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The gallery

The gallery of La Cave du Fromager

Vaulted brick dining room at La Cave du Fromager, table set with roses under the stone arch

Under the vaults

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The stone vaults at 29 rue Benoît Bunico, the boards, the little pans, the bread coming out of the oven. Every photo here was taken in the house.

Board of aged cheeses and thinly sliced charcuterie with a basket of homemade bread, in front of the wine shelves — The house board

Vaulted brick room, round table set in the middle of the bottle racks — The wine cellar, under the vault

Cheese fondue stretching from the fork above the copper pot, stone wall and bottle rack behind — The fondue, stretching

Table set for two under a stone arch, the menu card standing on it — The table for two, under the arch

Board of aged cheeses, basket of homemade bread and a glass of white wine in front of the cellar shelves — Aged cheeses and homemade bread

Vaulted dining room at La Cave du Fromager, tables set in front of the wine racks — The room and its racks

Small pans of melted Morbier on the table grill, bowl of potatoes in the foreground — The Morbier pans

Brick vault of the cellar, round table set and natural wine bottles behind — The brick vault

Tartiflette browned in its earthenware dish, glass and bottle of white wine from the Jura — The tartiflette

Small round table and two wine glasses in front of the cellar bottle racks — The small table in the cellar

Camembert baked in its box with hazelnuts and caramelised apples, salad and potatoes — The baked Camembert

Vaulted room and spirits shelf at La Cave du Fromager — The spirits shelf

Charcuterie sliced to order on a wooden board, terrine, gherkins, pickled onions and butter — Charcuterie sliced to order

Bunch of flowers, wine glasses and a candle on a wooden table in the room — The bunch of flowers on the table

Cast iron fondue pot and a basket of homemade bread cut into cubes — The pot and the homemade bread

Digestifs shelf under the stone arch, green and yellow Chartreuse — The digestifs shelf

Slate of charcuterie sliced to order and Morbier, carried through the room in front of the wine racks — The slate carried through the room

Wine cases stacked in the vaulted room, tables set — The wine cases

Board of aged cheeses and charcuterie, glass of red wine and basket of bread, on a wooden table — The board and the glass of red

Long table set with rows of wine glasses in front of the cellar shelves — The long table

Caramelised foie gras from Gers, toasted bread, pickled onion and salad — The foie gras from Gers

A table mid-service seen from above: fondue pot, potatoes, charcuterie board and wine glasses — A table mid-service

Cheese baked in parchment, roasted potatoes and salad from the hills of Nice on a black plate — Cheese baked in parchment

Homemade baguettes standing in their baskets, under the hanging glasses — The homemade bread

Slices of Morbier, charcuterie and gherkins served with the raclette — Morbier and charcuterie

Whole wheel of Parmesan on the cellar counter — The wheel of Parmesan

Fondue being prepared with its porcini mushroom extra — The porcini extra

Hot Mont d'Or in its wooden box, bowl of potatoes and charcuterie — Mont d'Or, in season

Back from the market: tomatoes, courgettes, basil, carrots, peppers and strawberries — Back from the market

Crate of market vegetables: tomatoes, peppers, parsnips, onions and shallots — The morning crates

Bouquet garni, romanesco cabbage, onions and lemons back from the market — The bouquet garni

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Good to know

Before you push the door

Evening service only, 7pm to 10:30pm, every day except Thursday. Fondue and raclette are served for a minimum of two people.

Payment at the restaurant is in cash or by cheque. Online booking asks for a card hold of €40 per guest as a guarantee: it is not a payment.

Every dish and every price →

A table under the vaults? Service runs from 7pm to 10:30pm, closed on Thursdays. Fondue and raclette are served for a minimum of two people.

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