We visited Fromagerie Janier in Lyon, with whom we have been working together from the very beginning. Once a week, a large pallet of French raw milk cheese arrives at our place, having been stored and aged in the Janiers’ cheese cellars to ensure it meets the highest quality standards. This process is known as affinage. We wanted to see what goes on behind the scenes…
Jean-Yves Bordier is THE French butter pope, and his butter creations are famous and popular worldwide! Reiner Veit interviewed the master. Here is a short account of it all.
On her journey through France, Anaïs stops at several of our suppliers. This time she visits Huilerie Leblanc in the Massif Central, from whom we source various oils and mustard.
On her journey through France, Anaïs visits some of our suppliers. This time she visits the family-run Charcuterie Mayté in the Pyrenees, where we sample various salamis and, of course, the delicious Basque ham. She also, of course, tries a typical regional specialty – Piment d'Espelette, the only European chili variety!
