Skip to content 
Cheeses from Chez Pépé Nicolas
The summer season has just come to an end at Chez Pépé Nicolas. For Valentin Suchet, the summer spent at an altitude of nearly 2,000 meters has now given way to preparations for the winter season at Le Montagnard.
Restaurant Manager at Saint-Martin-de-Belleville, Valentin also serves as the farm manager during the summer season. He looks after the herd and helps with day-to-day farm operations, as well as with the production of our cheeses, made right at the mountain pasture from the milk of our herd.
From the Alpine Pasture to the dish
This 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 available at the restaurant dishes. A practical 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, a common thread: products that we raise, produce, and prepare in the heart of the vallée des Belleville.
From the mountain pasture to the restaurant, the flavors of our mountains find their way onto your plate.
