A cellar under the vaults, since 1987
A few steps down from rue Benoît Bunico and the century changes. The stone vaults have been here far longer than we have; we have been serving cheese under them since 1987. Thirty-nine years in this quarter, with the same handful of obsessions: good produce, wine you can understand, and people to talk to.
The room is small. That is as much a choice as a constraint: we can still stop at every table, explain a cheese, open a bottle and talk about what is in it.
What we age, what we serve
Cheese is where everything from the kitchen starts. The fondue is made with 18 to 23 month Comté Extra and Morbier. The raclette is melted over the flame, one pan at a time. The boards change with whatever is ready.
Baked here, every day
The bread is made in the house, like the desserts. It sounds like a detail right up until you dip a piece into the pot.
Le Bistrot du Fromager
Two streets away, at 37 rue Droite, Le Bistrot du Fromager serves lunch and dinner, no booking. Wine bar, boards, tapas. Two houses, two ways of doing things.
