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Pierre Gay

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Behind the cheeky pale green façade, Pierre Gay shows off his prize rounds of cheese through a glass display case –  and it’s a true spectacle of cheese and lights! As a grandson of cheesemongers, he’s been running this place for 30 years and has been honored with the prestigious Meilleur Ouvrier de France title for the last 10, providing customers with a taste of the Alps in all of its various textures and forms. Craving a little tenderness? Opt for the Reblochon, a Pierre Gay creation (€25/kg), or its equally soft cousin, the chevrotin (€36/kg). For something firmer, yet silkier, the alpine Beaufort aged for a year (€38/kg) is a nice option. Want something harder? Dig into a cheese from our Swiss neighbors, like an aged Jumi or the stunning Etivaz (€40/kg). Pierre has also amassed a beautiful collection of tomme cheeses (de Savoie, des Bauges, de Valloire, etc.) and rare blue cheeses, like the Persillé de Tignes or its counterpart from Les Aravis (€50/kg). // Damien Sorin

Hidden gem: The Picodon produced by Sandrine Pozin, which then makes a pit stop at Maxence Baud’s smokehouse (€5 a piece) before winding up in the shop.

Le Fooding’s 2022 Guide is fresh out of the oven!

What’s on the menu this year? A brand-new selection of 200 restaurants, bars and bedrooms across France, articles sprinkled throughout the magazine, the taste of the times distilled down to its purest form in our highly anticipated award’s list and, for the very first time, two new guides to the country’s best stand-out shops and spirited cellars!

2021 Le Fooding guide frontcover
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About

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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