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Artisans use the local breed of pork called ‘Le Franc-Comtois’.
To make the region’s traditional slow-smoked and cured meats, the pigs are raised in the region and fed a natural diet. The meat is slowly smoked in huge 25m tall chimneys called ‘tuyés’, using local pine wood. It is this traditional process which grant our charcuterie its unique flavours.

It is amazing what happy cows can do!
The famous regional ‘Montbéliardes” cows provide the milk used to make all of our hard and soft cheeses. Cows are fed on fresh grass and roam free, enjoying at least 1 hectare each of pasture in the summer. Their milk is used to make rich, creamy cheeses, which develop beautiful complex characters when ageing.

We are also a food hall that aims to share what we find good from around the world