CANCOILLOTTE PIGUET
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With caviar flower, smoked, with truffle, with kirch of Fougerolles, Eurocks... We are talking about cancoillottes here! Fabrice Piguet has always had the fiber of the transmission of know-how, and the love of Franche-Comté thanks to his apprenticeship in the family restaurant honored for 18 years with the Macaron Michelin. In 2018, he sublimates this cheese so atypical that is the artisanal cancoillotte and, recently, he turns his attention to the flower of salt. Extracted in Salins, he blends it with plants (herbs, plants or fruits) to make a real gastronomic product.
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