OurProvenance
Each cheese is chosen for its role in the tasting journey — a considered progression of texture, flavor, and tradition.
Each cheese is chosen for its role in the tasting journey — a considered progression of texture, flavor, and tradition.
LOIRE VALLEY
Firm and crystalline with notes of toasted hazelnut, browned butter, and savoury depth
PAIRINGS: CHESTNUT HONEY, ROASTED ALMONDS, DRIED APRICOT, CHARCOAL CRACKERS
FRANCHE-COMTÉ
Rich and nutty with a smooth paste, revealing hints of caramel, dried fruit, and mountain flora
PAIRINGS: FIG JAM, WALNUT BREAD, CORNICHONS, DRY RIESLING
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BURGUNDY
Pungent and creamy with a washed rind, offering bold umami flavours balanced by a silky interior
PAIRINGS: MARC DE BOURGOGNE, HONEY COMB, POACHED PEAR, SOURDOUGH
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OCCITANIE
Bold and crumbly blue with sharp mineral notes, a lingering saltiness, and complex earthy depth
PAIRINGS: SAUTERNES, CANDIED WALNUTS, FRESH GRAPES, OAT CRACKERS
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CENTRE-VAL DE LOIRE
Fresh and tangy with a delicate ash rind, offering bright citrus and mild floral goat notes
PAIRINGS: DRIED APRICOT, ROSEMARY HONEY, BAGUETTE, SAUVIGNON BLANC
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BASQUE COUNTRY
Semi-firm sheep's milk cheese with a buttery texture and gentle sweetness from alpine pastures
PAIRINGS: BLACK CHERRY JAM, MARCONA ALMONDS, SERRANO HAM, ROSÉ WINE
NORMANDY
Soft and bloomy with an earthy mushroom rind, a creamy centre, and gentle buttery undertones
PAIRINGS: APPLE CHUTNEY, TOASTED BRIOCHE, CIDER, DRIED CRANBERRY
ALSACE
Boldly aromatic with a supple paste, warm cumin finish, and a lingering savoury complexity
PAIRINGS: CUMIN SEEDS, GEWURZTRAMINER, DARK RYE, CARAMELISED ONION
AUVERGNE
Semi-soft with a natural grey rind, earthy hazelnut flavour, and a mellow milky finish
PAIRINGS: TRUFFLE HONEY, SMOKED ALMONDS, CRUSTY LEVAIN, PINOT NOIR
