After all this dining out I couldn't take anymore, so we finally did some local shopping and had dinner at home. A trip to the local fromagerie yielded an Epoisses (Berthaut; like home, not raw milk), a St. Marcellin, and some very strong dry goat cheese. Along with some Corsican sausage, a baguette from the boulanger and some wine from Nicolas it made for a fine quick dinner.

One of my goals in Paris is to get friendly with a local cheesemonger, to be able to go in and say "what's really good today?". Cheese is a living complex thing, not to be shrinkwrapped and sliced to individual servings. Time to find that in Paris.

  2006-09-09 23:00 Z