Log In / Join Now


Posted: March 21, 2000


The cheese course, a staple of French cuisine, has found a place in America's best restaurants, which seem to be going out of their way to obtain high quality natural cheeses. Some, such as Le Bec-Fin and Gary Danko, brought a big assortment of cheeses to the table on classic French carts, and cut pieces to order. Some, such as The Inn at Little Washington, offered a modest selection on a marble slab. Others, such as The French Laundry and Valentino, prepared plates in the kitchen, combining cheeses with special condiments.

In reviewing these restaurants, we have sampled rare and wonderful cheeses from France, Italy and Spain, and confirmed that the level of quality available from artisanal producers in the United States is phenomenal.

Back to Main Restaurant Page

Would you like to comment? Want to join or start a discussion?

Become a WineSpectator.com member and you can!
To protect the quality of our conversations, only members may submit comments. Member benefits include access to more than 315,000 reviews in our Wine Ratings Search; a first look at ratings in our Insider, Advance and Tasting Highlights; Value Wines; the Personal Wine List/My Cellar tool, hundreds of wine-friendly recipes and more.

WineRatings+ app: Download now for 340,000+ ratings.