A cheese platter
The Yvelines region abounds in cheese specialties, which you can discover at local markets. Here are some of the most typical.
Brillat-Savarin
Some people attribute its origins to Normandy, but brillat-savarin was born in Yvelines in 1890. Created at a time when fat was considered a nourishing and beneficial product of choice, its triple-cream texture makes it a gourmet cheese to be enjoyed fresh. Made from cow's milk, it requires a fortnight's maturing and can't wait. Although it shines as much for its taste as for its creaminess, it owes its prestigious name to18th-century French magistrate Jean Anthelme Brillat-Savarin. Renowned for his epicureanism, he published, among other works, the famous Physiology of Taste, and asserted that "a meal without cheese is like a beauty missing an eye". In the 1930s, Parisian dairyman Henri Androuët gave the cheese its new name, replacing the "Excelsior" used until then. The trademark was subsequently registered by the Besnier company, depriving many producers of the name and forcing them to rename their products. Considered the winter "foie gras of cheeses", it is best eaten from December to March.
Brie from the Rambouillet region
This 100% Yvelinoise farmhouse cheese is made from raw milk at the Tremblaye farm in La Boissière-Ecole. Smaller than other variants of this soft cheese, it is also milder, with a bloomy rind. Find it at the Tout un fromage store in Rambouillet, run by Meilleur Ouvrier de France, Ludovic Bisot.
Saint-Germain and Debussy
These two triple-cream cow's milk cheeses were specially created by Ferme Sainte-Suzanne for the town of Saint-Germain-en-Laye. The first is topped with chopped almonds, while the second is 70% fat. Matured in the cheese dairy's own cellars, they are particularly appreciated for their rich taste.
Camembert matured at Mesnil-le-Roi
In the 20th century, a certain Mr. Masson had the idea of using his cellar to mature Camembert from the Pays d'Auge region. The location was ideal, offering the perfect temperature and humidity levels for the soft cheeses to reach perfect ripeness. His cellar, like those in the neighborhood, was only accessible via a trapdoor, and the master cheese ripener was able to work in complete peace of mind. His expertise would serve as an example for other ripeners in the town, such as Rappin and Imbott.
Alcohols and spirits
Here's a non-exhaustive list of typical local spirits to bring back with you from your visit, and to be consumed in moderation, of course!
Grand Marnier
This spirit was born in Neauphle-le-Château in 1880. Created by Louis Marnier-Lapostolle, it is made from cognac and orange, making it the ingredient of choice for bartenders who like to add it to their cocktails. Served on the rocks, as a long drink or neat, Grand-Marnier is appreciated by connoisseurs of fine spirits. Although it's tempting to compare it to Triple Sec, also made with orange, it's considered to be in the higher category, since cognac is used in its manufacture, whereas Triple Sec is made with neutral alcohol. Grand Marnier has also contributed to the reputation of the crêpe Suzette, flambéed with this spirit: the flame emanating from it is the highlight of this dessert served in Parisian bistros and grand hotels. Historically based in downtown Neauphle-le-Château, the century-old Marnier-Lapostolle company moved its distillery to Charente-Maritime at the end of 2012, turning a major page for this small Yvelines town.
Noyau de Poissy
This liqueur is made from apricot kernel kernels macerated or distilled in super-fine alcohol. It was patented in the early 20th century, but its origins date back to the mid-18th century. One of France's oldest liqueurs, it is still made today in the town that gave it its name - the distillery can be visited. It comes in two variants: the amber-colored 25° "Gobelet d'Argent", with its sweet almond aroma, and the 40° "Sceau de Saint Louis", a white spirit with notes of frangipane.
Local beers
There are many local breweries and beers to discover in the Yvelines. These include the Volcelest brewery, recognizable by its deer emblem, the Brasserie de la Reine in Rambouillet, and the Brasserie du Roi in Versailles. Enough to satisfy every palate.
Cave wine
In April 2000, 1,820 Pinot Noir vines were planted below the terrace of the Château de Saint-Germain-en-Laye. Since then, this fragile grape variety has acclimatized very well and thrives on almost 2,000 m² of limestone soil. Between 400 and 700 bottles are produced each year, with some very good harvests, such as the 2,000-bottle 2004 vintage. A perfect way to reconnect with the town's winemaking past and tradition.
Other delicacies and local specialities
There are many local specialties to discover on your visit to Yvelines. Take a stroll through the Vallée de Chevreuse and discover the 7 ranges of artisanal syrups from syrup maker L'Alchimiste, or the various artisanal cookies from Biscuiterie de la Vallée de Chevreuse in Les Essarts-le-Roi. If you're in Saint-Germain-en-Laye, a stop at the Denis Hardy patisserie will allow you to sample the almond cake named after the town. This is also where you'll find an artisanal apple juice, produced by the Agro Campus agricultural and horticultural high school. Finally, many local producers also offer their products in their stores and on their farms: the Villette fish farm for smoked fish and terrines, Les Volailles de Véronique in Civry-la-Forêt, smoked salmon at the "Fumerie du coin" in Jouy-en-Josas, or foie gras at the Ferme du Loup Ravissant in Bazainville. The department's tourist offices also sometimes offer local products for sale.
