Sentier " la Vallée sauvage de Chorsin "

A traditional house typical of the Forez area, with explainations about the manufacturing of the local cheese called "Fourme de Montbrison". There are many permanent and temporary exhibitions on an area of 800m².

Here you will find a very friendly atmosphere and many different specialities, such as Forez salad, Forez patia (baked potatoes in cream), Montbrison cheese soufflé ... and a large choice of homemade desserts.In Sauvain, the Sauvagnard welcomes you into a very friendly setting. With prior booking, you'll discover many specialities such as ham cooked on the bone, guinea-fowl with cabbage, Forez Patia, fourme soufflé, calf's head with vinaigrette, frogs provençal and a large choice of homemade desserts.

With know-how handed down from generation to generation, Hervé Mons, Meilleur Ouvrier de France, and his team offer you artisanal cheeses, including the emblematic Fourme de Montbrison PDO.