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The daughter of Marc Meurin, the former chef at the Château de Beaulieu in the Pas-de-Calais department of France, Anne-Sophie began her career in art restoration. But after a 180° pivot, she opened up a small temple to cheese in Brussels back in 2022. And how beautiful her cheese counter is to us! Proving that culinary flair runs in the family, she brings together Corsican brocciu, blu di bufala from Lombardy, Trèfle ash-covered goat cheese from the Perche, Sakura, a lovely goat cheese brique from Poitou that’s wrapped up in a cherry leaf, or truffled Barisien, a cloud of triple cream cheese from the Meuse… in addition to a fine selection of raclette cheeses (bleu de Gex, morbier, fribourg). Not to mention the incredible house creations: goat cheese merveilleux, Parmesan shortbread, maroilles tart, cervelle de canut, pear and caramel cheesecake… // Julie Méaux

The hidden gem: Farm-fresh Sotch sheep’s milk cheese from the Vernières family in Roquefort-sur-Soulzon in the Aveyron department of France, with subtle notes of hazelnut (€34.80/kg).

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The Belgium Guide 2024 is out of the oven!

Discover the latest selection of the Kingdom’s 350 best addresses (restaurants, bars, cellars, shops and bedrooms), an award’s list celebrating this year’s favorite spots, and a magazine section featuring « Belgium Underground » exploring the margins of the food world, its hidden stories and some of its most taboo subjects.

2024 Le Fooding Belgium guide frontcover
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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… And after conquering France, Belgium is Le Fooding guide’s latest playground!

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