Named the 2007 World Champion Cheese Affineur “Refiner” and honored as a Master Craftsman of France, Rodolphe Le Meunier now brings his passion for great cheeses to Bouley.

Precious Cargo 
 In order to send his cheeses to David Bouley, Le Meunier had to first master the transportation cycle to ensure the cheeses spend the least time in transit possible. He also needed to make certain that once the cheeses arrived at Bouley, they would be stored in optimum conditions to breathe and evolve naturally. Bouley built a specially designed cheese cellar for this purpose. The cellar itself has a viewing window that allow patrons to observe the cheeses, and the room is climate controlled–set to the exact temperature, humidity, and ventilation levels needed to create the perfect environment for the cheeses. To complete the cycle, Le Meunier has developed a training program to teach Bouley’s staff how to care for, cut, and present the cheeses.

Rodolphe Le Meunier at Bouley Restaurant 
Le Meunier has provided a coup de coeur selection of five cheeses to be presented on a tasting plate at Bouley Restaurant. The seasonal assortment will change every few months, and Le Meunier will also conduct exclusive tastings, such as a trilogy of aged Comté d’Alpages featuring a 2008 aged 18 months, a 2007 aged 30 months, and a third from 2006 aged 40 months. They will be paired with a vin jaune, a regional white wine from France’s Jura region. Look to Bouley’s new Chariot du Fromage to taste the efforts of one of the Cheese world’s master artisans.

Rodolphe Le Meunier at Bouley Test Kitchen Bouley and Le Meunier are also currently planning exclusive events at the Test Kitchen, where guests can taste all of Le Meunier’s cheese selections and learn how to incorporate them into recipes.