If you're a true cheese aficionado, look no further than Restaurant Pistou, a hidden gem of a restaurant tucked away in the heart of the city.

With its cozy ambiance, knowledgeable staff, and a mouth watering selection of cheeses, Pistou is a haven for those seeking a delightful culinary experience.

Under skill of Chef Scobi, the cheeses served here, including the exquisite Washed Rind Epoisses, Brie, French Blue, and Comté, are elevated to a whole new level.

This event was designed to promote Bon Fromage, a 3-day event of French cheese decadence that was held from 1-3 June this year at the Overseas Passenger Terminal at Circular Quay and The Post was delighted to indulge at Restaurant Pistou.

Chef Scobi demonstrated the versatility of Époisses by serving a divine Époisses, leek and shallot tart.  Then came a twice baked Cavalo Nero and Comté Twice-baked Souffle. Comté is a French hard cheese made from unpasteurized cow’s milk. It is harder than English cheddar and on par with Grana Padano for hardness, but not as grainy in texture. The texture of the souffle was sublime, the flavours from the Comté and Cavolo Nero in combination were impeccable.

Pistou takes great pride in sourcing only the finest cheeses, and it shows in every bite. The Washed Rind Epoisses, a classic French cheese known for its pungent aroma and creamy texture, is an absolute delight. The Brie, with its velvety interior and delicate flavors, is a testament to the art of cheese-making. The French Blue adds a bold and tangy punch to the palate, while the Comté, with its nutty undertones, offers a perfect balance of flavours.

Pistou is a cheese lover's paradise, offering an exceptional selection of cheeses. With its inviting ambiance, attentive service, and exquisite flavour combinations, Pistou is a must-visit destination for anyone looking to indulge in a memorable cheese-filled culinary adventure. Be prepared to have your taste buds transported to a world of cheesy delights.

Bon Appetit!