We are enjoying the long days of summer, the warm breezes and delicious food.
With Chef Alaun’s creativity, diners seem to always save a little room for dessert.
A current favorite on the dessert menu is the Tarte aux Framboises.
It is all quite divine with crème pâtissière and mascarpone chantilly.
Rounding things up and true to French form, is a delicious cheese plate.
This plate, accented with Roquefort blue cheese, fig jam, candied walnuts and crostini is the perfect ending to your meal.
Come and join us at Julia’s for Lunch or Dinner. The options for all courses are tempting and delicious.
Today, our mouths are watering over Gorgonzola.
A buttery, salty and crumbly cheese, it is a favorite of many.
Gorgonzola really shines finished over risotto or pasta, such as penne or rigatoni.
Chef Wolfgang is currently featuring Gargonzola in our risotto for Lunch.
He accents it with microgreens and a tomato vinaigrette.
You have the option to enjoy it as is or adorn it with jumbo shrimp on top.
Do we have any cheese lovers frequenting Julia’s?
Let’s learn a bit more about Chef Wolfgang’s favorites to include in his dishes.
Brie is the best-known French cheese and is named after the French region Brie, where it was originally created.
Brie is produced from cow’s milk. After the cheese is cast into molds it is then salted and aged for a minimum of four weeks.
Currently on the Dinner menu is a starter of obatzda-infused brie served alongside crostini.
We think it is nothing short of amazing.