A review of Champagne and Fromage in Greenwich SE10
I’d just like to say, I’m on first name terms with a champagne called Colin. But when we pointed this ‘silly name for a classy drink’ out to the waitress at Champagne&Fromage, with an immature giggle, she pronounced it in a French accent which sounded so much more sophisticated. This led to attempts to think of names which did not translate well into French (and we hadn’t even started drinking yet). Where was Dave, for example? “Daveed” she responded with narrowed eyes. Champagne&Fromage is a dinky little place, where many tourists peer into the windows to see what happens within, so our ignorance was public.
A champagne called Colin
Our waitress compounded her superiority by pouring the champagne swiftly into two vertical glasses with no overspill, releasing the biscuity smell into the air. She cracked a smile then, and said, that’s my new party trick. Colin actually turned out to be the duller (Chardonnay based) champagne than the pinot based (and cheaper) Blanc de Noirs.
The interior of Champagne and Fromage
We were offered the option of choosing our own cheeses, but we deferred to the experts (ie. The Waitress with the French Accent). This resulted in dark cherries poured on top of a soft cheese which was melt in mouth delicious – and I’m not normally keen on ‘sweet’ with cheese. There was also a goat’s cheese rolled in the grassy flavours of thyme (no Boursin here – fortunately.)
They were complemented with shot glasses of condiments: olive tapenade which was too sweet for me, sweet enough to be sandwiched between layers of sponge cake and sold as dessert and just as with every cheese tray, there was a fig jam. (Why? Why?) However the basil preparation contained a healthy dose of garlic and redeemed the condiment with cheese concept for me.
Meat and Cheese at Champagne and Fromage
The large number of meats on the board were nice, but too strongly flavoured against the champagne and spoilt it a bit. I’d recommend sticking with cheese if you are having the champagne. The restaurant has got Champagne&Fromage only in the name after all.
Now this is where your average diner is going to make a terrible mistake. The average diner is going to say, I have just had a delicious treat of luxurious products, and I feel very spoilt and I am going to leave now. Erreur Terrible!
Fortunately I am not your average diner. Instead of the ‘I am going to leave now’ bit, I say ‘right, dessert!’ And my decision here is going to prevent you from making L’erreur terrible. Because the desserts are the best I have had in a long time as sampled with the dessert platter: french macrons (are more floury tasting than British ones); Good cheesecake with chocolate chips, which whilst sounding like a gimmick had a fantastic effect on the consistency and unlike almost every other cheesecake in the world was not childishly saccharine ; and the seasonal caneles, made up of very salted caramel (have you noticed how all caramel is supposedly salted these days? well this one really was), and a spot-on batter.
It’s a long time since I had a dessert as good as this one. Thanks Colin.
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