From the owner: Tous les fromages possibles, à deux pas du centre ville. Spécialités régionales rares ou grands…read moreclassiques, tous les fromages ont leur place ici. Ils proviennent directement de la ferme du maître affineur propriétaire des lieux.

Recently on a trip to Sluis in the Netherlands, I ate at Sergio Herman's flagship Oud Sluis…read morerestaurant. Upon getting the bread and butter, something seemed familiar. It was similar to the butter at Pierre Gagnaire and L'Arpege in Paris. Turns out it is the same great butter from the master Jean Yves Bordier. His old technique of churning butter in old wooden barrels creating some of the yellowest, almost cheese like butters, Ive ever seen. I guess it's no surprise that Chefs like Sergio Herman, Alain Passard and Pierre Gagnaire get there product from here. It is pretty phenomenal. I wish I lived nearby and try some of his great sounding compound butters. I guess the next time Im in France a trip here might have to be on the books.

From the owner: Fromage quand tu nous tiens... La porte franchie, plus aucun doute sur la qualité des fromages…read mored'Yvon Trotel. On devine rien qu'à l'odeur qui nous emplit les narines que ce sont les fromages bien de chez nous les stars de la maison. Ce n'est d'ailleurs pas la diversité qui manque puisque chaque région de France à sa place. Vous l'aurez compris les amis du Babibel ont plutôt intérêt a s'abstenir. Quant aux autres, vous pouvez y courir le coeur léger (et le ventre vide) surtout si vous voulez finir en beauté vos dîners bien arrosés. Plateaux de fromage sur commande.

This restaurant recently received it's first Michelin star and we wanted to try it. What a gem in…read morea wonderful city. The hosts Sarah and Carine are such a delight. Friendly and funny. Also have great knowledge of fine cuisine and taste. I started with the langoustine carpaccio and my wife the duck foie gras. Both excellent. Then we both had the lotte (monkfish) cooked to perfection with wonderful peas and pea tendrils. My wife had the rouge fruit and I had the chocolate dessert. yum. We are exploring Loire Valley wines this trip and Sarah selected a nice one for our dinner. Back there for lunch tomorrow.

Wandering around the old city, we were looking for a place to eat lunch and decided on this…read morerestaurant due to the logo, which has ermine/ferrets (I have ferrets as pets) on their sign as part of the logo. The restaurant is in one of the old buildings and serves a range of fare from crepes to seafood and meat dishes. The food was quite decent and we were happy with the service, the portions and the quality. It's nice to take a chance on a place and have it turn out to be worth going to for food.