The Smolker Letters, Letter No. 2 (A Meal That Ends Without Cheese Is Like A Beautiful Woman with Only One Eye, November 4, 2011)
“A Meal That Ends Without Cheese Is Like A Beautiful Woman with Only One Eye”
by Gary Smolker
Smolker Letter No 2, November 4, 2011
November 4, 2011
As far as I am concerned, your wife is one of the best chefs in the world, dinning as a guest in your home is supreme delight and the discovery of a new dish or a new wine at your house does more for my human happiness than the discovery of a new star.
That being said, thank you for your comment below about fancy meals in fancy restaurants and finding your way in Paris — that most people can’t tell the difference between a dish prepared in a 3-star restaurant and in a 1-star restaurant and the enjoyment that can be found by following crowds and noticing where people congregate in Paris.
About comments on food and wine: Another friend of mine once told me that very few people can tell the difference between a bottle of wine costing $8 a bottle and a bottle of wine costing $20 or more per bottle.
Last night, at an Executive Committee Meeting of the Social Networking Committee of the Beverly Hills Bar Association, I described a dessert I had at the Commodore’s Plantation in New Orleans, a couple of weeks ago, in support of my suggestion that we (the committee) have a wine and cheese event.
I described the desert I had at Commander’s Palace as follows to make the point that eating is great fun was: I had a gingerbread roasted pumpkin cake: Creole pumpkins baked into a rich gingerbread cake with chait iced cream roasted apple jus in bourbon infused molasses.
One of my favorite quotes is: Without taste genius is but sublime folly.
That being said, I enjoy the rich tapestry of your stylish mind, your restrained discretion, your thinking man’s well-balanced attitude towards life.
Judi was commenting on the following assortment of cheeses which she had eaten with a glass of a Charleston Sercial Historic Series Maderia wine made by The Rare Wine Company:
- Delice de Bourgogne — a soft cheese made from cow’s milk. This cheese is incredibly rich, full flavor with a melt-in-the-muth texture.
- Cremont — a smooth and creamy cow and goat’s milk cheese with a hint of Vermont Cream. It has a complex and nutty rind taste with notes of cooked bread, hazelnuts, yeast.
- Little Boy Blue — a crumbly blue cheese made from sheep’s milk with a mild and somewhat citrus flavor.
|To:||Gary S. Smolker <email@example.com>|
|Subject:||Paris in Spring|
|Date:||Fri, 4 Nov 2011 09:45:33 -0700 (PDT)|
Dining at any Michelin 3-Star restaurant, be it in the Eiffel Tower or (until 2007) at the Essex House in NYC, is a kind of experience. I think few can truly appreciate the epicurean and culinary apex (for instance, I think few can tell the difference (if there be any) between a certain dish at a 3-Star and the same dish at a 2- or 1-Star); but many enjoy saying they paid to eat as such-and-such a place.
In many densely populated cities I have enjoyed walking around areas known for particular traits, observing where people seem to be congregating, and following them into the establishment, be it a restaurant or something else. In the Northern Hemisphere, this obviously works better in May and June than in December or January.
In Paris I have enjoyed doing that in the 16eme Arrondissement, and in the 5eme and 6eme, generally below the Rive Gauche and the Jardín de Luxembourg, and Saint-Germaine-des-Pres and the Sorbonne. From there, the Rue des Écoles leads to the Latin Quarter. Some portions may be dripping with tourists, but others provide more authentic experiences. At the Jules Verne, I suspect, most of the faces you will see will be Chinese.
I like the Jules Verne restaurant on the 32nd floor of the Eiffel Tower.Also, I recommend seeing the Napoleon apartment in The Louvre. It shows how to decorate when you have an unlimited budget, as Napoleon did.JF————————————–JF’s e-mail above was sent in response to the following e-mail.If you’re looking for “experience” in Paris, enjoy the cuisine at Nomiya, which was declared by the food magazine as such, and Neil & myself do agree after having the chance to dine at this place. They only serve 6 couples at a time, and its almost impossible to secure a reservation. You need a few months in advance to get in.Good luck on getting a reservation, though. Even the locals have a hard time getting in.Becky