I loved the strong earthy taste of the Morbier, was sucked into the alternating consistency of goat cheese and brie of the Bucheron, and thought the Pave d'Affinois was what the combination of butter and cheese should taste like. Pretty amazing.
The surprise hit of the evening were the gougeres (French cheese puffs), consumed so quickly I failed to get a picture. I followed Ruth Reichl's recipe (love her and the chapter of Garlic and Sapphires that precedes the recipe) and amazingly, that combination of butter, flour and gruyere melted together held some appeal. It did go wonderfully with champagne cocktails.
I attempted boeuf bourguignon in small roasted red potatoes and coq au vin in mushrooms. The reason you may have never heard of such ambitious appetizers is that they really don't work. Stews should be consumed in shallow bowls, not bite-size portions. Oh and coq au vin? Not the appetizing red color pictured in the Julia Child book, but more a purple-grey-ish. Let's just call it camera shy and leave it at that. (Both tasty, however, once I transferred them to larger bowls for unfettered enjoyment).
I stayed away from dessert and let my far more talented friends like MCRF bring peanut bars and brownies -- the perfect munchies for the second movie.