If you don’t already have plans for July 2 through July 24 this year, I have a suggestion. The Tour de France — the greatest bicycle race in the world and the third-most popular sporting event, drawing close to 4 million TV viewers worldwide — takes place during those three weeks. Even if you can’t be among the thousands of spectators cheering the competitors on along the 2,200-mile route, you can still join in the excitement of the race. Continue reading →
Top-performing French athletes Muriel Hurtis, Nathalie Péchalat and Victoria Ravva all have something in common besides their deep love of sports. These three talented ladies all share a love of one of the emblems of European culture and French heritage — cheese.
They also all belong to “Mounia et ses Filles à Fromages”, a group of aesthetes, beautiful women and gourmands founded by Mounia Briya, owner of Les Portes Restaurant in Paris. These remarkable women go as wild for the softness of a perfectly ripened Camembert or the fruitiness of a Comté as they do for the latest handbag or pair of trendy stilettos. “Mounia and her cheese chicks” — as translated — hope to assume a certain elegance, in a French way, while affirming their passion for cheese.
Great pairings begin with great cheese. Great cheese sings, in both hushed and booming notes, enchanting us with its aesthetic, texture and flavor. A condiment plays a supporting role — it can help reveal what is already there, enhancing or adorning an existing characteristic. Occasionally a pairing makes something new and different, a third taste — a flavor that isn’t the cheese and isn’t the condiment but what emerges from the union of the two.