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Au Lait Cru

Au Lait Cru (Paris)

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In the cheese world, the name Emmanuel Carbonne always makes heads turn. Formerly of the Fromagerie Beaufils, this lover of aged beauties has built strong ties with his English counterparts over at Neal’s Yard Dairy, so he can import their dreamy English Stilton and Shropshire blue cheeses. You’ll find them in the tantalizing refrigerated displays of his boutique on Rue Ordener, alongside carefully chosen cow’s milk cheeses from his beloved Brittany, and others from all walks of life (Spanish truffled manchego, Sicilian piacentinu ennese with saffron and black pepper, Parmesan aged for 24 months, etc.). To go with all that, there are a few Breton épicerie products, and bread from the talented Thierry Breton. Yes, you read that right! // Farah Keram 

The hidden gem: The Breton tomme cheese seasoned with Claudette pepper from Roellinger (€32.90/kg).  

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Le Fooding’s brand-new, unique and totally collector-worthy Belgium guide is a gold mine of hot spots, featuring 400 addresses scattered across Wallonia, Flanders and Brussels. Over the magazine’s 164 pages, you’ll discover a slew of new establishments, like the latest hard cider bar worth checking out, alongside well-established institutions, including a tavern opened 250 years ago, plus seven saucy long-form articles, all of which are illustrated by the crème de la crème of Belgian artists…

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Le Fooding is a print and digital guide to all the restaurants, chefs, bars, stylish hotels and B&Bs that make up the “taste of the times,” plus an annual awards list for new establishments across France, a series of gastronomic events, a tool that allow you to make reservations at some fantastic bistros, and an agency specialized in event planning, content production and consulting… In short, something to keep you on your toes at all times!

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