If you’re going to work in cheese, you’d better love it! And that’s certainly the case with Julien Hazard, the son of two farmers who had his head-over-heels moment while studying poly sci in Louvain. With no fewer than 170 varieties to choose from – authentic camemberts and bries, a large selection of hard and blue cheeses –, he showcases all of his treasures unearthed from across Europe in his shop. A true slice of paradise can be found in the back of the shop and below ground, in the aging cellars. Some of his specialties include: the Charles Arnaud Comté from Le Fort des Rousses, a brousse cheese or a tomme from the Aubrac… Take them to go on their own, as a platter composed fresh by his team, or even as a sandwich with homemade bread baked in-house and the cheese of your choosing. // Kiko Zushi
The hidden gem: The raw milk mountain taleggio, a cheese whose rind is washed reblochon-style (€33.92/kg).
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