Things That Make Me Happy: Fried Cheese Done Right


Fiddlehead ferns, watercress and a croquette made from a blend of various aged cheeses and bechemel sauce, which is then fried until crispy. I would marry this salad! L’Express 2012

For our second to last night in Montreal, we followed numerous recommendations and had dinner at L’Express, a quintessential French bistro. We had the foie gras terrine, the steak tartare (a house specialty) and ended it all with a maple tart. But this salad, a special of the evening, was one of the best dishes of our trip so far — the fiddleheads were cooked perfectly and the cheese was gooey, crispy and fantastic.