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French 250
Continued from page 2
Published on March 13, 2008
When the time finally comes for dessert, my waitress comes bearing truffles, berry coulis, wonderful bread (which she hadn't allowed me to eat earlier because it might have spoiled my appetite) and cheeses to die for: perfectly fresh fourme d'Ambert, French Morbier (a little stale) and a single ounce of Norwegian gjetost that's brown, unlovely, smelly and one of the most delicious cheeses I have ever tasted — her secret cheese. When I tell her how much I like it, how delicious it is, her face breaks out in a broad, relieved smile.
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Mark Manger
The food is company enough at French 250.
Where:
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French 250, Cherry CreekAnd now it's my turn to laugh.
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