Tête de Moine is a Swiss designation protected by AOC for a cheese made from whole, raw cow's milk.
Filtres actifs
Beaufort cheese is made with summer cow's milk and has a fruity taste.
Cheese made with raw cow's milk.
- about 20 Kg
Bleu de Gex, a carefully made product that will make you melt.
An elegant and fruity demi comté matured for more than 12 months!
An elegant and fruity demi comté.
This half Comté with exceptional aromas is matured for nearly 18 months on a board in a maturing cellar!
It takes no less than 24 months of maturing to obtain this sumptuous raw milk Comté. A pure marvel.
It takes no less than 36 months of maturing to obtain this sumptuous raw milk Comté. A pure marvel.
On a platter, in a salad or even in a raclette, impress your guests with this half-meat of Morbier cheese!
Tomme de Savoie is a cow cheese with a nutty taste, depending on the valley or mountain of origin.
Cheese made from raw cow's milk.
A real treat, especially in wheels!
- about 0.8 Kg
A blend of fondue cheeses specially concocted by your cheese maker using 3 different types of Comté:
-Comté 12 months
-Comté 18 months
-Comté 24 months
A mild one with a slight hazelnut taste; the second one made from Jura alpine milk with a slightly stronger taste and an aged Comté with more salt crystallization.
Cheeses made from raw cow's milk.
*The grated fondue must be consumed within 4 days maximum!
Minimum 200g of cheese per person
Located in Lagnieu, in the Ain department, in the heart of the Haut-Bugey region and at the gateway to the Jura, this family business has been producing honey for 30 years. The hives are installed in a preserved natural area and the honey house puts all its know-how and experience as a beekeeper to work to offer you "all flowers" honey, acacia, chestnut and lime tree honey.
Jar of 500 gr
Come and discover our cheese and charcuterie aperitif platter!
An invitation to discover new flavors!
Each platter is composed according to the wishes of your cheese maker.
Minimum 150g of cheese and charcuterie per person
SHELF LIFE/6 DAYS
Come and discover our cheese and charcuterie aperitif platter!
An invitation to discover new flavors!
Each platter is composed according to your cheese maker's wishes.
Minimum 150 gr of cheese per person.
SHELF LIFE/6 DAYS
To help you have a good time, we have put together this cheese platter accompanied by two 33cl local craft beers.
It is composed of a raw milk Jura tomme, Comté 12 months PDO, goat's cheese, Bresse domain, and Pilat log.
And you will be able to enjoy an artisanal blond beer and an amber beer made in the Ain a few kilometres away from us!
Weight of the tray between 500 and 600 grams without the beers.
A dinner party with friends and family planned?
Relax, Le Chat-Bo cheese factory will take care of everything!
Your master cheesemonger will concoct for you a UNIQUE platter of cheese and artisanal charcuterie to make you discover a multitude of new flavors!
Each platter will be different with the sole objective of making you travel!
Minimum set of cold cuts and cheese: 200 gr per person
SHELF LIFE/6 DAYS
Fruit specialist, Mr. Gourd Pascal Bernard cultivates all these fruits in the department of Rhone. it produces mainly pure fruit juice, guaranteed without adding sugar and without preservatives, but also compotes.
DLC/6 MONTHS
Our Fig Jam Extra is an artisanal jam cooked in a stainless steel cauldron in the open air.
Nothing but good fruit, carefully selected, sugar and pectin if the fruit did not contain enough.
Made in the High Alps with 55% fruit, 45% sugar and a total sugar content of 55%.
An arranged rum which expresses sensual notes of flambéed bananas, melting and subtly caramelised.
Alcohol content 25%.
Chestnut jam from Ardeche made with organic cane sugar 45%, organic vanilla 1%.guaranteed without additives.made by a small producer!
About 350 g
Fruit yoghurts made with pasteurized whole cow's milk, produced at the artisanal dairy of La Côtière in the Ain department.
To be kept at +6°C Maximum. SHELF LIFE /10 DAYS
Creamy, soft, heart-shaped ashy goat cheese.
Made just a few kilometres from our home!
