Parc Astérix Raises the Bar with Exquisite Cheese Selection in Partnership with Cheese Master Xavier Thuret

The union of two of France's cultural titans - its renowned cheese culture and the legendary Parc Astérix amusement park - not only piques curiosity but embodies the pursuit of culinary excellence.
This commitment is evident in a unique cheese selection, co-curated with Xavier Thuret, one of the country's most respected cheesemakers and recipient of the title "Meilleur Ouvrier de France".

Since 2018, Thuret has significantly influenced the culinary direction at Relais Gaulois, a premium restaurant within the park. Each cheese plate here reflects his passion and expertise.
Parc Astérix, already famed for its entertainment offerings, underscores its gastronomic commitment, emphasizing the desire to provide visitors with an unparalleled dining experience using local and fresh ingredients.

Thanks to the "Affineur du Chef" label, emphasizing the cheese selection process, guests can savor the essence of French cheese craftsmanship. Noteworthy highlights include the raw milk Brie de Meaux (AOP), the 60-day aged Morbier (AOP), and the enticing Roquefort Maria Grim (AOP), to name just a few.

In a recent presentation, Thuret showcased his portfolio to select Parc Astérix employees. This gathering provided a profound interaction about the distinct qualities and nuances of each cheese. There were testimonials about the artful taste combinations and the virtuosity infused into every cheese slice.

For those visiting Relais Gaulois, a handpicked selection awaits:
- Moulin de Carel Camembert
- ¾ aged Livarot
- Refined Sainte Maure
- Saint Nectaire, meticulously aged on straw
- A special Gouda aged for 1000 days
- Raw milk Tête de Moine
- Comté, carefully aged for 8 months
- Casanu, a rare cheese refined with Corsican beer
- Claousou, another gem from Corsica
- Maroille Mignon
- And Neufchâtel, made again from raw milk.

For visitors keen on experiencing Parc Astérix's culinary wonders, this cheese buffet is a definite treat. It symbolizes not just France's culinary diversity and richness, but also pays tribute to the craftsmanship that has elevated the nation to global cheese-making acclaim.
Guests are encouraged to embark on this exquisite journey, merging tradition with innovation, all the while delighting the senses.

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