May 28, dessert. Cheese plate. Some perfectly matched and served cheeses. The Comte was strong and nutty. The Camembert is as camembert SHOULD be, with true flavor and not dull. The blue cheese (Blue D'Auvergne) was not very strong, which was nice. And the Samur at the end, a goat's milk cheese, was just incredible with a firm center and this sloppy goopy edge right under the mold. L'Atelier de Joël Robuchon, London.