I choose all of my wines for their quality and alignment with my wine philosophy.
I get my wines directly from the vineyards, and only work with small, artisan winemakers.
My winemakers are committed to sustainability and the environment.
My cellar is dynamic and always changing!
Cheeses come from Fromagerie Galland.
Monsieur Galland is well known in the neighborhood as having the best cheese around.
I only serve local French cheeses of the highest deliciousness.
I only serve you the best, and am proud to work with Charcuterie Sibilia.
Widely acknowledged as the best charcuteur in Lyon, Maison Sibilia has been at the heart of Lyon's soul and kitchens since 1922.
I get fresh bread from local artisan bakeries every morning.
My favorite bakeries include Partisan, Ô Fournil des Artistes, and Maison Jolivet.
I choose slow fermented, sourdough breads because they taste better and they're better for us.