Wine & Cheese Pairing
Four Cheeses & Your Selection Of Wine
Served with artisanal bread, fine accoutrements, and specialty butters.
Choice of Wine by the Glass & Four Cheeses
$39 per person
Choice of Full Bottle & Four Cheeses
White Laurent Cognard, Montagny 1er Cru ‘Les Bassets,’ Burgundy 2018 Chardonnay
Red Alphonse Mellot, Sancerre Rouge, Loire Valley 2018 Pinot Noir
Sparkling René Geoffroy, ‘Expression’ 1er Cru, Brut, Champagne NV
Le Brillat-Savarin Cow’s Milk
“Tell me what you eat: I will tell you what you are.”
The legendary 18th century gastronome Jean Anthelme Brillat-Savarin coined this phrase, and we have him to thank for many of the historic achievements in the wonderful world of gastronomy that we all enjoy, including his namesake cheese here at Le Zoo! A triple cream cow’s milk cheese, Brillat-Savarin has a typical white, bloomy rind with an interior paste that is buttery-white in color. The texture is dense, moist, and slightly chalky with all the lusciousness and creaminess of a triple-cream cheese. Flavors are of butter, salt and cream with hints of mushroom, nuts and truffle. If we are what we eat, we would be happy to be this decadent Brillat-Savarin!
Le Chevre Valençay Goat’s Milk
This cheese is a luxurious, soft goat cheese that has its own mythology about the unique pyramid shape. According to legend, this Loire Valley cheese was traditionally made as a regular, pointed pyramid. However, after Napoleon’s military failures in Egypt he returned to France and became infuriated upon the sight of this pyramid shaped cheese as it reminded him of the Egyptian temples. In a rage, he took his sword and lopped off the top of the cheese before him! Ever since, Valençay has been shaped as a pyramid with a ﬂattened top to appease Napoleon’s temper! This unpasteurized goat cheese is creamy and light with a rind dusted in vegetable ashes which gives it an intriguing blue-grey color — as beautiful as it is delicious!intriguing blue-grey color — as beautiful as it is delicious!
La Tomme De Savoie Cow’s Milk
Made in the French Alps, this cow’s milk semi-firm cheese is often referred to as a “peasant’s cheese.”
La Tomme de Savoie has a rich history! Back in the sixteenth century, this cheese was made by farmers with the skim milk they had left over after making delicacy butters and richer cheeses for lords and royals. It would then be served at every meal to help feed entire families. Our Tomme at Le Zoo is a nutty, subtle cheese with a grey-brown rind. These subtle notes make it a lovely pairing with fruit forward whites, lighter style reds, and of course, bubbles.
Le Pont L’évêque Cow’s Milk
This cheese comes from the beautiful town of Pont l’Évêque. Situated in the department of calvados, this semi-coastal town is just a short distance inland from the coast where the river Seine meets the ocean in the fashionable beach town of Deauville. Fashionable just like its hometown and with mentions as far back as the 12th century, this is one of the most popular cheeses in France alongside Brie and Camembert. This crowd-pleaser is creamy to the tongue, slightly sour, with a light after taste of hazelnuts finishing very clean with a delicate rind. A glamorous scenery for a glamorous cheese.