Cheese dairy
A pleasant aroma greets you as soon as you enter the store. Patrick Carnevilliers, a former caviste and a man of taste, is finishing the maturing process in his cellar. Saint-nectaire, chèvre-brebis, ossau-iraty and abondance fermier have the broad flavors of well-worked raw-milk cheeses from rigorous production. Recommended in the store, the wines are a plus, for the perfect accompaniment.
