The Mons Selection: A Critical Tasting
Highlighting our partnership with Mons (MOF). A study on the Comté 24 mois, Langres, and the art of the perfect plateau.
The Geometry of Taste
At Le Restaurant, the transition from the main course to the dessert is marked by a specific architectural pause: the cheese selection. For the 2025/26 winter season, we have deepened our collaboration with Maison Mons, led by Hervé Mons, Meilleur Ouvrier de France (MOF).
To us, a cheese board is not just an offering; it is a curated collection of fermented art.
The Archive of the Cellar
The Mons family are not just affineurs; they are archivists of flavor. They understand that cheese is a living medium that requires precise conditions—much like the humidity and light control required for the canvases in our studio.
Our current selection represents a spectrum of French terroir:
Comté 24 Mois: A structural masterpiece of alpine milk, aged to reveal crystalline pockets of salt and nuttiness.
Langres: A powerful, washed-rind presence from Champagne, known for its distinct “fontaine” (the hollow top).
Fourme d’Ambert: One of France’s oldest blues, providing a creamy, architectural balance to the board.
The Local Connection
While Maison Mons brings national expertise, the ritual is anchored in our local soil. We pair these selections with artisanal honeys from Vence and walnuts gathered from the valley below the estate.
This partnership reflects the Toile Blanche commitment to the community. By supporting MOF artisans, we ensure that the “technical residues” of traditional French gastronomy are preserved within the walls of the “Declared Artwork.”
The Final Arrangement
The plateau is served at room temperature, ensuring the textures are at their most expressive. It is a moment of pure materiality—a reminder that the finest things are often those that have been allowed to age under the watchful eye of a master.
In the quiet of a winter evening, there is no better way to document the taste of the land.
Le Restaurant, Saint-Paul de Vence.