She often turns lunch into a brunch with, among other things, “Mont d’Or, lettuce green, cumin or cumin, chicory salad with blue Termignon cheese, rarer than Roquefort and walnuts…”
Some professions are bypassed. Clara Solvit worked in start-ups, in food marketing, before fully realizing her desire “do manual work more closely connected with the land and people.”
Having become a master cheese maker, she, together with her partner Lucien Dumont, has since 2018 given new life to La Ferme La Fontaine*, one of the oldest cheese factories in Paris. This duet refines the choice of quality products in the cellar. Their energy and their desire to succeed enliven this district address, which migrates to the Île de Ré in summer.
Open on Sunday mornings, these two enthusiasts often turn lunch into a brunch with, among other things, “Mont d’Or, lettuce green, cumin or cumin, chicory salad with blue Termignon cheese, rarer than Roquefort and walnuts…”
For the family table, the classic winter raclette remains festive. Your choice of simple farm cheese with tarine milk, smoked, wild garlic, wild thyme, pepper, truffle… “…
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