Cheese dairy
It's an emblem of Parisian cheesemaking, in both discretion and reputation. A professional approach to ripening and sourcing, cheeses from all over the world and delicious preparations for successful aperitifs. And there's plenty of originality, with Brie with walnuts or figs, Camembert with calvados apples, and Ewe with fleur de sel poppy seeds. Blue cheeses are well represented, with Carles and Baragnaudes roqueforts, Fourme de Montbrison and Shropshire...
