On March 12, we will have the pleasure of welcoming to our establishment an artisan whose name resonates with every cheese lover : Bernard Antony. This unique evening will bring together gastronomy, exceptional cheese, mixology and a spirit of sharing. We envisioned this event as a rare encounter between two demanding worlds : that of outstanding cheese and that of bold pairings. Within the setting of Maison Baccarat in Paris’s 16th arrondissement, our wine bar will take on a particularly special dimension, with a proposal designed specifically for the occasion. This collaboration with Bernard Antony was born from a shared desire to bring savoir-faire into dialogue and to explore unexpected territories.
An evening dedicated to exceptional cheeses
For this evening, we have devised a tasting format that will allow you to discover several carefully selected cheeses, accompanied by original pairings created by our team. Our head chef Christophe Saintagne has spent a long time discussing with Bernard Antony how to work with cheese in a different way, moving away from traditional combinations. Eight wine and cheese pairings will be offered during this special evening event.
These products are farm-produced and selected by Bernard Antony for their character, seasonality and precision in maturing. Camembert will be paired with oysters in a surprising combination that is both salty and creamy. Beaufort cheese will be paired with Alain Ducasse chocolate to create a completely unexpected contrast. Our sommelier Fabrice Langlois has devised superb pairings to enhance these creations. Beyond the tasting, we want to make this evening a real opportunity for exchange. Guests will first be welcomed by the master affineur, then they will be able to chat, ask questions and understand the choices made in the maturing process and the logic behind the wine pairings.
Thursday 12 March at 7.30pm
150€ per person
Single table
Book
Bernard Antony, a Benchmark of Cheese Affinage in France
For several decades, Bernard Antony has been considered one of France’s leading cheese refiners. While his name is well known in the kitchens of the finest restaurants and among discerning cheese lovers, his reputation is based on his rigorous selection of cheeses and his remarkably precise maturing process. Bernard Antony spares no effort, meeting producers, tasting, comparing and waiting for the perfect moment.
For him, time is an ally, and maturing is a daily focus on the product’s evolution. This artisanal and precise approach is deeply in line with our vision and Alain Ducasse’s high standards. Both share the same respect for the product and the same desire to highlight expertise and seasonality. Bernard Antony’s work is therefore in line with what we champion every day at Ducasse Baccarat.
A Selection of Cheeses Available After the Event
Some of the selection presented on 12 March will be available à la carte in the weeks that follow. However, this offer will be limited in time, in keeping with the spirit of our pop-up wine bar.
After the evening, you will be able to enjoy these exceptional cheeses à la carte, served on a platter. By letting yourself be guided by our teams’ pairing suggestions, this will be an opportunity for those who were unable to attend on 12 March to enjoy the experience – or for others to prolong it. We invite you to come and discover this special menu designed with Bernard Antony and Fabrice Langlois.
Available from 13 March – cheese platter: £35 per person.
Midi-Minuit, a Bar Where Gastronomy and Craftsmanship Meet
Like its neighbour, the Alain Ducasse Baccarat restaurant, our establishment embodies a certain idea of French refinement. The décor, designed by Maison Baccarat, is intended to be both bright and intimate, conducive to dining and conversation. Our culinary programme gives pride of place to artisanal collaborations and wonderful encounters. The Midi-Minuit wine evenings already set the pace for life at the bar, showcasing passionate producers and carefully selected vintages.
With the arrival of Bernard Antony, we are continuing this dynamic by opening up a world of possibilities for exceptional cheeses.
On 12 March, we invite you to join us for a unique evening celebrating Bernard Antony’s expertise. Remember to reserve a table at the bar so you don’t miss this rare opportunity at the heart of our establishment.
