St. Cosme at New Bistro

Sounds like a nice restaurant indeed!

Just for the record, (how often does ] Warm Roblechon cheese on crouton with proscuitto, mesclun salad and ] fresh pears, which she declared to be quite good.

That's "Reblochon." This is a bizarre sounding dish to me, unless the reblochon was perhaps _very_ ripe. It's not usually served that way here, and is rather mild.

I have had to memorize this to avoid confusion with the well known chef, first name Joel.

About the St Cosme: does anyone know what their production is? It seems ubiquitous...

-E