Fromagerie Laurent Dubois Bastille

The heart of Fromagerie Laurent Dubois lies in its extraordinary selection of artisanal cheeses, each one chosen for its quality, authenticity, and representation of French fromager traditions. As a Meilleur Ouvrier de France Affineur, Laurent Dubois brings unparalleled expertise to the selection and aging process, ensuring that every cheese reaches your table at its optimal moment of maturity.

The collection spans France's diverse cheese-making regions and styles. You'll find soft, creamy Bries and Camemberts with their characteristic bloomy rinds, aged to achieve the perfect balance between firm exterior and flowing interior. Hard mountain cheeses like Comté and Beaufort showcase the complexity that develops through extended aging, their crystalline textures and nutty flavors revealing the Alpine pastures where their milk originated. Pungent washed-rind cheeses, delicate fresh chèvres, and distinctive blue cheeses round out a selection that represents the full spectrum of French cheese-making artistry.

What sets Laurent Dubois apart is the affinage—the aging process conducted in professional caves under carefully controlled conditions. This isn't simply storage; it's active cultivation of flavor and texture. Cheeses are regularly turned, brushed, washed, or otherwise tended to encourage the development of their unique characteristics. The result is cheese that expresses not just the maker's craft but also the affineur's expertise in bringing that cheese to perfection.

The staff's knowledge extends beyond the cheeses themselves to encompass pairing recommendations. They can guide you toward selections that complement specific wines, suggest combinations for a balanced cheese board, or recommend accompaniments that enhance particular flavors. This expertise transforms cheese shopping from a transaction into an educational experience.

At the Printemps Haussmann restaurant, the cheese experience expands into culinary territory. Here, cheeses appear both in their natural state and transformed through cooking—melted into fondues, baked into dishes, or prepared in ways that highlight different aspects of their character. The menu explores how heat, combination with other ingredients, and various preparation methods can reveal new dimensions in familiar cheeses. Dishes might feature raclette, fondue, or innovative preparations that showcase cheese as a central ingredient rather than an accompaniment.