Excuse the Ludo Bites count down but I just adore the food there and the fact that you can b.y.o.b. with no corkage. The combination of excellent food and no corkage is rare. So I returned this week, the last week of the event, with a few more friends.
We started off the night by popping off the cork on a shiraz and going to work on the bread basket with Echire butter. Our large cheese plate was served up shortly after featuring these pairings:
Epoisse (Cow) – honeycomb
Mimmolette (Cow) – pink grapefruit confit
Petit Basque (Sheep) – date puree and sea salt
Morbier (Cow) – toasted hazlenut paste, licorice
Le Cornilly (Goat) – spiced Prune