Cheese & Sweets in Paris

Visiting cheese shops and eating sweets in Paris. Someone has to do it...

New Slicers

The new slicers arrived just before Christmas. I hadn't had a chance to go look at them until today. All is can say is that they are pretty awesome. One will go in the store (on it's own matching stand), and one will go on the back bar in the restaurant for slicing Prosciutto San Daniele.

Our slicers are brand new reproductions of the antique Berkel slicers that ceased production in the 1950's. Many believe this slicer is the only tool that should be used to slice fine cured meats. They don't use any electricity as they are powered by turning the flywheel. Although electric slicers may be faster, many culinary aficionados claim the heat caused by the high speed blades “cooks” the meticulously produced meats.

Hastings update

Another break in this am...these guys are determined, yet there is nothing to steal.

Final review of the plans this week. There are only a few things to fine tune like hot water tanks, plumbing lines and some minor electrical items. It looks really good. While we wait for the final kitchen exhaust drawings, we can start with security upgrades and the last little bit of demolition.

Scuplinfish (our designer) has come up with a brilliant alternative for accessibility at the front of the store. The design allows for a wheelchair ramp, which also makes it easier for persons with baby buggies to enter. The other alternative was a small electric lift on the side, but I think this will look much nicer. The center of the ramp area looks like a planter, but over the long term, it will have a thick glass window that allows for a view straight down into the cheese caves.