The Original Gourmet Vinaigrette brings fantastic flavour to the simplest of seasonings as well as to the most elaborate of dishes.
Tomme à l'ail des ours is a cheese made from raw cow's milk, matured in the cellars of Savoie. Bear garlic is a wild garlic, which gives the tomme multiple flavors; both powerful and creamy. The tomme with bear garlic can also be consumed melted in raclette.
Beaufort cheese is made from summer cow's milk and has a fruity taste.
It is made from raw cow's milk.
Beaufort cheese is made with summer cow's milk and its taste is fruity.
Cheese made with raw cow's milk.
- about 40 Kg
An arranged rum with sweet and frank notes of coconut which is discovered on the nose and lingers pleasantly in the mouth!
Alcohol content 25%.
The fir tree liqueur "brins" is a liqueur made from an infusion of fir tree buds and a very harmonious mix of different plants.
Alcohol content 35%.
Natural syrups without preservatives, with powerful flavors, with the taste of fruit, and all the subtlety of authentic recipes.
Fresh and tangy flavors of a wild strawberry juice.
A slight astringency from the lime peel and then a long final note of ginger, with a spicy, almost peppery mouthfeel.
Degree 25%.
Natural syrups without preservatives, with powerful flavors, with the taste of fruit, and all the subtlety of authentic recipes.
Tasty and well-balanced, the syrup expresses in the mouth all the velvety aromas of the peach, with slightly acidulous final notes.
Natural syrups without preservatives, with powerful flavors, with the taste of fruit, and all the subtlety of authentic recipes.
 Raspberry gourmet at maturity, delicately honeyed.
Natural syrups without preservatives, with powerful flavors, with the taste of fruits, and all the subtlety of authentic recipes.
Different flavors of Bigallet syrups:
-Sweetness of sugar combined with the power of salted butter caramel.
- A sweet and balanced syrup, with a pronounced taste of cooked chestnut and a delicate touch of vanilla as a final note.
-A taste of slightly roasted hazelnuts.Â
-Frank floral notes of violet.
Made entirely from raw sheep's milk in the heart of the Causses, Roquefort remains the best known and most famous "blue" cheese in the world.
Cheese made from raw sheep's milk.
Our extra blackcurrant jelly is an artisanal jelly cooked in a stainless steel cauldron in the open air.
Nothing but good fruit, carefully selected, sugar and pectin if the fruit did not contain enough.
Made in the High Alps with 55% fruit, 45% sugar and a total sugar content of 55%.
A platter to conquer new flavors such as goat cheese raclette; light and delicately flavored and Tomme with wild garlic with a pronounced taste and very creamy, all accompanied by a raclette smoked over a wood fire: the Brezain and the raw milk raclette.
Approximately 200 gr of cheese per person.
SHELF LIFE/6 DAYS
Tasting the AOP Bleu d'Auvergne is the promise of an intense moment with a cheese of character and authenticity.
Bleu de Gex is a cheese from the Jura and from the region, to be discovered!
Cheese made from raw cow's milk.
-10%
The Bleu de Gex is a cheese of the Jura and of the region, to discover!
Cheese made from raw cow's milk.
Piece of 1 kilo
The blue cheese made with buffalo milk is an excellent blue cheese, its paste is creamy, its aroma is spicy, its taste is unique and persistent
The Blue of Causses offers all the character of the cheeses of Lozère and Aveyron, it is also a cheese of character and soil.
Cheese made from pasteurised cow's milk.
The Bigallet blueberry aperitif is made from a base of 75% wine and an infusion of wild blueberries from the Ardèche.
The combination of red wine and Mistelle, made from unfermented grape must, gives both a beautiful colour and a sweetness characteristic of the bilberry.
Alcohol content 16%.
All the fruit coulis of the artisanal dairy La Côtière are handmade and you can taste it!
A delicious coulis that will seduce you with its sweetness and the power of its aromas.
130 grams jar.
To be kept at +4°C maximum.
Brézain is a raclette cheese smoked over a wood fire, very fragrant, we recommend you taste it with its rind!
Specify if you wish to receive it cut in quarters or halves.
