I feel kind of bad leaving this review, because the owner of this establishment really went out of…read morehis way to welcome us. But I just cannot ignore the fact that I really was not impressed with the food.
Our primary reason for dining at La Pomme d'Or was its Époisses menu. Yes, that's right, a 4-course dinner (23,40€) based almost entirely on this extremely pungent -- and to some, downright noisome -- cheese. But hey, when in Rome ... right?
FIRST COURSE
Feuilleté à L'Époisses -- préparation feuilleté, fondu d'oignons, fromage d'Époisses:
This appetizer is essentially Époisses baked inside a puff pastry. It was simple yet quite tasty, and by far my favorite dish of the meal.
SECOND COURSE
Entrecôte grillée sauce Époisses -- avec son gratin maison et sa poêlée de légumes ou suivant les légumes du jour:
This dish was, in my opinion, kind of a disaster. It was a large cut of beef steak, which in and of itself is not a bad thing. But hold on. When the owner asked us how we wanted it cooked, one of us simply stated that we would defer to the chef. Normally, this is a good idea. But when the steak arrived, that thing was downright bloody. I mean, it was practically still alive. I took two bites of that chewy beast and then humbly entreated the owner to cook it a little more, s'il vous plaît. He obliged, but I still could not finish it. And where was the Époisses, you ask? It was served on the side, mixed with white wine and shallots, in the form of a fondue. We were supposed to ladle that pungent goop all over our steak. I mean, gross! The whole thing kind of resembled a rotten Philly cheesesteak. Even the Époisses lovers at the table didn't want anything to do with that sauce.
THIRD COURSE
L'Époisses d'Époisses (A.O.C.) et Fromage d'Époisses & son Affidélice:
This was the cheese course. Two types of Époisses. Hard to screw this one up, but you have to like Époisses.
FOURTH COURSE
Crème brûlée -- avec son zeste d'orange & Bourbon:
This was a properly prepared crème brûlée, so I enjoyed it. The orange zest and Bourbon were a nice touch, although it made the burnt sugar crust more chewy than crunchy. I also appreciated the fact that they chose not to use any Époisses in it. That's one of the reasons for the extra star.
If you are really into Époisses, then you will probably want to check this place out. But if you are just an occasional dabbler like me in this really funky cheese, then you might be better off skipping this place. There are plenty of opportunities to eat Époisses in and around Burgundy. No need to make an ordeal out of it.
