Billy Bob Thornton and Angelina Jolie, circa 2003. Banana and mayonnaise sandwiches. Burnt orange and avocado green colour schemes. And cheekless chaps…made of corduroy.
This world has borne witness to some cringe-worthy combinations over the years—although it’s possible I invented that last example. (Coming soon to a runway near you?)
But sometimes, unexpected hook-ups are surprisingly satisfying. No, I’m not referring to that no-regrets Tinder night with Mr. Wrong that felt oh so (swipe) right. I’m talking about—brace yourself—brandy and cheese.
Sure, you’ve probably sipped wine with a rough and ready chunk of cheddar or nibbled pecorino with port. Historically, however, brandy does not fraternize with fromage.
But at one memorable Thameside event hosted by spirits experts Neil Ridley and Joel Harrison, my eyes were opened and my palette popped—thanks to St. Rémy’s master blender, Cécile Roudaut, who was there to prove that she isn’t afraid to rock the boat while basting tastebuds. (more…)