Our story

In 2008, we left everything behind for cheese: no safety net, no experience, just a love of goat's cheese.

2008

Our start at the Marché des Capucins, the “belly of Bordeaux”

Since then, we have come to know most of our customers by their first name.

2015

Finalist in the Meilleur Ouvrier de France competition

Six mornings a week

Tuesday to Sunday, in the central aisle of the Marché des Capucins.

Goat's cheeses and tommes on the counter, with macarons in the foreground

Quality first, from day one

We choose our cheeses one by one, farmhouse or artisan first and foremost, to delight your palate.

Cheese is a unique product. It has a story, tied to the land where it was born; it has a season and a moment. It is a living product that changes with the seasons and with the hands that make and ripen it. It needs protecting and looking after, so that it is always at its best, in texture as in flavour.

Its flavour is forged on the rind, and it is human hands that bring it to life: each rind is rubbed, dry or with brine, and each cheese is turned, one by one, at a steady rhythm, so that the flora can develop at its own pace.

For your meals and celebrations

We also make platters to order, pre-cut or in whole pieces, with cheeses at their peak on the day.

Discover our platters

Our partners

Most of our cheeses and dairy products are sourced from our producers, some directly and some through intermediaries. Among others, we work with François Bourgon of the Xavier cheese shop in Toulouse — a Meilleur Ouvrier de France affineur.

For our dairy counter, we work with the Ferme de Tartifume (raw milk, crème fraîche and raw-milk butter) and Bastidarra, an artisan dairy based in Bardos, in the Basque Country.

Selles-sur-Cher, ash-coated AOP goat's cheeses, stacked on the stall's paper — **Selles-sur-Cher.** A small ash-coated goat's tomme from the Loir-et-Cher, AOP. The cheese of our childhood, and the one where it all began.

Meilleur Ouvrier de France, cheesemonger category

“You should go for it.” It was my supplier at the time who pushed me to enter.

Rodolphe Le Meunier — Meilleur Ouvrier de France cheesemonger and International Best Cheesemonger 2007 — suggested I enter the competition, and helped me prepare for it.

I was one of the 10 candidates selected out of 30: something I am proud of, after so much work and so many sacrifices.

The MOF competition is the highest recognition for skilled crafts in France. And even though I did not win the title, it pushed me to raise my game and surpass myself: it was the best favour anyone could have done me.

June 2013
Entering the competition
Twenty months of preparation begin.
April 2014
1st qualifying round
A written test on cheesemaking, history and AOP cheeses, followed by a blind tasting.
October 2014 — Rungis
2nd qualifying round
A display of 30 cheeses, an oral sales test and a cheese creation.
November 2014
Selected for the final
The verdict is in: next stop, Paris.
23 and 24 February 2015 — Paris
The grand final
Six tests in 6 hours and 35 minutes and a showpiece on the theme “Back to the Future”.