Pierre Androuet, the great master of cheese, said that it was better to serve one good cheese than a whole board of mediocre ones. However, a cheese course should present distinct aspects of the fromager’s craft: a hard cheese, a veined cheese, a soft cheese (either with a washed rind or mould ripened) and a fresh (often goat’s) cheese. There are at least 365 cheeses to choose from and France is a staunch opponent of pasteurisation, so the choice of hand crafted products is unique. Our selection includes Salade De Chèvre Chaud:


Salade De Chèvre Chaud - Warm Goat’s Cheese Salad

Various kinds of goat’s cheese are suitable for this popular dish. Individual discs of medium ripe cheese are best, because they start to melt when grilled but hold their shape. The toasted pine kernels is a delicate personal touch of Frédéric Rivière.


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