It is a raw milk cheese, hand-moulded, with a white downy bloomy rind and reddish pigments. Its straw-yellow paste is soft and not runny.
Made from raw cow's milk.
The Brillat-Savarin with its extremely creamy paste will seduce you even more, accompanied by summer truffles.
It is a mild and creamy cheese, with fresh and milky aromas accompanied by a tangy flavour, in its early stages; it gradually becomes more typical with a good taste of butter characteristic.
It is made from thermised cow's milk.
It is a mild and creamy cheese, with fresh and milky aromas accompanied by a tangy flavour, in its early stages; it gradually becomes more typical with a characteristic buttery taste.
It is made from thermised milk.
Whole buffalo milk cheese with delicate aromas enhanced by the flavour of chilli.
-15%
We find all the steps of an ancestral and artisanal manufacture.
-15%
We find all the steps of an ancestral and artisanal manufacture.
This cheese is hand-moulded by the ladle, according to the procedures of the past. Its traditional and artisanal character will delight the palate of the enlightened amateur.
Cheese made from raw cow's milk.
Weight: 250 g
Cancoillotte is a mild-tasting processed cheese made from cow's milk.
Cheese made from cow's milk.
Store at +4°C. Best before: 15 days
Cancoillotte is a processed cheese made from cow's milk and enhanced with a touch of garlic
Cow's milk cheese.
To be kept at +4°C. Shelf life: 15 days
Cancoillotte is a processed cheese made from cow's milk and enhanced with a touch of yellow wine.
Cow's milk cheese.
To be kept at +4°C. Shelf life: 15 days
Cantal cheese, also known as "Fourme du Cantal", takes its name from the mountainous massif that surrounds the region.
It is a tasty cheese that can be eaten with acacia honey and a good country bread.
Made from raw cow's milk.
Corsican ewe's milk cheese matured with chestnut beer.
The Casanu is a tender and creamy cheese, delicately raised by the beer.
This Cerdon vieilles-vignes comes from vines over a hundred years old.
Sparkling rosé wine delicately perfumed with red fruits.
Chabichou cheese is a pure goat cheese with a strong taste of the land.
Made from raw goat's milk.
A tray of delicatessen and ideal to accompany your evenings raclette, fondue or Mont d'Or!
6 to 7 kinds of artisanal charcuterie approximately, 170 gr/person.Â
The platter is laid out on a slate or a wooden tray.Â
SHELF LIFE/6 DAYS
Chardonnay vieilles vignes is a concentrated wine with intense aromas of exotic fruits and citrus fruits mixed with white flowers, vanilla and almond.
The 2015 vintage was one of the top 10 best Chardonnays in the world.
Charolais is a raw goat's milk cheese, freshly flavored. - PDO since 2014.
Melting cheese stuffed with walnut, very pleasant texture.
Cheese made from pasteurised cow's milk.
The Bigallet chestnut aperitif is made from a base of 75% wine and an infusion of Ardèche AOC chestnuts.
Alcohol content 16%.
Chestnuts in the natural, directly from a small producer in the Ardeche. Already cooked and ready to be cooked!
Jar of 240 grams
Chestnuts in the natural, directly from a small producer in the Ardeche. Already cooked and ready to be cooked!
Jar of 430 g
.
The Bigallet coconut syrup is a soft and balanced syrup which expresses in a refined way the milky taste of coconut.
Certified without coloring, nor conservative and French manufacture.
Made from milk from the Jura mountain pastures with a more pronounced taste, it is our terroir!
Cheese made from raw cow's milk.
An elegant and fruity Comté matured for more than 12 months!
An elegant and fruity Comté matured for more than 12 months!
Made from milk from the Jura mountain pastures with a more pronounced taste, it is our terroir!
Cheese made from raw cow's milk.
This Comté cheese with exceptional aromas is matured for nearly 18 months on a board in the maturing cellar!
It takes no less than 24 months of maturing to obtain this sumptuous raw milk Comté. A pure marvel.
It takes no less than 36 months of maturing to obtain this sumptuous raw milk Comté. A pure marvel.
