Results tagged Rhone from David Lebovitz

Saint Marcellin

saint marcellin

If you go to Lyon, you’ll find Saint Marcellin pretty much everywhere. It’s the best-known cheese from that region, and the user friendly-sized disks are inevitably piled high at each and every cheese shop you step in to. Locals bake them at home and slide the warm disks onto salads, and I’ve not been to a restaurant in that city that didn’t have Saint Marcellin on the menu doing double-duty as the cheese or the dessert course. Or both. At the outdoor market stands, you can see how popular they are with les Lyonnais. And if you don’t believe me, their presence is so pervasive that I once bought a ticket on the bus in Lyon and instead of change, the driver handed me a ripe Saint Marcellin instead.

Because they hover around €3, I used to pick one up at the fromagerie since they’re an inexpensive way to add variety to a cheese platter. The ones I’d buy were decent, although I never heard anyone put a dab on their bread and say, “Good gosh David, that cheese is friggin’ amazing!” (Although I’m not sure “friggin” is a well-used word around here.)

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Valrhona Chocolate School

chocolates

Aside from the massive safe in the Banque de France, probably the toughest place to get in to in France is the Ecole de Grand Chocolat Valrhona in the little town of Tain l’Hermitage. Admission to the professional cooking program I attended is by invitation only, and several times of the year, pastry chefs and chocolatiers from all over the world come to Valrhona to watch and learn how their chocolate is made. And even more important, to discover the best and tastiest ways to eat it.

chef givre checking his refractometer chocolate

Our chef-instructor was Philippe Givre, who was good-natured, but never let us forget that we were there to work-work-work. And he was perhaps the best example of the hard-driving pastry chef.

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