His family has been in the cheese business for generations. In charge of Maison Mons-Fromager Affineur, he continued the family's international reputation for making perfect cheeses. He also founded a cheese training school and initiated the Caseus Award, which each year recognizes the outstanding cheeses of the world.

He travels throughout France to find artisan cheese makers who work with raw milk and offer the best expressions of that milk. He matures cheese in his own caves to develop its aromas and taste.

French say that bread plus wine plus cheese is heaven. For cheese connoisseurs and those want experience the best of French cheese for the first time, Mons' cheeses are most satisfying. His cheeses are featured in many of Mosaic's dishes and even some deserts.

The newly updated menu features dishes with added cheese, such as warm gougere (cheese puffs) filled with Mornay bechamel arugula salad with olive oil and shaved fresh Parmesan hot cheese souffle roasted marinated veal tenderloin with Provencal cottage cheese dry ham/Emmental tiger prawn coated with crisp potato sauteed shredded kailan (green vegetable) with feta.

Fromages de France

Date: November 20-30

Venue: Mosaic Restaurant, Sofitel Hyland Shanghai, 2/F, 505 Nanjing Rd E.

Price: 298 yuan (US$44) per person, plus 15% service fee

Tel: 6351-5888 ext 4281

(Shanghai Daily November 20, 2008)