Made from milk from the Jura mountain pastures with a more pronounced taste, it is our terroir!
Cheese made from raw cow's milk.
Made from Jura alpine milk, without any additives or coloring, with a nutty taste
Made from Jura alpine milk, without any additives or colouring, with a nutty taste.
Cheese made from raw cow's milk.
Made from milk from the Jura mountain pastures with a stronger taste, it is our terroir!
Cheese made from raw cow's milk.
Light and refreshing blond beer from Jura with citrus notes.
The craft beer stout is reserved for lovers of taste, enhanced with notes of coffee, very dark, certainly the best (for us!)
Crème épaisse, which is a matured cream with a very consistent texture, slightly acidic. Known and appreciated for its freshness and lightness in the mouth.
To be kept at 4°.
Crémeux de Bourgogne au bleu d'Auvergne AOP is similar to brillat- savarin and will surprise you with its delicate touch of blue.
Creamy goat cheese, soft and very pleasant to the taste.
Cheese made from raw goat's milk.
Bleu de Bresse is a blue-veined cheese made from cow's milk with a mild, creamy and melting taste.
It is made from pasteurized cow's milk.
The Dorset Reserve Cheddar (12 months maturing period) is an authentic English farmhouse cheddar.
It is one of the few cheddars to carry the protected designation of origin.
Made on a farm in Dorset, from milk from herds grazing in the green pastures of south-west England.
Made to a unique recipe using traditional handmade methods.
Dorset is a mature cheese with a full depth of flavor.
A cheddar with exceptional taste.
Ideal for burgers, gratins, welsh, croque-monsieur.
With a smoothness and a softness without equal, the double cream of Gruyère is the dessert par excellence!
To be kept at +4°C. Shelf life 10 DAYS
The artisanal dried duck fillet from Dombes will be ideal for the aperitif, to accompany your salad and raclette.
Shelf life/2 months and to be kept at +4°c Maximum
Dry goat cheese with a strong goat taste, for lovers of real cheese with a local taste.
Cheese made from raw goat's milk.
The dry goat cheese from Pilat is made in the Monts du Pilat on the heights of St-Etienne.
For lovers of very dry and tasty goat cheese!
The dry sausage "aperitif" with Bleu de Gex PDO is made from 100% French certified meat; with natural gut, natural flower and produced in Bresse.
Guaranteed lactose-free, gluten-free and colouring-free!
Weight about 100 gr
The dry sausage "apéro" pimento is made from 100% French certified meat; with natural gut, natural flower and produced in Bresse.
Guaranteed lactose-free, gluten-free and colouring-free!
Weight about 100 gr
The dry sausage "apéro" fig is made from 100% French certified meat; with natural gut, natural flower and produced in Bresse.
Guaranteed lactose-free, gluten-free and colouring-free!
Weight about 100 gr
The dry sausage "aperitif" olive/pepper is made from 100% French certified meat; with natural gut, natural flower and produced in Bresse.
Guaranteed lactose-free, gluten-free and colouring-free!
Weight about 100 gr
The Comté AOP dry sausage is made from 100% French certified meat, Comté AOP with natural gut, natural flower and produced in Bresse.
Guaranteed lactose-free, gluten-free and colouring-free!
Weight about 220 gr
Duck foie gras with Macvin (Jura wine) made by hand in Poligny in the Jura.
Duck foie gras with straw wine made in Poligny in the Jura
A duck terrine with green pepper made in Poligny in the Jura.
Your cheesemonger has concocted this cheese platter especially for Easter with wonderful cheeses such as the Tomme aux fleurs, which breathes spring and will seduce you with its nutty notes, and what about the Tartufo: a gouda with Italian truffles, which will finish convincing you to have made the right choice!
Berthaut Epoisses is a full-fat milk cheese matured in marc de Bourgogne.
Don't stop at its smell, which is much more powerful than its taste!
It is a fruity cheese.
Excellent sausage, with Espelette pepper, made from French meat, ideal for the aperitif!
Weight 200 gr
With its delicate spiciness, its soft and supple paste, the Espelette chilli pepper pure ewe's milk tomme is the perfect accompaniment to an aperitif, for your salad or on your tray.
