On the gourmet table, this iconic Savoyard cheese now plays an important role, inextricably linked to the being of Jean Sulpice; Beaufort is essential to his terroir and his history, the tangible proof of an ancestral heritage. How did the traditional cheese trolley become a wheel at the Auberge du Père Bise? Back from the pastures with Alicia Poupeney (Head Waitress of the restaurant Jean Sulpice) and the double starred Chef. They tell us about it. Alicia remembers a place difficult to access, that must be earned. A wild journey for curious hikers. “We are in July, practically 7 a.m., we are the Team Sulpice in a slow-moving car; as a precaution on an abrupt bumpy road. Beyond Pralognan la Vanoise a few mounts from Val Thorens, we are amazed by the dawning lights, those that demarcate the steep inclines. The pasture is in the shadows, waiting to be bathed in the warmth of the morning light. The impressionist paintings offered by nature succeed each other as we turn our heads from left to right. On one side, a few strokes of pointillism: the tarines stroll in the distance - on a green slope. The door opens and a colossus gets out of the place. His thick beard enhances his smile as he sees us, from his frank friendliness results a sincere welcome. Once the formalities are over, we all gather in a room where he is cooking the milk from this morning’s milking at 6 a.m. in a huge copper cauldron.”.