Périgueux truffle sauce, MASSE

This raclette has the particularity of being placed in a smokehouse to give it this delicate smoky flavor. The ideal is to eat the crust to feel all the aromas.

During the hottest days of summer, fine crystals form on the surface of the water in the salt marshes. This is known as Fleur de sel. Fleur de sel is still harvested by hand, according to age-old methods and dried in the sun with no additional treatment.

Petit Gaugry is perfect for a one-person snack. This cow cheese has a tonic orange rind reveals a creamy/gooey texture with a floral scent followed by a fruity, milky, and slightly salty taste.

Gruyère d'Alpage is made from the milk of cows fed only on grass. It is also called "Fribourg". The milk does not undergo any heat treatment before being made into cheese, which gives it its specific Swiss taste.