Champagne + Fromage

our staff will explain how to combine meat, cheese and champagne in the best way!ūüėčūü•ā

what else do you need ? ūüėć Avalaible in all our shop

cheese and meat board and champagne...a good match in every situation! ūüėć

How can you say no to our specialities...ūüßÄūü•ā

Blue cheese served with jam... bon app√©tit!ūüėčūüßÄ

You wish to improve your cheese skill?
There is no better way than to come to our restaurant and order a cheese boardūüßÄūüėč Our team will explain everything about each cheeses ūüėć

tea time? do it in the French way in our shops!‚ėēÔłŹūüėć ūüáęūüá∑

We are also a take away shop, choose your favourite saucisson between our large range! ūü•į

It's always a good time for camembert! ūü•į

Camembert with Basil and Sundried Tomatoes, don‚Äôt leave before try this one ūüėčūüßĂ̧ԳŹ

Enjoy our champagne on site or takeaway ūüĎĆūü•ā

TONIGHT in BATH!!ūüēļūüíÉ BUBBLES & BEATS N.1 with dj ROSS WILSON ūüéßūü•āūü•āūü•ā Friday 19/07 at 9pm at our Champagne+Fromage bar in the basement. No pre-booking availableūüŹÉ‚Äć‚ôāÔłŹūüŹÉ‚Äć‚ôāÔłŹūüŹÉ‚Ä ć‚ôāÔłŹ ūüéß @rosswilson_07 . . . #comptoirpluscuisine #champagneplusfromage #bath #french #conceptstore #cafe #bistro #champagnebar #tapas #cheese #champagne #wine #cocktails #afternoontea #lovebath #batheats #independentbath #bathlife #hiddenbath

SNAILS DE BOURGOGNE Ten snails baked with butter, garlic, parsley served on toasted breadūüĎĆūüėč

Our most loved dish : Gastroboard, pairing cheese & meat ūüĎĆ Also a great match with champagne ūü•ā

You wish to improve your cheese skill?
There is no better way than to come to our restaurant and order a cheese boardūüßÄūüėč Our team will explain everything about each cheeses ūüėć

Le Gallais ros√© des po√®tes matching with mixed boardūüĎĆ
Ros√© champagne match with charcuterie and in this case it‚Äôs sugar content is low, allowing to match with cheese as wellūüßÄūü•āūüćĹ
Bon app√©tit! ‚̧ԳŹ

Camembert Black Truffle ūü§§ Served with some bread ūü•Ė and salad ūü•ó

La Tartine Auvergne ūü§Ē Toasted slice of sourdough bread topped with melted Fourme d‚ÄôAmbert and figs ūüėč