For my graduation dinner, my family and I made a reservation for Benoit, which is located on West 55th St in Midtown NYC. In addition to the complimentary bread basket, waiters left us plates of bite-sized cheese puffs, which I downed like M&M's (picture 2). For my appetizer, I ordered the twice baked upside-down Comté cheese soufflé (picture 3). For my entree, I chose Benoit's three cheese plate (picture 4). From right to left, cheese 1 was a French Camembert, the middle wasAbbaye de Bel'loc, and the leftmost cheese was Bleu d'Auvergne. Bleud'Auvergne was probably one of the more strong blue cheeses I've tried.It's texture was semi-crumbly. I ws disappointed by the FrenchCamembert because I prefer the domestic Nancy's Hudson Valley Camembertbetter. The Abbaye de Bel'loc cheese was memorable, tasting verysimilar to a very mild Petit Billy. Overall, here is my rating: FrenchCambert (-1), Garrotxa (+1) and Bleu d'Auvergne (+1).