Paris 15 · Authentic
A celebrated fromagerie led by MOF Laurent Dubois, offering expertly aged artisanal cheeses from France and beyond across five Parisian locations.
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Expertly aged artisanal cheeses from France's finest terroirs and select international producers, available raw or transformed into creative gastronomic preparations.
The food offering at Laurent Dubois centers entirely on cheese, but within that focus lies extraordinary diversity and depth. The selection represents a carefully curated journey through French cheese-making regions and beyond, with each variety chosen for its quality, character, and the expertise of its producer. Extensively aged Comtés reveal the complexity that time and skill can coax from raw milk, while fresh chèvres capture the bright, tangy essence of goat's milk at its peak.
The range encompasses all major cheese families: soft bloomy-rind varieties like Camembert and Brie, washed-rind cheeses with their distinctive aromatic profiles, pressed cooked cheeses from mountain regions, blue-veined varieties, and fresh cheeses. Beyond French classics, the selection includes exceptional cheeses from neighboring countries—Italian Parmigiano-Reggiano aged to crystalline perfection, Dutch Goudas with caramel notes, Swiss Alpine varieties, and English cheddars with sharp, complex flavors.
What sets Laurent Dubois apart is the affinage expertise applied to each cheese. The careful control of humidity and temperature during aging allows cheeses to develop their full potential, achieving optimal texture and flavor complexity. This mastery of affinage means that even familiar varieties reveal new dimensions when sourced and aged by true experts.
At the Printemps du Goût restaurant, cheese transcends its traditional role as a course or accompaniment to become the foundation of complete dishes. Here, you'll find both raw cheese presentations—carefully composed plateaux that tell stories of terroir and tradition—and cooked preparations that showcase cheese's versatility in hot dishes. The restaurant format allows for creative explorations of cheese in gastronomy, from fondues and raclettes to more innovative preparations that highlight specific varieties' unique characteristics.
The commitment to diversity extends to accommodating various preferences, with an extensive selection suitable for vegetarians and options spanning from mild, accessible varieties to intense, challenging cheeses for adventurous palates. Wine pairing suggestions help elevate the tasting experience, matching regional wines with cheeses from the same terroirs or creating complementary contrasts that enhance both elements.
An authentic, artisanal atmosphere where cheese expertise meets approachable gastronomy, creating a welcoming space for both connoisseurs and curious newcomers.
The atmosphere across Laurent Dubois locations balances professional expertise with genuine warmth, creating spaces where cheese is treated with reverence but never pretension. In the fromagerie shops, the vibe is that of a traditional French artisan boutique—focused, knowledgeable, and deeply rooted in craft traditions. The carefully controlled aging rooms visible in some locations remind you that cheese-making is both art and science, requiring patience and precision.
At the Printemps du Goût restaurant, the atmosphere shifts toward gastronomic exploration while maintaining the approachable character that defines the brand. Here, cheese becomes the star of a dining experience rather than simply a course or accompaniment. The setting encourages conversation about flavors, textures, and origins, with staff who share their knowledge generously, helping diners understand what makes each cheese special.
The overall vibe is decidedly French in its appreciation for quality and terroir, yet welcoming to anyone genuinely interested in discovering great cheese. There's no stuffiness here—just a shared passion for artisanal products and the stories behind them. Whether you're a seasoned affineur or someone just beginning to explore beyond supermarket cheese, you'll find the atmosphere encourages curiosity and learning. The decontracted ambiance makes it easy to ask questions, request tastings, and engage with the expertise on offer without feeling intimidated by the depth of knowledge present.
Classic French fromagerie aesthetics with functional design that prioritizes product display and proper cheese preservation.
The décor across Laurent Dubois locations reflects the practical elegance of traditional French food artisan shops, where form follows function and the products themselves provide the visual interest. Display cases showcase the impressive variety of cheeses, their varied rinds, shapes, and textures creating a natural palette of creams, whites, oranges, and blues. The presentation emphasizes the artisanal nature of the products—wheels of aged cheese, pyramids of chèvre, and blocks of mountain varieties arranged to highlight their individual characteristics.
Temperature-controlled environments ensure optimal conditions for the cheeses, with visible aging rooms in some locations offering a glimpse into the affinage process. The aesthetic is clean and professional, with white or neutral tones that allow the cheeses to command attention. Wooden shelving and traditional display methods nod to fromagerie heritage while maintaining modern hygiene standards.
