This weekend our shops are celebrating France's national holiday with French specials on our menus and in the shop. From cheese to pastries, to a recipe for Salade Lyonnaise, we're delighting in French classics.

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The story of LA FROMAGERIE begins with a wheel of BEAUFORT CHALET D'ALPAGE; 27 years later and with over 100 French cheeses in our library, France is still an excellent place to start exploring cheese. In France, more so than possibly anywhere else, the variety of terroir - that magical combination of local terrain, altitude, soil and climate - accounts for the great diversity of the cheese. Some French cheeses are only sold locally, and many have their own distinctive characteristics; for instance, some are wrapped in leaves, while others are thickly coated in herbs, or washed in brine or alcohol. The names of many cheeses tie them to and can indicate the village or particular hill or mountain where they are made. From the caves of Combalou to the Mountains of Savoie, learn about the connection between place and product as you explore our selection of cheese from this fantastic country.

Click the links below to learn more about our French cheese selection.



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Salade Lyonnaise

Salade Lyonnaise is a French classic - in Lyon, from where it originates, it is typically found on the menus of tiny eateries called bouchons, which specialise in comfort foods. The combination of the bitter greens with the crunch from breadcrumbs, the flavour & texture of the crisp lardons and the creamy richness of the poached egg make this a balanced salad that really demonstrates the deliciousness of simple food done well.

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Makes 2 servings



4 cups mixed bitter greens, such as frisée, radicchio & escarole
50 grams smoked pancetta, cut into lardons
2 large eggs
1 medium shallot, finely minced
1 tablespoon white wine vinegar
1/2 teaspoon Dijon mustard
Salt and pepper, to taste



Place a small skillet over medium-low heat and cook the pancetta lardons, stirring occasionally, until golden brown and crisp. Transfer the lardons to a paper towel to drain and cool. Keep the pan and the rendered fat.

To poach the eggs, fill a saucepan with 4 inches of water and bring to a gentle simmer. Break each egg into small bowl. With a slotted spoon, stir simmering water to create a whirlpool, then slide the first egg into the eye of the swirl. Cook for 2 to 3 minutes and then remove with a slotted spoon. Repeat with the second egg.

Reheat the skillet with the rendered bacon fat over medium heat. Add the shallots and cook, stirring, for 30 seconds. Add the red wine vinegar and mustard and swirl to combine. Add the bacon pieces and swirl. Immediately pour the hot dressing over the greens and toss. Season with salt and pepper, to taste.

Divide the salad between two bowls and top each with a poached egg. Season the eggs with additional salt and pepper, if desired. Serve immediately.


let them eat cake

'Qu'ils mangent de la brioche' - the phrase attributed to Marie Antoinette - is traditionally translated as 'Let them eat cake,' though we do have plenty of brioche as well. In addition to our usual French breads & pastries, our pastry chef will be making French specials for our shops in the lead up to Bastille Day.
Expect light-as-air eclairs with a rich cream filling, meringues, and chouquette, to name a few.

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No Bastille Day celebration is complete without a bottle (or two) of French wine - see below for a few of our recommended pairings, or browse or full selection of wines available online. We only offer a limited selection of our wines available through our web site - for our full selection, please visit your closest shop.

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