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The cheeses of Chez Pépé Nicolas
The summer grazing season has just come to an end at Chez Pépé Nicolas. For Valentin Suchet, the summer spent at an altitude of nearly 2,000 metres now gives way to preparations for the winter season at Le Montagnard.
Manager of the restaurant in Saint-Martin-de-Belleville, Valentin is also a farm manager during the summer season. He looks after the herd and participates in the daily life of the farm, as well as in the production of our cheeses, directly at the mountain pasture using milk from our own herd.
From the pasture to the plate
The work carried out during the summer grazing season naturally continues at Le Montagnard.
This winter, several of the cheeses made at Chez Pépé Nicolas will be featured on the restaurant’s plates. It is a tangible way to bridge the gap between the farm and the kitchen, and to showcase our own produce throughout the year.
On one side, the mountain pasture and its summer rhythm. On the other, Le Montagnard and the winter season. Between the two, the same common thread: products that we raise, craft, and cook in the heart of the Belleville Valley.
From the pasture to the restaurant, the taste of our mountains is found on the plate.