Cheese made from pasteurised sheep's milk.
Our Fig Jam Extra is an artisanal jam cooked in a stainless steel cauldron in the open air.
Nothing but good fruit, carefully selected, sugar and pectin if the fruit did not contain enough.
Made in the High Alps with 55% fruit, 45% sugar and a total sugar content of 55%.
Our Reines Claudes extra jam is an artisanal jam cooked in a stainless steel cauldron in the open air.
Nothing but good fruit, carefully selected, sugar and pectin if the fruit did not contain enough.
Made in the High Alps with 55% fruit, 45% sugar and a total sugar content of 55%.
Our Quetsches extra jam is a home-made jam cooked in a stainless steel cauldron in the open air.
Nothing but good fruit, carefully selected, sugar and pectin if the fruit did not contain enough.
Made in the High Alps with 55% fruit, 45% sugar and a total sugar content of 55%.
Tartufo is a farmhouse gouda cheese made from raw cow's milk and enhanced with black truffles
Abondance cheese is made from cow's milk. It is fruity and slightly salty, with a slight taste of hazelnut.
Made from raw cow's milk.
A ladle-moulded white cheese, made by hand.
It is a fresh cheese, obtained by lactic coagulation, lightly drained and not matured.
Pasteurized cow's milk cheese (4x150gr)
A ladle-moulded white cheese, made by hand.
It is a fresh cheese, obtained by lactic coagulation, lightly drained and not matured.
Pasteurized cow's milk cheese (6x100gr)
To be kept at +4°C maximum.
Fresh goat's cheese, made directly on the farm, with an authentic taste.
Cheese made from raw goat's milk.
Under a fine white crust, the farmhouse crottin hides a firm and melting texture with a sweet taste.
-20%
The farmhouse Reblochon comes from a Gaec in Haute-Savoie, it is creamy with a nutty taste.
Cheese made from raw cow's milk. About 500 g
Located in Lagnieu, in the department of Ain, in the heart of the Haut-Bugey region and at the gateway to the Jura, this family structure has been producing honey for 30 years. The hives are installed in a preserved natural space and the honey house puts all its know-how and its experience of beekeeper at work to propose you honeys "all flowers", of acacia, chestnut tree and lime tree.
Jar of 500 gr
A three-cheese fondue with a subtle blend of Abundance PDO and its delicate hazelnut flavour, Beaufort PDO "the prince of Gruyères" with its firm, ivory to pale yellow paste, gives a fruity and unctuous flavour.
And the "lord of the cheeses" from the Franc-Comtois region, a Comté cheese of 18 months PDO, slightly salty, which will enhance your fondue.
Cheeses made from raw cow's milk.
*Once grated, the fondue must be consumed within 4 days maximum!
Minimum 200 gr of cheese per person
A forest selection of dry mushrooms from the Jura containing ceps, oyster mushrooms, and fir tree grey.
Fourme of Ambert is the mildest of the blue cheeses, the paste of this cheese is fatty and fruity.
Made from pasteurised cow's milk.
Our frogs' legs terrine with parsley will be perfect for an aperitif or accompanied by a starter.
-10%
The Raclette melting and fruity flavor
For any order where you wish to put your raclette on a raclette grill, please stipulate this when ordering.
Specify if you wish to receive it cut in quarters or in halves.
Bigallet's "Tétras lyre" genepi is made from infusions and distillation of Artemisia mutellina genepi sprigs.
Alcohol content 40%.
Girolles du Jura in olive oil with some vegetables and aromatic herbs.
Ideal for the aperitif or to accompany a salad, a terrine.
This goat cheese with Espelette pepper will seduce you first of all by its color with its small Espelette dots and will finish convincing you by its aromas.
Flavoured goat cheese, made directly on the farm, with an authentic taste.
Cheese made from raw goat's milk.
Goat cheese with rosemary, melting and delicately scented.
Very tender and delicately flavoured goat's cheese, its paste remains melting.
The goat's cheese tomme can be eaten plain or with black cherry jam.
