the Brandy Library touch...that's it! The Cornichons, sort of mini pickles, are also from Maille and are crunchy and delicious.

Lambs in the blanket: ok, this is a politically correct version of the Pigs in a blanket, or a spiced up version of the Beef Franks! We use  Merguez (lamb spicy sausages) and the Pillsbury puff pastry dough, with a pinch of sesame seeds on top. We bake them a la minute, and it takes about 12 minutes for the dough to rise, so be a little patient...

Figs and pigs: we marinate the figs in a water-and-honey mix. They are then rolled into slices of Jambon de Bayonne, France (cured ham similar to the Italian Prosciutto or the Spanish Serrano). All we add to this is a thin string of mint, salt, pepper, olive oil and Port reduction. Ideal finger food!