Cheese course fine dining

I’ll admit that even as a pastry chef, sometimes the last thing I’m looking for in a “last course” is something sweet. While I think it’s important to always save room for dessert, I’m often swayed by the alternative of a composed cheese course. At the very least, I may even squeeze the cheese in before dessert!

Fourme d’Ambert Parfait on Sauternes Jelly While any new cookbook causes a considerable amount of excitement around here, few follow up that tingly sensation of new-book euphoria with on…

An enticing melange of Japanese flavors and textures.

There is a French proverb that contends, “un fromage par jour de l’année” — there is a different cheese for every day of the year. For anyone who has lived in France they would probably argue that…

These elegant appetizers come from Wolfgang Puck's Los Angeles restaurant Spago.

These savoury tarts contain a wobbly just-set custard filled with finely sliced asparagus spears and plenty of Le Gruyère AOP.

For recipes and more infos about the plating visit my website www.stauffersimon.com

Camembert, fig and onion tart by Marcello Tully

This delicious starter from Stuart Ralston uses alp blossom cheese, a beautiful German cheese that is sold covered in dried flowers, just like this starter.

What a treat to sit down for a 7 course meal! It’s wonderful to enjoy a feast with family or friends. Many people choose fine dining restaur...