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• Off the beaten tracks

• A Day in the Brie Region

  Less than an hour to the east of Paris, discover the charming village of Crécy-la-Chapelle nicknamed the Venice of Brie
  The “brassets” (small tributaries) of the Grand Morin river are one of the major features of the Venice of Brie. These are ancient defensive ditches dug in the Middle Ages at the base of the ramparts. Often equipped with wash houses and footbridges, the brassets crisscross the city and give it its unique charm. From the Meaux gate, you can take a lovely walk along the outer brasset.

  Private visit the oldest cheese factory and ripening facility for Brie fermier (farmhouse Brie), Brie de Meaux AOC, Melun AOC, Coulommiers, and more. You'll discover all the secrets of Brie fermier production, which dates back to the time of Charlemagne. Tour the ripening cellars and taste three cheeses.

  Renowned for its cheese and wine fair presided over by the Coulommiers Brie, the town reveals a history rich in anecdotes for those who stroll along the canals of the Grand Morin, where flourishing tanneries once stood. The river also flows through the grounds of the former castle of a duchess who inspired Madame de Lafayette to write The Princess of Clèves. The majestic Templar commandery dominates the heights of Coulommiers, bearing witness to the rich and unsuspected past of this town full of character.

  Discover a Knights Templar Commandery founded at the end of the 12th century during the Crusades. The buildings (chapel, lodgings, dovecote, tithe barn, etc.) are the best preserved in northern France. Your guide will introduce you to the organization of this military and religious order

  Stroll through old Coulommiers and take a look at the “Grotte de Coquillages” (Shell Grotto), an Italian-inspired funeral chapel dating from the 17th century, decorated with religious scenes in rocaille.

  Enjoy a private farm visit with cheese tasting
  Concerned about the environment and animal welfare, the farmer owner has chosen to practice organic farming. The cows have 60 hectares of pastureland at their disposal, and their milk is of such exceptional quality that it can be used to produce raw milk, cheese, yogurt, fromage blanc, faisselles, cream, unsalted butter, and lightly salted butter on the farm.

  Return to Paris

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