Food & Beverages: Restaurant Guide
April 1st 2010
Recognized as one of the world's most accomplished artisans who play the dual role of fromager-affineur (cheesemonger and ager). Philippe Alléosse and his wife Rachel own and operate Fromagerie Alléosse, considered one of the best cheese shop in Paris' 17th Arrondissement Poncelet market where they look after more than 200 varieties of cheese.
A passionate and patient man, buying his cheese directly from his producers and aging them in special cellars, nicknamed the "cheese spa" because cheeses like the Burgundy Epoisses, Normandy Livarot and Savoy Reblochon are regularly bathed and washed in beer, wine, salted water or secret brine.
Most of his cheeses come from single farms or very specifically-selected dairies with a well-earned pedigree. And all of the Appellation d'Origine Contrôlée (AOC) cheeses are made according to strict historical and geographic standards that often specify breed, seasons, altitude, diet and aging conditions.
All this is about a passion for an art, and a very specific goal in mind. The slight, lean, blue-eyed Philippe explains "Our goal is to extract its true character, its greatest potential, its most developed and characteristic flavor."
All you have to do is taste a bland, unaged version of a mass produced cheese side-by-side with one of Alléosse upbringings, and you instantly discover the difference. Compare it to tasting a refrigerated tomato next to a ripe one from the vine, or a flavorless peach or apricot next to one that is literally dropping from its branches. In the end he enthused "Cheese is a demanding pleasure and the essential enzymes for the best cheese are passion, patience and know-how".
Emilie's weekly selection of fine cheese, available while stock last.
Les Fromages - Special Cheese Promotion by Emilie French Restaurant and Bar
Morbier AOC: Semi-soft cow's milk cheese from Jura, named after a small village of Morbier in Franche-Comté. It has a strong and rich creamy flavor with slightly bitter after taste. It is recognizable by the black layer of ash separating it horizontally.
Aisy Cendré: A traditional, farmhouse Burgundy cheese, unpasteurized, semi-soft cheese made from cow's milk. It has a round shape with natural rind covered with a thick coating of ash. It ripens very slowly. The cheese has a white, salty, chalky center surrounded by a softer, earthly-tasting outer layer.
Brie de Meaux AOC: Soft cow's milk cheese named after Brie, Seine et Marne, a small French province in which it originated. Brie de Meaux is manufactured outside Paris was originally known as "King's Cheese". It has a strong nutty flavor with a slight smell of fermentation.
Bonde de Gâtine : This superior farm cheese comes from a marshy Gâtine area of Poitou. The taste has a pronounced acidity flavour, with a saltiness that embraces the palate. This is a unique cheese that melts in the mouth and leaves rich aromas, a true gustative delight for goat cheese lovers.
Roquefort AOC: Sheep's milk blue cheese from south of France. The cheese is white, tangy, crumbly and slightly moist, with distinctive veins of green mold that produces a sharp tang aroma. The overall flavour sensation begins slightly mild, then waxes sweet, then smoky, and fades to a salty finish.
For reservation contact
Emilie French Restaurant & Bar
Senopati No. 39
Kebayoran Baru, Jakarta Selatan