Flavien Paget - communal artist

20/05/2023

Flammekueche Requesón.
Particularly proud of this new flam’ I propose this week!
Made with requesón (sort of ewes cottage cheese) from Burgui (), spinach, onions, honey and grilled hazelnuts. 😋

18/01/2023

Updated.

28/10/2022

Parmigiano Reggiano DOP.
Very nice visit and tasting at the cheese factory last week.

28/09/2022

Entretien dans la R***e de Paris.

By: LRdP Posted on 25 septembre 202228 septembre 2022 (43) Entretien avec Flavien PAGET – R***e de Paris : Que veut dire artiste communal ? Peux-tu détailler comment tu en es arrivé là ?Flavien Paget : Artiste communal est un terme que j’ai inventé pour pouvoir définir ma pratique atypique....

14/09/2020

Iraty... the beauty.
I’m lucky to live really close to the Iraty region since last year. From Burgui (in Spanish Navarra), we just need to pass the border at the col of La Pierre Saint-Martin or Larrau to get into the appellation area of Ossau Iraty. This cheese is a wonderful sheep cheese, less strong than the Roncal they’re making on the Spanish side. It always surprised me by its creaminess, in taste and texture.
In summer, the herds of sheep are in the estives (in the mountains with the shepherds) and the cheese produced gets another appellation for its originality and summer taste! We tried the first ones of 2020 just now (made in May). Still a bit young though.
My favourite that time was a cheese from February (7 months old). Made at the ETXEPAREBORDA farm by the Unhassobiscay family. I found I it what I prefer in the Ossau Iraty: a perfect balance between sheep strength and acidity and beautiful creamy taste.
I used it melted to make a Basque burger for the pintxos of the bar in Burgui, with Jamon, tomatoes, olive and garlic oil... it had been really appreciated!

14/06/2020

Cheese art.
Queso Larra - Roncal DOP.

26/05/2020

Cherry jam with Jura 10 and vanilla.
It’s not easy these days for me because I can’t really get the cheeses I’d like. But to wait, I’m preparing some other good things to pair with cheeses! Today, I made a cherry jam, with whisky from Jura and vanilla. It tastes really lovely and I can’t wait to try it with a powerful blue cheese...

16/04/2020

Violettes.
I made some violets syrup today. I definitely want to try this delicate, sweet and floral flavour with a fresh goat cheese as soon I could get one!
Very good as well in requeson, yogurt or in beer or white wine to make a kir violette!
Can be used to decorate cakes as well as it has an unbelievable purple color.
💜🎆🕺🏻

12/04/2020

Wild garlic / Ail des ours pesto with queso Roncal - Larra.

25/03/2020

Homemade bread with raisins.
The perfect match with an after dinner cheeseboard!
If you want to try baking, tell me, I’ll send you my recipe...