(51) At work and busy before Christmas.
I have been back from holidays, I should say then that I do not like to be working for my birthday and arrange to be away for a week or...
top of page
Cheese Notes, C'est Fromage
Passionate about Cheese, specialist and passionné
Member of Guilde Internationale des Fromagers Saint-Uguzon.
All pictures ©Christohe Demeyer, except logos and specified.
Home: Welcome
A long lasting love
I am French and live in South London since 1991. I started my professional life in catering in one of the best restaurant of the world in 1983 and I moved to cheese business in 2012. I have always been interested in cheese up to the point that I was teaching my colleagues and had developed a training specific to the restaurant and then to the diverse cheeses served.
I find cheese fascinating and am in favour of raw milk and matured products with flavours.
Home: About
Search
Home: Blog2
Home: Subscribe
Christophe Demeyer
Thanks for your interest in Cheese Notes, C'est Fromage @ cheesefromage.com. For more information, feel free to get in touch and I will get back to you soon!
London
Home: Contact
Personal History
summary and shortcuts
Home: CV
1965
October
I was born in Roanne, in the middle of France, therefore I am French and republican by belief with a strong Christian foundation, both because of birth and education.
1970's
Early years
My first discovery of cheese was with my mother when shopping at the local market. I still remember the moustachied man in his van (L'Auvergnat on the side) who always had the best cheeses and a kind word. Of course I was more fond of the soft cheese preparation that my mother prepared for me for school break. La Vache Qui Rit (Laughing Cow) was always good and there were a few others to bring diversity of taste and flavours. The other cheese that I remember vividly was the Camembert de Normandie kept on its box on top of the refrigerator. I was sternly told not to touch, for father only, too strong.
1973
Summer
First major trauma and family problem caused by the death of my father, preceded by the birth of my brother. I was sent to holiday camp for the month of August and would be sent to boarding schools thereafter by recommendation of an uncle. It is only recently that I feel like saying no thank you, too late anyway.
... 1981 - 1983
Professional education
after finishing regular school, I had decided to go for catering school and I applied to St Chamond and Dardilly, near Lyon. I started in 1981 at Lycée hotelier Rabelais, near Lyon, where I learnt about my newly chosen trade. I benefited from excellent teachers, even though the system favours children of the established trade. The only thing missing on the curriculum was un understanding of cheese and a better wine education, especially practical.
1983 - 1988
Hotel Restaurant Troisgros
I had the chance to be accepted for a short term position replacement for the Hotel. Mrs Olympe Troisgrois was happy with my work and at the end of the month I was asked to join the Restaurant team, and I gladly accepted, of course. I stayed quite a few years in this marvellous place opposite the train station, it was famous for this location. The last year I was honorary Chef Commis, there was no official position of this denomination, but I had a few extra responsibilities with training of new commis one of them. I really enjoyed my time and teammates, the restaurant was considered one of the best in the world at the time with discerning customers.
04/1986 - 03/1987
Military service
I had nothing for, and nothing against, doing my National military service. I ended up for a year in Lyon, at the mess of the regional HQ, where I was section chef. Being Section Chef of the Ordinaire, I was ordering other soldiers, below adjutant, part of the section as in the French army function pride over grade. At least I saw many movies this year and learnt a bit about administrative duties. And then I was asked, when visiting, to help over during my free week-ends at the restaurant of my hometown. I was happy for trust shown in me.
1989 and 1990
Hotel Rotisserie du Lac, Coppet, Switzerland
For my first foreign foray, I went to Switzerland, near Geneva in a little village near the Lake called Coppet. I had a better status than before, Chef de Rang, which was confirmed after the first month. This entailed a few more responsibilities and I learnt a lot about exactitude of service and carving in this beautiful Relais et Chateaux near the lake.
02/1991 - 08/1998
Auberge de Provence, London, England
I arrived in London on a Friday (22/02/91) and by the end of the day I already had met 3 people that I knew before. I started as Demi Chef de Rang, due to my very limited English, at the French restaurant of the St James Court Hotel. The Auberge de Provence was run in conjunction with a 3* restaurant of the south of France (Baumanière, Les Baux de Provence) and it was located near Buckingham Palace, the Home Office, New Scotland Yard, not far from the House of Commons and many other government buildings. We had many ministers, high level journalists and diplomats, MPs, and people celebrating new honours received at the Palace. After 5 months I was promoted to full Chef de Rang and was in charge of the cheese selection.
I was offered the position of Assistant Manager at the coffee shop of the hotel (Café Méditerranée) on August 1998. I had no manager and was reporting directly to the F&B Manager for the first 9 months. My brief was to improve the level and quality of service and managed to build a team during this time.
On August 1995 I went back to the Auberge de Provence as Assistant Manager, and stayed until August 1998; after France had just won its first World Cup.
09/1998 - 03/1999
Aubergine** / Les Saveurs*, London
I tried a few places, for a few months at a time, and was looking for my next good place to work. Aubergine was complicated after Gordon Ramsey had just left and William Drabble arrived. Les Saveurs, of Jean-Christophe Novelli, was sleepy and did not suit me at all for this reason. However, I went to his other restaurants and kept busy.
04/1999 - 05/2002
Mirabelle *, London, England
This restaurant had a long history, you can see it in diverse films of the 1950's, and was run in conjunction with Marco Pierre White at the time, actually until it closed due to building demolition. I was Head Waiter and became Assistant Manager within a year at this iconic location. The place was very busy with 2 exceptional private rooms and a lovely bar. The buzz combined with the quality of service was the attraction, unfortunately there was nothing about cheese.
