Cheese dairy
A rather fine selection and two complementary activities: cheese and wine. Aveyron ewe's milk tomme and farmhouse selles-sur-cher, pélardon, brilat-savarin and brie de meaux or Corsican filetta, with good degrees of ripening, as well as a few foreign cheeses (pecorino, cheddar, appenzeller...). And a well-oriented cellar, with good local proprietors, such as Les Baux or Châteauneuf, and national references (Leflaive, Morey in Burgundy, Josmeyer in Alsace...)
