Hello :), I am of French nationality and I propose to help you improve your practice of the language of Molière. I mainly give conversation lessons so that you can be fluent in your daily activities if you want to travel to a French-speaking country (Yes! We are still 267 million to speak French and that's not nothing!). I can, of course, adapt my lessons to your needs and objectives. Oops, I forgot the main thing :), my name is Myriam and I am a very dynamic person, who likes things to be done well. I like people who are eager to learn and improve. If you are in this state of mind, do not hesitate to contact me, I will be your best ally. See you soon, Myriam

Learn how to make this French dessert based on cream and cottage cheese. HUMMMM ! Customise it as you like (chestnut cream, berries, jams etc.). Take your different creations at home and enjoy ! I am Myriam and before I was 14, I did not like cheese. Coming from a family of farmers who produce goat's milk cheese from generation to generation, I stood out in the landscape but certain events changed the situation. 2004 : My father decided to take over a farm in the Limousin's region. I began to spend my free time making cheese. I appreciate the product, but it was not until I started my studies in catering that I really learned to love the material, the terroir and the taste of a good product. 2011 : I decided to train myself in cheese in a more in-depth way and started an apprenticeship with my mentor Alain Michel, cheesemaker and affineur in Annecy from generation to generation. I learnt maturing techniques, spent most of my time in the maturing cellar, visited more producers and I tasted more products. I challenged myself in competitions in the cheese's world and I won few of them. I participated in the MOF and it was a memorable experience. 2015 : I left France and deepen my knowledge of the cheeses of the world, I went to Australia and New Zealand where I took the opportunity to learn English. They have a different approach in making and consuming cheese. 2017 : I embarked on the Hong Kong adventure, and it is been over 5 years I am in love with this place.

Make your own platter (5 cheeses and wooden platter provided) Take it home with one bottle of wine chosen for the occasion. I am Myriam and before I was 14, I did not like cheese. Coming from a family of farmers who produce goat's milk cheese from generation to generation, I stood out in the landscape but certain events changed the situation. 2004 : My father decided to take over a farm in the Limousin's region. I began to spend my free time making cheese. I appreciate the product, but it was not until I started my studies in catering that I really learned to love the material, the terroir and the taste of a good product. 2011 : I decided to train myself in cheese in a more in-depth way and started an apprenticeship with my mentor Alain Michel, cheesemaker and affineur in Annecy from generation to generation. I learnt maturing techniques, spent most of my time in the maturing cellar, visited more producers and I tasted more products. I challenged myself in competitions in the cheese's world and I won few of them. I participated in the MOF and it was a memorable experience. 2015 : I left France and deepen my knowledge of the cheeses of the world, I went to Australia and New Zealand where I took the opportunity to learn English. They have a different approach in making and consuming cheese. 2017 : I embarked on the Hong Kong adventure, and it is been over 7 years I am in love with this place.

Hello :), I am of French nationality and I propose to help you improve your practice of the language of Molière. I mainly give conversation lessons so that you can be fluent in your daily activities if you want to travel to a French-speaking country (Yes! We are still 267 million to speak French and that's not nothing!). I can, of course, adapt my lessons to your needs and objectives. Oops, I forgot the main thing :), my name is Myriam and I am a very dynamic person, who likes things to be done well. I like people who are eager to learn and improve. If you are in this state of mind, do not hesitate to contact me, I will be your best ally. See you soon,

Learn the cheese origin and the process of the cheese making. Discover 3 cheeses and 3 wines you are not use to get. We are here to discover this new world and exchange about it . I am Myriam and before I was 14, I did not like cheese. Coming from a family of farmers who produce goat's milk cheese from generation to generation, I stood out in the landscape but certain events changed the situation. 2004 : My father decided to take over a farm in the Limousin's region. I began to spend my free time making cheese. I appreciate the product, but it was not until I started my studies in catering that I really learned to love the material, the terroir and the taste of a good product. 2011 : I decided to train myself in cheese in a more in-depth way and started an apprenticeship with my mentor Alain Michel, cheesemaker and affineur in Annecy from generation to generation. I learnt maturing techniques, spent most of my time in the maturing cellar, visited more producers and I tasted more products. I challenged myself in competitions in the cheese's world and I won few of them. I participated in the MOF and it was a memorable experience. 2015 : I left France and deepen my knowledge of the cheeses of the world, I went to Australia and New Zealand where I took the opportunity to learn English. They have a different approach in making and consuming cheese. 2017 : I embarked on the Hong Kong adventure, and it is been over 7 years I am in love with this place.