Small Batch Cocktail & Spirits News from France
Throughout its long history, the Latin Quarter has hosted the city’s most prestigious educational institutions, along with an eclectic mix of students. More recently, and more in keeping with our gluttonous aims, the area has seen the arrival of prize-winning cheesemongers, sweet shops and other food artisans.
Throughout its long history, the Latin Quarter has hosted the city’s most prestigious educational institutions, along with an eclectic mix of students. More recently, and more in keeping with our gluttonous aims, the area has seen the arrival of prize-winning cheesemongers, sweet shops and other food artisans.
Throughout its long history, the Marais has been home to successive waves of aristocrats, immigrants, artists, and hipsters. The northern section of this quarter is now exploding with art galleries, independent fashion boutiques, and cool new eateries.
Throughout its long history, the Marais has been home to successive waves of aristocrats, immigrants, artists, and hipsters. The northern section of this quarter is now exploding with art galleries, independent fashion boutiques, and cool new eateries.
LE JEUDI 16 FÉVRIER A 20H15
SOIRÉE DÉGUSTATION VINS ET FROMAGES.
Venez découvrir les accords possible entre les vins blancs, Champagne et rouges avec les fromages.
A la découverte des fromages de France, du Monde, des grands vins et spiritueux.
Oyé oyé les lundis et mercredis raclette à volonté du Mama Lova c’est uniquement sur réservation sur trois services.
Oyé oyé les lundis et mercredis raclette à volonté du Mama Lova c’est uniquement sur réservation sur trois services.
We’ve all got at least one Renaissance Man (or Woman!) in our lives. You know that talented multi-tasker with all kinds of random and fascinating bits of knowledge on every […]
If you’ve ever wondered why there are more than 500 different cheeses in France, how different cheeses are produced (what accounts for their texture, color, and smell?), why French cheesemakers use raw unpasteurized milk in their cheese, what the impact of seasonality and aging are on cheese, and how locals typically enjoy cheese in restaurants and at home… this is the tasting for you.
