You and Napoleon have a lot in common.
There’s... let’s see... well... okay, just this one thing:
Great taste in cheese.
Allow us to explain...
Say bonjour to the new patio at Gourmet & More, an outdoorsy cloister tucked away in the depths of a cheese-saturated French market, now open in Hayes Valley.
Rain or shine (there’s a roof—it’s made of sailboat sails), first date or 10th, you’ll lead your compatriot into this shotgun-sized épicerie and make a beeline to the back. There are four wood tables on the patio, but grab two stools at the counter (fittingly propped up by wine barrels), so you can peer into the cellar full of cheese and plan your attack.
First, pour her a glass of chardonnay, since it’s BYO for now. (All great plans are made over wine.) Then, assemble your provisions. Foie gras. Escargot. Macarons. And, of course, an unholy amount of cheese.
About that: head into the temperature-controlled cellar and tell the cheese guy (his name’s Laurent) what you’re looking for: goat, sheep, cow, triple cream. (You’ve got 350 options here.) But you don’t want to miss the Epoísses de Bourgogne—rumored to be Napoleon’s favorite cheese.
Invading Russia: still probably not a good idea.
There’s... let’s see... well... okay, just this one thing:
Great taste in cheese.
Allow us to explain...
Say bonjour to the new patio at Gourmet & More, an outdoorsy cloister tucked away in the depths of a cheese-saturated French market, now open in Hayes Valley.
Rain or shine (there’s a roof—it’s made of sailboat sails), first date or 10th, you’ll lead your compatriot into this shotgun-sized épicerie and make a beeline to the back. There are four wood tables on the patio, but grab two stools at the counter (fittingly propped up by wine barrels), so you can peer into the cellar full of cheese and plan your attack.
First, pour her a glass of chardonnay, since it’s BYO for now. (All great plans are made over wine.) Then, assemble your provisions. Foie gras. Escargot. Macarons. And, of course, an unholy amount of cheese.
About that: head into the temperature-controlled cellar and tell the cheese guy (his name’s Laurent) what you’re looking for: goat, sheep, cow, triple cream. (You’ve got 350 options here.) But you don’t want to miss the Epoísses de Bourgogne—rumored to be Napoleon’s favorite cheese.
Invading Russia: still probably not a good idea.
