Laurent Dubois, owner of one of Paris’s most prestigious fromageries, gives you the low-down on everything cheese. Your holiday dinner will never be the same.
Master butcher Serge Caillaud wrote the book on Parisian butchery, literally. Over coffee and wine, he tells us how he sparked a farm-to-table meat movement in France, and the world. Oh, and he invented the tartine.
From the definitive way to slice a wedge of brie to why people are dunking theirs in coffee, we’ve got the lowdown on all six types of France’s most famous cheese.