At the Printemps du Goût restaurant location within the department store, the décor adapts to a more contemporary gastronomic setting while maintaining the focus on cheese as the central element. The space balances the refined atmosphere expected in a Boulevard Haussmann establishment with the authentic character of an artisan cheese specialist. Throughout all locations, the decoration serves the primary purpose: creating the perfect environment for selecting, preserving, and appreciating exceptional cheese.
A Meilleur Ouvrier de France-led fromagerie offering both traditional retail experiences and innovative restaurant preparations across five Parisian locations.
Laurent Dubois distinguishes itself through the rare combination of MOF-level expertise, multiple strategic locations, and a dual approach to cheese appreciation. The Meilleur Ouvrier de France 2000 title represents the highest recognition in French craftsmanship, signaling a level of technical mastery and dedication that few cheese professionals achieve. This expertise manifests in every aspect of the business, from selection and affinage to customer guidance and education.
The five-location presence across Paris—Auteuil, Bastille, Dupleix, Maubert, and Printemps du Goût—makes exceptional cheese accessible throughout the city while allowing each shop to serve its neighborhood's specific character. This geographic diversity means you can access the same quality and expertise whether you're in the 15th arrondissement or the 9th, near the Bastille or in the heart of the grands magasins district.
Perhaps most distinctive is the restaurant concept at Printemps du Goût, which elevates cheese from supporting player to main attraction. While many restaurants offer cheese courses and some specialize in fondue or raclette, few establishments approach cheese with the gastronomic seriousness and creative ambition found here. The restaurant format allows for explorations of cheese in both raw and cooked preparations, showcasing the ingredient's versatility while maintaining the quality standards of a master affineur.
The commitment to terroir diversity also sets Laurent Dubois apart. Rather than focusing exclusively on French varieties or limiting selection to crowd-pleasers, the fromagerie embraces exceptional cheeses from multiple countries, creating a collection that educates palates and expands understanding of what artisanal cheese-making can achieve. This international perspective, grounded in French expertise, offers a more complete picture of cheese culture than many competitors provide.
The combination of retail and restaurant experiences means you can engage with cheese in multiple ways—purchasing carefully aged varieties to enjoy at home, receiving expert guidance on composition and pairing, or experiencing cheese-focused gastronomy in a restaurant setting. This flexibility makes Laurent Dubois relevant for various occasions, from everyday shopping to special celebrations.
Visit the Printemps du Goût location for the full restaurant experience, and don't hesitate to request tastings and pairing advice at any shop.
To make the most of your Laurent Dubois experience, consider these practical insights. The Printemps du Goût location at 64 Boulevard Haussmann offers the unique restaurant experience where you can taste cheese-focused preparations—reservations are recommended for the restaurant, which you can arrange by calling +33 1 42 82 40 05 or through the website. This location combines the retail fromagerie with the gastronomic restaurant, making it ideal for a comprehensive cheese experience.
For the traditional fromagerie shops, don't hesitate to engage with the staff and request tastings. The team's expertise is one of the establishment's greatest assets, and they're accustomed to helping customers navigate the extensive selection. Be specific about your preferences—whether you're seeking mild or strong flavors, soft or firm textures, cow, goat, or sheep's milk varieties—and they'll guide you toward appropriate choices.
When composing a cheese board, ask for advice on variety and progression. A well-balanced plateau typically includes different milk types, textures, and flavor intensities, arranged to be tasted from mildest to strongest. The staff can help you select complementary varieties and suggest appropriate quantities based on the number of guests.
Consider the wine pairing recommendations offered, particularly if you're planning a special occasion. Regional pairings—matching cheeses with wines from the same terroir—often create harmonious combinations, but contrasting pairings can also reveal interesting flavor interactions.
Most locations are open six days per week, though specific hours vary by shop. The Printemps du Goût location benefits from department store hours and accessibility. Metro access is convenient for all locations: Auteuil (line 10), Bastille (line 1), Dupleix (line 6), and Maubert (line 10), with Printemps du Goût accessible via Havre-Caumartin or Saint-Lazare stations.
If you're planning to transport cheese, especially during warm weather, ask about proper storage and transport recommendations. Cheese is a living product that requires specific conditions, and the staff can advise on maintaining quality until you're ready to serve.
For those interested in learning more about affinage and cheese-making, don't hesitate to ask questions about the aging process, the origins of specific varieties, or the characteristics that define quality in different cheese families. The expertise present at Laurent Dubois extends beyond sales to genuine education about artisanal cheese culture.
Extensively aged Comté, Sheep's milk cheeses from the Pyrénées, Bloomy-rind specialties, Creative cheese preparations at Printemps du Goût restaurant
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