Totally devoted to your bread! Both the son and grandson of cheese mongers, Jean-Yves Bordier naturally grew up amongst the wheels of comté and farm fresh cream. His father raised him and showed him the ropes of his future profession at each Parisian farmers’ market where they worked.

With 35 years’ experience refining and aging cheeses, Jean-Yves Bordier’s selection is the fruit of years bearing witness to a “friendliness to cheese” and of sniffing out hand-crafted productions. He ages cheeses in 7 natural reconstituted cellars to obtain rinds at the height of their taste and texture. His daily goal? Working with the best milk bases, respecting time-tested methods, and adapting these traditions to the requirements of today’s world.

They have unsalted, salted, smoked, yuzu, seaweed, lemony Olive oil butters and many others year-round .... but there are also seasonal butters like raspberry, fennel and onion Roscoff during limited time periods.

They also present a wide variety of cheeses such as Brie de Meaux, truffle gouda, Comté, Sainte-Maure de Touraine...