Brillat-Savarin Honoraria

Given Brillat-Savarin’s influence in the world of gastronomy, I’m surprised there aren’t more foods and food accoutrements named for him. One is the savarin (this week’s pastry) the other is Brillat-Savarin, a soft, white, triple-cream cow’s milk cheese. It’s 75% fat. Which indicates that when it came to food, the man clearly knew what he was doing.

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