Bread, cheese, and fruit, washed down with a Champagne wine
A hunk of wheat bread, a piece of local cheese, a few seasonal fruits, and a cup of clear wine: the modest table of a distracted man of letters who preferred the Muses to the feast.
A hunk of wheat bread, a piece of local cheese, a few seasonal fruits, and a cup of clear wine: the modest table of a distracted man of letters who preferred the Muses to the feast.
You will find me very stingy, dear reader, but what can I say: while others rush to stews, I content myself with a hunk of coarse bread, a bit of cheese, and three cherries, all washed down with a wine from my country of Château-Thierry. Often I even forget to touch it, my mind entirely occupied by some crow and some fox. Believe me, a fable that comes is worth more than a capon: one dines very well on a daydream.
- •Coarse wheat bread — a good hunk (base)
- •Champagne cheese (fresh Chaource type) — a piece (umami)
- •Seasonal fruits (cherries, pears, grapes) — a handful (freshness)
- •Still Champagne wine — a cup (drink)
Bread, cheese, and fruit, washed down with a Champagne wine
A hunk of wheat bread, a piece of local cheese, a few seasonal fruits, and a cup of clear wine: the modest table of a distracted man of letters who preferred the Muses to the feast.
Why this dish? La Fontaine is described as not very greedy, sometimes forgetting to eat because he was so lost in thought. This frugal meal—bread, cheese, fruit, and a glass of wine from his native Champagne—matches exactly the simple fare attributed to him, far from the splendors of the court.
You will find me very stingy, dear reader, but what can I say: while others rush to stews, I content myself with a hunk of coarse bread, a bit of cheese, and three cherries, all washed down with a wine from my country of Château-Thierry. Often I even forget to touch it, my mind entirely occupied by some crow and some fox. Believe me, a fable that comes is worth more than a capon: one dines very well on a daydream.
Ingredients (period version)
- Coarse wheat bread — a good hunk (base)
- Champagne cheese (fresh Chaource type) — a piece (umami)
- Seasonal fruits (cherries, pears, grapes) — a handful (freshness)
- Still Champagne wine — a cup (drink)
Ingredients
- Sourdough country bread — 2 thick slices (base)
- Chaource or Brie de Meaux — 80 g (umami)
- Seasonal cherries or pears — 150 g (freshness)
- Still white Champagne wine (Coteaux Champenois) — 1 glass (drink)
Method
- Slice the country bread and let it dry out slightly, as in the old days.
- Bring the cheese to room temperature half an hour before serving to release its aromas.
- Wash and present the fresh fruits alongside.
- Serve with a glass of still Champagne wine, simply.
How it was made : In the 17th century, Champagne wine was still still (non-sparkling); the bubbles only appeared at the end of the century and in the 18th. Bread, cheese, and fruit constituted the ordinary snacks, even for men of letters lodging with wealthy patrons.
The contemporary twist : Arranged on a rustic wooden board, as a "fabulist's platter," with a sprig of fresh thyme and a drizzle of honey over the cheese.
Jean de La Fontaine · Charactorium
