Élodie, 45, a Parisian fond of new tables, does not resist the call of the cheese cart:
"I do not go so far as to choose a restaurant for that, but its presence on the menu makes me very happy and often influences the rest of my menu.
I don't hesitate to give up dessert to make room for it. "
She is not seduced by the cheese per se - which she snubs when it is only served on the plate - but by the ritual of the cart.
“It's a bit old-fashioned, sumptuous and fun at the same time. Producing a quality cart, which catches the eye like a cheese shop window, requires real work on the part of the restaurateur. "
And particularly appreciates
“the short trip through the regions of France”
but also the accompaniments imagined by the chef:
“I have fond memories of the Roellinger house trolley in Cancale;
there were a multitude of chutneys, a spicy oil to accompany the goat ... So many astonishing associations, reflected in the continuity of
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