Stopping for coffee

This weekend, I met Laurent and Patricia Zirotti of Coeur d'Alene, Idaho, who were in town to take the Two-Day Intensive Course at the Monteillet Fromagerie outside Dayton.

The fromagerie's owners, Joan and Pierre-Louis Monteillet, raise French Alpine goats and East Friesian-Lucaune sheep on their 32-acre farmstead. They use the milk to produce small batches of artisan cheeses using traditional techniques and inspiration from the Roquefort region of France, where Pierre-Louise Monteillet was born. The couple also offers workshops on cheesemaking, farm-to-table events, and farm stays at the dairy and cheese facility.

The two-day workshop is one of several offered and is for anyone interested in milk-to-table-cheese production and maintaining an aging cellar. Laurent said he would be taking back what he learned to share with his students at the Spokane Community College Culinary Program, where he is an instructor. Patricia said they would also use the workshop's information in their kitchen.

The Zirotti's found common ground with their instructor Pierre Louis. All are immigrants from France with shared interests and histories. Like Pierre-Louis, they have brought French cuisine and techniques to their community. The couple said they felt welcomed when they moved to pursue their American dreams.

Two years ago, the Zirottis chose to close their restaurant Fleur de Sel, in Post Falls, Idaho, known for its French techniques and European menu. After 13 years, the couple wanted to reduce their workload and have time to pursue other interests.

In 2017, the foundation nominated Chef Laurent Zirotti for a prestigious James Beard Award for his work at Fleur de Sel. As an example of how small the world is, he was a semi-finalist in the same category as Mike Easton, owner of Waitsburg's newest restaurant, Bar Bacetto. Easton was nominated for his Seattle restaurant Il Corvo.

Finishing their coffee and scones at Ten Ton Coffee in the morning before driving home, Patricia and Laurent said they enjoyed visiting the Walla Walla Valley, impressed by the Americana landscape, the new businesses, and the diversity they experienced here. They noted that at American 35 the previous evening, five out of eight diners at their table were immigrants.