Cheese Shop
The art of aging
Good cheese starts with a farmer, a cheesemaker, and time. At Les Halles, we work with affineurs who know how to wait. Who turn, watch, and taste. The result is what you find on the counter: cheeses at their peak, neither too young nor tired.
Cow, sheep, goat. AOC and unknown farms. The great classics and the discoveries. Every cheese has its story, and the person selling it to you knows it.
The Counter
From tomme des Monts d'Or to creamy Saint-Marcellin, from long-aged Comté to bold blue cheese. Seasonal cheeses, because a spring goat cheese has nothing in common with an autumn one. Bloomy rinds, pressed pastes, fresh cheeses.
The cheesemonger tastes, advises, cuts to order. He knows which cheese goes with which bread, which wine, which moment. He also knows you don't put cheese in the refrigerator the moment you buy it.
What if you stayed
An exceptional cheese on the counter. You take a piece. And then the idea comes: why not eat it here, with a glass of wine and good bread? Plate, knife, Les Halles bread. It's on the house. It's normal. That's how things work here.
Composed Platters
A cheese platter is a meal. Or the end of a meal. Or the heart of an apéritif that stretches on.
After-Dinner Platter
Selection of 5 to 7 aged cheeses, balanced between mild and bold
3-5 people / 6-8 people / 10-12 people
Dinner Platter
Cheeses and charcuterie, figs, nuts, honey, country bread. What can be shared without forks
3-4 people / 6-8 people / 10-12 people
Custom Platter
Your selection, your quantities, your preferences. The cheesemonger composes, you taste
Platters available on order, 24h in advance.
The Dairy
Farmhouse butters, fresh creams, artisan yogurts. What you rarely find elsewhere and what changes everything in a kitchen. Churned butter on warm bread — that's already something.