Flavoured goat cheese, made directly on the farm, with an authentic taste.
Cheese made from raw goat's milk.
Our goat log has a melting pastry and a crunchy crust, a frank taste of goat but still keeps a good acidic freshness in the heart.
We have composed this platter especially for all goat cheese lovers!
It is composed of a log of Sainte-Maure de Touraine, goat's parsley, goat's tomme, fresh goat's cheese with garlic and fine herbs and a dry goat's cheese.
Wooden tray offered containing about 800 gr of cheese
A dry goat's milk cheese made by the dairy l'étoile du Vercors in Saint-Juste de Claix.
Gorgonzola is a legendary Italian cheese with a creamy, veined texture.
Made from cow's milk.
The Original Gourmet Vinaigrette brings fantastic flavour to the simplest of seasonings as well as to the most elaborate of dishes.
Parmesan cheese, known in Italy as Parmigiano Reggiano, is a variety of Italian cheese with a grainy appearance known under the generic name of Grana,
It is a cow's milk cheese, pressed and cooked, matured for at least 12 months, with a fruity and typical taste. Unchanging for seven centuries, Parmigiano Reggiano was sung by Boccaccio in his Decameron.
Bigallet grenadine syrup expresses sweet notes of red fruits and vanilla.
With its bright colour, it is ideal for making extraordinary and tasty cocktails.
Certified free of colouring agents and preservatives and made in France.
Once you taste this craft beer IPA, made in a local and artisanal brewery near us, it is certain that you will not like the others!
We have composed this "Jura raclette" platter in order to make you discover the cheeses of a whole region, the blue of Gex AOP will seduce you by its character, as for the morbier AOP it will bring you the softness and the melting, and the raclette with raw milk will finish convincing you!
Approximately 200 gr of cheese per person.
A cheese platter designed to satisfy your desire for smoothness, creaminess and taste!
The strength of the Comté 18 months, the melting of the Gorgonzola Angelo, the delicacy of the Mont-D'Or à la coupe and the finesse of the tommette de brebis "les bergers du Larzac" will satisfy all your desires!
Wooden tray offered containing approximately 1kg of cheese.
The Chat-Box, a cheese box with no commitment and a selection of different products each month, carefully chosen by our Master Cheesemaker
The box of the month of the Cheese Dairy Le Chat-Bo with your slate tray offered, accompanied by 5 cheeses, for 1 kg of cheese in total.
This month :
Tomme de Montagne with raw milk
Abondance PDO
Walnut cheese
Mont-Salvat
Goat's cheese crottin
All cheeses will be vacuum packed for conservation and delivered by Chronofresh 24/48 H
The Chat-Box, a cheese box with no commitment and a selection of different products each month, carefully chosen by our Master Cheesemaker
The box of the month from the Fromagerie Le Chat-Bo comes with 4 cheeses, for a total of about 600 gr of cheese.
This month :
Tomme de Savoie IGP
Dry goat cheese
Morbier AOP
Cantal PDO
All cheeses will be vacuum-packed for conservation and delivered by Chronofresh 24/48 H
Le Chat-bo cheese factory has concocted fine and tasty cheese platters. An evening with friends, a family meal, Christmas and New Year's Day: for any occasion, order your cheese platter, it will be delivered to your home, or even to your company.
This tray is composed of Comté 12 months PDO, Morbier PDO, St Marcellin, Tomme de Savoie PGI, Bleu de Gex PDO, Brillat-Savarin plain and Brillat-Savarin truffled. and a fresh goat cheese and a crottin.
If you have a special occasion, please contact us, we can also make custom-made meals.
Number of people : 8/10 pers. (~approx. 1.200 kg of cheese)
Like its cousins, Soumaintrain and Epoisses, Langres has a strong taste with a creamy, melting paste.
It is a raw cow's milk cheese and cheese lovers can fill its bowl-shaped top with marc de Bourgogne!
Natural syrups without preservatives, with powerful flavors, with the taste of fruit, and all the subtlety of authentic recipes.
Amazing balance between acid and sweet notes, fresh and thirst-quenching. A unique taste.
