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Jean-Michel Sanles is a specialist who knows how to choose quality cheeses. Goat, sheep, cow: all milks are represented here - raw or pasteurized. Several cellars at different temperatures and hygrometry make it possible to mature mountain cheeses. The team in place is very friendly and perfectly effective when it comes to advising. Great chefs have made this establishment one of their regular suppliers, especially for cheeses that are out of the ordinary, such as Termignon blue. Among the must, the Ventadour truffle, an ashen ball with a fine rind covered with light moulds of unequalled flavours.
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