02/2003 - 02/2012
The Greenhouse **, London, England
I had a few months to wait before my next full time job. During this time I worked on cheese description for the owner, without pay and only promise of a position, until I was asked to work at his house for special functions. This was a privilege, and a discovery.
I started on 16/02 and my official position title was Junior Assistant Manager! The good thing about the place the first year was the ambition and the promise of great things to come. I was in charge of the cheese selection with the purview to expend its quality, presentation, and service. In 2006 I was given the title of MARC Group Cheese Specialist.
An extensive refurbishment happened in January 2004, and I was put in charge of cheese training during the first 2 weeks of February while the new team explored the new concept of the restaurant; a new Head Chef arrived at that time as well. after a soft opening we were ready and life was good with a better cheese trolley and selection. The fourth new Head Chef had just arrived when I left.
I stayed 9 years at this restaurant, mainly due to the level of service and the quality of the cheese service that I brought. I started cheese trainings and wrote a 200 pages booklet, a training manual if you want, as reference for the staff. This was a very interesting time and I had good contact with Mr Bernard Antony, exceptional French cheesemonger of South Alsace.
03/2012 - now
Fromagerie Beillevaire UK Ltd, London, England
I got the job at the shop after an interview with Mr Pascal Beillevaire and his son Fabrice, who had started the English venture, because of recommendation from Mr Bernard Antony. I became the new Shop Manager, with a new team and Fabrice.
At the end of the year I was doing some deliveries to restaurants and hotels, I was suited to this as I knew quite a few Chefs and was able to drive comfortably in London. The job was changing and after 2 years we concentrated on distribution to a few shops and many restaurants and hotels. The hours were still variable and long with the same requisite level of hygiene. However, I had very much enjoyed the special occasions at the shop, like evening with producers or raclette nights, this was fun.
At present we are based in South London and an almost new team will be in place by 2022.
References
Cheeses
Cheeses, Blog number
Abondance, 41
A Fuega'l Pitu, 9
Anevato, 2
Appenzeller, 17
Beaufort, 30
Beacon Fell Traditional Lancashire, 7
Beaufort, 30
Berthoud, 41
Bonchester, 22
Boulette d'Avesnes, 11, 12
Boulette de Nivelles, 12
Brie, 3, 13
Bryndza podhalanska, 36
Camembert, 12
Cantal, 4
Cashel Blue, 24
Cheddar, 13, 22
Comté, 3, 13
Crozier Blue, 24
Croziflette, 41
Dauphin, 12
Ennstaler Steirerkas, 5
Fiore Sardo, 43
Fourme d'Ambert, 41
Gaperon, 12
Gruyère, 13
Halloumi, 29
Hellim, 29
Idiazabal, 13
Lavors, 15
Maroilles / Marolles, 11, 12
Mignon, 11
Morbier, 21
Morbiflette, 41
Oscypek, 32
Ossau-Iraty, 13
Parmigiano Reggiano, 13
Pecorino, 13
Quart, 11
Queijo de Azeitao, 13
Raclette, 19, 41
Raclette du Valais (SWITZ), 19
Raclette Label Rouge, 19
Raclette de Savoie, 19
Reblochon, 4
Redykolka, 34
Roquefort, 13
Salers, 4
Ser Korycinski Swojki, 33
Serra de Estrela, 13
Sorbais, 11
Stichelton, 22
St Nectaire, 4
Stilton, 13, 22
Tartiflette, 41
Teviotdale, 22
Tomme aux genes de marc, 44
Vacherin du Haut-Doubs or Mont d'Or, 41
West Country Farmhouse Cheddar, 22
Wielkopolski ser Smazony, 37
Subjects of Interest
Subjects of interest, Blog number
Brexit, 23, 40
Cheesemongers, 8
Christmas, 44
Diversity of cheese production, 12, 13, 39
Earth population, 40, 42
Education, 39, 40, 42
Favourite cheese, 3, 4
Flavour, 25, 28, 31, 35, 39
January blues, 23
Look, aspect, 6
Modern Milk, 38
News of fortnight, 38, 39, 40, 41, 42
Pollution, 40, 42
Raw milk, 1, 6
Taste, 3, 6, 25, 31, 35, 39
Traditional cheese, 8, 10, 42
Training, 14, 16, 20
People Places Organisations Events
People Places Organisations Events, Blog number
Asturias, 9
Austria, 5
Auvergne, 4, 15
Bad Boys 2, 11
Beillevaire, 8
Bob Farrand, 12, 14
Boris Johnson, 23
Coca Cola, 44
Cracker, 8
England, 7
Environment, 10, 13
European Union, 10
Fish (a), 11
Fondue, 8
France, 10
Great British cheese festival, 14
Greece, 2
Guild of Fine Food, 14
Guilde Internationale des Fromagers Saint-Uguzon, 14
Harry Dunn, 44
James Stewart, 8
John Ford, 8
John Wayne, 8
Lancashire, 7
Laughing Cow / La Vache qui rit, 39
Le Salon du Fromage et des Produits Laitiers, 14
Lee Marvin, 8
Lille, 10
Louis XIV, 4, 11
Mons / L'Auvergnat, 39
Moulin Rouge, 14
NHS, 44
Peru, 12
Portugal, 12, 15
Premiership, 8
Preston, 7
Raclette, 8
Singing in the rain, 14
Spain, 9
Sustainability, 8
Switzerland, 17
The Auberge de Provence, 12
The Beatles, 10
The Greenhouse, 6, 14, 16
Troisgros, Restaurant Troisgros, 15
Trump (a blimp), 40
V for Vendetta, 39
Vera Miles, 8
Woody Strode, 8
Home: List
bottom of page