"I'll give you another one: Churchill said to General de Gaulle 'A country capable of giving the world three hundred cheeses cannot die, France must be saved!' De Gaulle replied: 'A country that produces 365 kinds of cheese is ungovernable!'

Daniel Perron: "For example, we'll be tasting Roquefort with a Bagnouls, or a Gewurztraminer. With goats, we'll go for Sauvignon, Sancerre... It's up to us to try and surprise the customer!" Have you ever been surprised by an unusual pairing? PO: "Yes, because wine and cheese aren't canned goods; they're living, seasonal, irregular products. Things are changing, and that's good. Over the past 20 or 25 years, sommeliers have opened our eyes to the fact that 70% of cheeses go better with a white wine than a red. Today, we're realizing that cider or beer can be a perfect match. It's an experience I'd like people to have, at least once in their lives. It's part of the education of the table." What was the last wine you fell in love with? DP: "A fitou made from grenache, syrah and mourvèdre, with an explosion of aromas on the palate, brambles, black fruits... It's not a very well-known appellation, but it's definitely worth trying. You have to be a wine lover first and foremost, not a label drinker..."

PO: "Six cheeses, one from each major family. A chèvre, a pâte fleurie, camembert, brie or coulommiers; a pâte lavée, maroilles, munster or livarot; a pâte pressée, reblochon, saintnectaire, bleu or roquefort. It's the French art de vivre platter. You can also create a platter by region, or by color: for a christening, for example, you'll choose white cheeses. But you have to choose your wine first, and then compose your platter around it."

"Buy half a Fourme d'Ambert cheese, well marbled and fatty. Hollow it out like surprise bread. Put the blue cheese in a saucepan and let it macerate for 72 to 80 hours in half a bottle of Sauternes or Monbazillac. Knead it well so that there are no lumps. Place it back inside your shell. At the last moment, cut fresh pears around it, like flower petals. Serve this with toast and a glass of sauternes."