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 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.

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.

Bonjour :), Je suis de nationalité française et je vous propose de vous aider à vous améliorer dans votre pratique de la langue de Molière. Je donnes principalement des cours de conversation afin que vous puissiez être fluide dans vos activités quotidiennes si vous souhaitez voyager dans un pays francophone ( Oui ! Nous sommes tout de même 267 millions à parler le français et ce n'est pas rien!). Je peux, évidemment, adapter mes cours a vos besoins et objectifs. Oops, j' ai oublié le principal :), je m'appelle Myriam et je suis quelqu'un de très dynamique, qui aime que les choses soient bien faites. J'aime les gens qui ont la soif d'apprendre et de s'améliorer. Si tu es dans cet état d'esprit, n'hésites pas a me contacter, je serais ta meilleure alliée. A bientôt,