OCTOBER SPECIAL

It is amazing what happy cows can do!
The famous regional ‘Montbéliardes” cows provide the milk used to make all of our hard and soft cheeses. Cows are fed on fresh grass and roam free, enjoying at least 1 hectare each of pasture in the summer. Their milk is used to make rich, creamy cheeses, which develop beautiful complex characters when ageing.

Artisans use the local breed of pork called ‘Le Franc-Comtois’.
To make the region’s traditional slow-smoked and cured meats, the pigs are raised in the region and fed a natural diet. The meat is slowly smoked in huge 25m tall chimneys called ‘tuyés’, using local pine wood. It is this traditional process which grant our charcuterie its flavours.

In our unique wine cellar, we offer our best selection of french fine wine.
We specialise in French Comté wines, like the excellent Vin Jaune, Chardonnay, Crémant...And also a unique selection of Beer and Ciders. Please ask us for more information on these unique french wines.

For any occasions, office parties, launches, celebrations or gourmet evenings with friends, think of us!

The French Comté supplies its quality artisan cheeses and cured meats to restaurants, hotels, delis and specialist retailers in the UK.

Only for professionnal use.