Organising a dinner and what to do the cheese platter AND dessert at end of meal as in trad. French or Italian menu. I know it is meant to be kept simpler (eg no Blues or spicey cheeses) and I think you do fresh fruit rather than dried but can anyone give me more detail/guidance? and accompaniments? Also order - one site I visted said the French do it after dessert, the Italians serve the cheese before dessert... cheers
PS. I'm in a bit of a hurry if anyone's out there!