Tomme affine au Marc de Raisin

This fermier cheese is a real attention getter when we put it out at the shop. It has a big aroma that can't be missed if you happen to get near it. It is an unpasteurized cow's milk cheese from the Savoie that has been soaked in Marc for one month in an airtight container, and then aged under a thick blanket of grape must. The heat caused by the fermentation heats the inside of the container, making the pate tighten and become viscous. The taste of the marc permeates through to the heart of the cheese.

If you can get your hands on some Marc, enjoy it with a glass of Marc de Savoie, or if that can't happen try it with a nice robust red wine.

Van Mag - most memorable meals

Allison's choice for "most memorable meals" is listed in the most recent edition of Vancouver Magazine online. A lot of good food has made it's way past our lips this year. I'm sure she had a tough time deciding.

I'm going to try and work on some better cheese pics in the future. Santa's choice to bring me a new Canon G10 is sure to help, that is if I can figure out all the stuff it does.

There was a nice mention of les amis in The Province recently.

Tastings on Hastings. New cheese and wine tastings have been scheduled at the new store at 845 East Hastings.

Hastings Update

Work is progressing on schedule at the site. The drywall has been hung, but it still needs to be taped, etc. It has given the space a real sense of definition. If everything stays on schedule, we should be open for business before the end of January. The rebuilding of the parapet on the front is near completion. At some point in history, somebody decided to remove it. I don't really know why they cut it off, but it really makes the facade look complete.

Quest metal works should be done the kitchen venting within a week. The rest of the kitchen still needs to be finished, but it shouldn't be that long. All of the kitchen equipment is here, but it's being stored off site. By January, we should be in the completed kitchen so we can start testing some recipes for Au Petit Chavignol.