I had cheese served on a couple of occasions in Paris, no problem. I suspect that the person representing her cheese as "French style" didn't know what she was talking about, and merely left them out until they turned. In fact, American brie is more prone to turn quickly than French brie, and I have never had a camembert which had turned.
I suppose it depends on what you have seen, and the time frame, but I have seen plenty of good French flicks in the last decade or two. Recently, I particularly liked "Amelie". I am a big fan of Eric Rohmer, and in the last few years have particularly loved his seasonal tales, notably "A Tale of Spring" and "Autumn". Luc Besson is a great action director, notably with "Le Femme Nikita" about a decade ago, and several years ago with "The Professional". More recently he did "The Passion of Joan of Arc".
California wine is often good. I prefer German wine myself, but a good bottle of Pouilly Fuisse' is hard to pass up.
But whatever wine you drink, it is necessary, from time to time, to have some bouillabaisse, or coq au vin, or cassoulet, or charcuterie garnie, or.....well, French cuisine......... |