Freshly squeezed lemon.
Bigallet has transcribed all the intensity and freshness of lemon in this traditional family liqueur.
The Macvin of the Jura is a subtle assembly of grape must and marc, aged more than 18 months in oak barrels.
Its aromas of apricot honey and spices will seduce you with melon, as well as with aperitif and dessert.
Degree: 17%.
The mixture of Gorgonzola and mascarpone gives an exceptional softness.
A perfect harmony between the strong taste of gorgonzola and the delicate taste of mascarpone.
Ideal for your end of meal or for your kitchen.
It will sublimate your pasta, risotto or polenta!
The Haut-Barry ewe's milk tomme is a cheese which, thanks to its long maturing period, will offer you powerful notes of flowers, cellar and dried fruits.
Meringues de la Gruyère have the particularity to be very light but also very fragile.sprinkle your meringues with double cream of Gruyère before tasting them.Dessert flagship in the canton of Fribourg in Switzerland, it will become yours!
The Bigallet kirsch mignonette is a brandy obtained by distillation of matured and fermented cherries.
Degree: 45%.
The mini cranberry snowdonia cheddar is light, creamy and slightly tart with a hint of sweetness.
The small red cranberries are a wonderful addition to a summer salad.
Small cheddar matured in port and brandy.
Small cheddar matured for 18 months; the red storm leicester will surprise you with its intense hazelnut flavour.
It is perfect on a platter or in a sandwich, but also wonderful when cooked with chicken or steak.
Taste our pate made in St Amour in the Jura with a selection of fresh French meat, marinated on the spot.
Our pie is made by a real pastry chef and French flour.
A know-how that will make the difference!
Shelf life: about 10 days
TO BE KEPT BETWEEN 0°C AND +4°C
Mini toasts ideal to accompany you as an aperitif or in a soup, velouté.
Our Quetsches extra jam is a home-made jam cooked in a stainless steel cauldron in the open air.
Nothing but good fruit, carefully selected, sugar and pectin if the fruit did not contain enough.
Made in the High Alps with 55% fruit, 45% sugar and a total sugar content of 55%.
The Mondeuse Cuvée Terroir 2021 releases spicy and red fruit aromas on the nose, with notes of liquorice and leather on the palate.
The powerful tannins have been softened by the ageing in barrels, and are a guarantee of conservation.
The tête de Moine cheese is a protected Swiss appellation designating a cheese made from raw, whole cow's milk.
Ideal for the aperitif, it will be of the most beautiful effect!
Tête de Moine is a Swiss designation protected by AOC for a cheese made from whole, raw cow's milk.
-10%
Mont d'Or is an essential cheese of the Jura.
It is a cow's milk cheese.
Mont d'Or is an essential cheese of the Jura.
It is made from raw cow's milk.
Morbier cheese matured for 120 days is a raw cow's milk cheese with a strong taste and character made in the Jura mountains, it is a local cheese.
Cheese made from raw cow's milk.
Morbier cheese is a raw cow's milk cheese, with a mild taste and at the same time with character made in the Jura mountains, it is a local cheese.
Cheese made from raw cow's milk.
On a platter, in a salad or even in raclette, impress your guests with this wheel of Morbier cheese!
A selection of first choice morels; picked up in the Jura in Poligny.
The Morteau sausage, also called the "Belle de Morteau", and in Morteau itself, "bonne saucisse", is a sausage smoked in the traditional way in tuyés in the region of Morteau in the Haut-Doubs in Franche-Comté.
Mothais-feuille is a goat cheese that is creamy and mild.
Made from raw goat's milk.
Tomme de Montagne is made in small quantities and is soft in the mouth.
Made from raw cow's milk.
Enjoy your real Nantua quenelles with Gex blue cheese, pan-fried with a green salad or rice.
4 quenelles of 90gr each, to be kept between +2°C+4°C. Shelf life 15 days.
Enjoy your real Nantua poultry dumplings with the real Nantua sauce with crayfish butter.the Nantua sauce and the dumplings are without preservatives and without coloring!
