My first is half of the word fromage. My second is used to present yummy things. Put them together and what have you got? An haute-goûture encounter between Drôme-native Etienne Boissy, Meilleur Ouvrier de France in his specialty, and Bénédicte Dartois, a former banker from Namur who switched to a career in dairy fermentations. From Comptoir, their much-loved fine foods store on Chaussée de Charleroi, is a temple to cheese in all its glorious forms, celebrating the rich diversity across old Europe and everything related to the wonderful world of divine fats – milk, butter, cream, charcuterie, bread and boozy beverages (Belgian beers and French wines). Decisions, decisions… but since we have to choose, today we opt for the aptly-named Samson aux Fleurs (€43.80 per kilo) that catches the eye and tickles the taste buds, a perfectly matured Charolais (€13.20 each) and a cutesy little, creamy Chabichou (€8.40). // Jean Gourmand

THE HIDDEN GEM: The one and only Capriccio Nero, made north of Venice and washed with balsamic vinegar during its maturation period (€45 per kilo).