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Gault&Millau's review
Cheese dairy
A name, a reference, a choice of all varieties, but also tasteful complements for successful cheese aperitifs: antipasti, "local and seasonal" charcuterie, tourteau fromager, homemade gougères, croque-truffe... Cheeses in great quantity and quality, packed tightly together, in abundance, with, for example, a floor entirely devoted to blues (gex, causses, fourme d'Ambert, de Montbrison, bleu de Bonneval, Italian buffalo blue, farmhouse blue d'Auvergne...).