6 dumplings of 50gr each.to keep between +2C +4°C.Shelf life:15 days
The old mimolette is a French cheese, matured in the French Flanders region of Lille, made from pasteurized cow's milk, with an average weight of 3 kilos.
This organic whole milk egg custard is made with cane sugar and free range eggs and organic cocoa powder.
To keep at +4°C. Shelf life: 10 days
This organic whole milk flan is made with cane sugar and free range eggs, caramel.
To keep at +4°C. Shelf life: 10 days.
This organic whole egg custard is made with cane sugar and free range eggs, as well as natural flavors, like vanilla here.
To be kept at +4°C. Shelf life 10 days.
A magnificent organic pumpkin velouté made in Poligny in the Jura. (75 cl)
A magnificent organic pumpkin velouté made in Poligny in the Jura. (75 cl)
To accompany your velouté, small natural croutons (150 gr)
This egg custard with organic whole milk is made with cane sugar and free range eggs, natural vanilla flavor, rum raisins, natural organic bourbon vanilla bean.
To keep at +4°C. D L C :10 days
This organic whole egg custard is made with cane sugar and free range eggs, as well as natural flavours, such as vanilla and caramel.
To be kept at +4°C. Shelf life 10 days.
The P'tit Basque is a pure ewe's milk cheese which offers a great finesse of taste and a delicate character.
Under its rind lies a supple paste with balanced, sweet and fruity flavors.
Parmigiano reggiano cheese 24 months, also known as Parmesan, is a traditional Italian cheese made from Reggiana cow's milk, pressed and cooked, produced in a limited area.
It is made from raw cow's milk.
The persillé d'Albertville is a farmhouse cheese made with raw cow's milk.
Creamy and fragrant; a unique blue cheese by its taste!
Bigallet passion fruit syrup has sweet, exotic and fleshy notes and a slightly acidic finish.
Certified without coloring, nor conservative and of French manufacture.
Pecorino Romano can be eaten as is, but it is also ideal for enhancing a pasta, pizza or salad recipe.
This soft cheese with a bloomy rind is produced in the heart of the Pilat regional nature park. It is made in the same way as the Pavé, which makes it even more melting.
Made from pasteurised cow's milk.
Organic Rosé with intense notes of red fruits, white peaches underlined by some citrus notes
This Imperial craft beer is an IPA with a lot more aroma.
Plain yogurt made from whole pasteurized cow's milk with only 6.4% fat, made at the artisanal dairy of La Côtière in the Ain department.
To be kept at +6°C maximum.
-20%
Made from milk from the Jura mountain pastures, without any additives or coloring agents, with a nutty taste.
Cheese made from raw cow's milk.
- about 1.2 Kg
First choice dried ceps picked up in Poligny in the Jura.
Fruit specialist, Mr. Gourd Pascal Bernard grows all these fruits in the department of Rhone. He produces mainly pure fruit juice, guaranteed without adding sugar and without preservatives, but also compotes.
Genuine sausage made from selected pork to guarantee a local product, processed on the farm.
Piece of 300gr to 400gr.
The Marotte is a small tomme with a strong taste, matured in a natural cellar.
It is a cheese made from thermised milk.
Enjoy your real Nantua Comté quenelles 24 months, pan-fried with a green salad or rice.
4 quenelles of 90gr each, to be kept between +2°C+4°C. Shelf life 15 days.
Enjoy your real Nantua pike dumplings with the real Nantua sauce with crayfish butter.the Nantua sauce and dumplings are without preservatives and without coloring!
4 dumplings of 90gr each.to be kept between +2°C +4°C.Shelf life:15 days
Enjoy your real Nantua pike dumplings with the real Nantua sauce with crayfish butter.the Nantua sauce and the dumplings are without preservatives and without coloring!
Enjoy your real Nantua pike dumplings with the real Nantua sauce with crayfish butter.the Nantua sauce and the dumplings are without preservatives and without coloring!
Delicious artisanal quince paste to be enjoyed alone or with a piece of cheese; ideal with sheep cheese.
Transport réfrigéré entre 0 et 4° degrés
Emballage recyclable !
Frais de port offerts à partir de 60€
