Behind her well-stocked counter, Bérénice Granger makes no secret of her pride. For the past 17 years, she has represented "Les Caves de Gilly" at the market in Paris. Tignes. Its speciality? Traditional cheeses and charcuterie, 80 % of which is locally produced. "The Tignes market has been running very well for a long time, and it's a pleasure to come back every season.
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Originally from Haute-Savoie, now based in Albertville, Bérénice goes upstairs every Thursday and Sunday to meet her loyal customers. Her stall gives pride of place to Beaufort cheeses, the real star of the sales: "That's 80 % of our sales". she stresses.
There are also ewe's and goat's tommes, Gruyère and Comté cheeses, and a few curiosities such as the tomme fleur from Saint-Hélène-du-Lac.
For charcuterie, the approach remains the same: only Savoyard products, from mountain sausages to hams and dried specialities. "We are fortunate to work with some very good producers, both for cheese and charcuterie". she explains.
Regulars and lots of tourists
Although 80 % of its customers are tourists, a good proportion return each year. "We have loyal customers who plan their holidays and come and see us, summer and winter alike.. Summer also attracts more locals, particularly at the beginning and end of the season.
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As well as cheeses and charcuterie, the stall has a small grocery and wine corner to accompany the mountain produce. "In winter, we do a lot of raclette and fondue, but in summer it's more about tasting and fresh cheeses". smiles Bérénice.
The stand is open Thursdays and Sundays from 9.30am to 7.30pm in high season, as well as at the Frontenex cheese dairy, which is open all year round. The average basket varies from €20 for a small selection to €150 for a large cheese board. "Some people fill up for the week!
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