We strive to provide artisanal and unique charcuterie for the sophisticated palate. We create culinary magic to elevate your favorite dishes to gastronomic luxury, using only the finest natural meats and ingredients enriched with European and Mediterranean flair. 

At the age of 17, Pascal Besset began his career as an apprentice at a five-star kitchen in Monte Carlo. Pascal passionately refined his craft over the next 15 years under the guidance of his father’s longtime friend then mentor, Cesar Merlino (Chef and Maître Charcuterie). Pascal cultivated his expertise to specialize in Charcuterie in the culinary lands of Monte Carlo, the South of France, Corsica, and Paris, working alongside gourmet giants like Bernard Broust and Mr. Langlois (Silver Medal M.A.F and M.O.F. Chefs in Charcuterie, at the Gaston Lenôtre School).