“a creative collaboration between farmers, producers, chefs and consumers – with European flair”
Chefs in Europe undergo a rigorous three-year apprenticeship with theoretical and practical training in every aspect of the restaurant business. Uwe says that he and Chef Rémi speak the same language as they have the same European training and background.
The combination of store and restaurant is unique. “We don’t want customers to feel insulted by a formal atmosphere,” says Uwe. “It’s more casual. You can walk around with your drink and browse.”
Come explore Souleio. Sample the cheeses. Ask Uwe to show you around. Take home some bread and jam or pickles. Enjoy. I know I do.
See Also: Cheese, Glorious Cheese