Epoisses has to be one of the most difficult cheeses to match, not least when it gets to the almost liquid stage shown in this photo (a stage too far IMHO)
Last week I finally realised a long-held ambition to eat at La Maison de Marc Veyrat in Veyrier-du-Lac. Not a lot has been heard recently from Veyrat recently despite the fact that he is the only chef to have been awarded six Michelin stars for his two restaurants and score a perfect 20/20 from Gault Millau. Just under two years ago he had a horrific skiing accident that left him with multiple leg fractures and he now faces major surgery to break and reset the bones to try and regain his mobility.
It’s been so busy the last few weeks that good pairings have been coming thick and fast but this was a great match I enjoyed at an offbeat new occasional restaurant which was launched by food and wine writer Marc Millon in Topsham, Devon the other day. (He’s also contributed a couple of pieces to this site including this wonderful piece about Bagna Cauda)
Last night I went back to The Greenhouse for the first time since its revamp, for dinner with its owner Marlon Abela and his head wine buyer Jean-Marc Heurlière.
We automatically think of matching wine and cheese or beer and cheese but there are many drinks that work just as well and can give a real ‘wow factor’ to your cheeseboard.
You may be unconvinced about the wisdom of incorporating chilli into achocolate cheesecake, let alone accompanying it with Merlot but bear with me!