An unusual cheese plate in the dark

Well-known in Nantes, the Dans le Noir ? Nantes experience is a must for exploring the senses and rediscovering the taste buds.

In addition to the starter-main course-dessert menu, a cheese platter is also available.

As you can imagine, sharing a cheese platter in the dark isn't easy, so our chef has found the solution: to offer you a plate worthy of a main course. Our cheese platters are thought out and worked like dishes, with different flavors, textures and smells.

Today, we share with you the thought process that goes into creating these plates.

First of all, the chef starts by choosing the type of cheese he wants to introduce, either because it's a cheese that's interesting to work with and/or marry; or because it's an original or little-known cheese. There's also the question of seasonality, as cheeses are not necessarily available or optimal all year round.

Then there's the question of how to work the cheese. Should it be left raw, heated or blended in a preparation? It's all about knowing how to showcase the cheese without losing any of its original appeal, and without detracting from the work carried out by the cheesemaker and maturer.

The choice of accompaniment.

The accompaniment must be seasonal, and must complement the cheese without overpowering it, sometimes even balancing out the strength of the initial product (as in the case of Stilton blue cheese, for example). Pairings with fruit are often very appropriate. An association with wine or beer is also highly appreciated. Cheese being a relatively fatty product, the accompaniment will often tend to bring a touch of acidity or tartness to balance the plate.

As a last resort, it's often a good idea to combine products from the same region (e.g. Comté and vin jaune from the Jura, Ossau-Iraty and cerise d'Itxassou from the Basque Country).

Textures and quantities.

Textural interplay, as well as the balance between acidity and fatness, are essential to surprise throughout the tasting, especially when tasting blind.

On a cheese plate, the question of textures boils down to trying to add crunch, the most obvious being to work around bread (crackers, croutons), or even brioche and dried fruit. But nougatine, potato chips and many other ingredients remain to be explored for gourmet plates.

So, are you ready to challenge your senses?