Our latest everyday recipes
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Normandy flan with PDO Isigny Cream
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Camembert stuffed with aromatic herbs, roasted hazelnuts and dried apri...
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Marinated courgette salad with Mimolette slices, pumpkin seeds and mint
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Vegetable crisps and fromage frais dips
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Croissant, lettuce, radish, cucumber, extra mature Mimolette and a touc...
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Eton Mess with melon, caramelised pistachios and Crème d’Isigny crè...
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Mini pittas stuffed with sardine rillettes, preserved lemon and fromage...
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Risotto with prosciutto
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Langoustines with cream
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Salmon and spinach rolls with cream
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Leg of lamb with cider and crème fraîche sauce
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Express Mini Flammekueches
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Duck and mushroom ravioli with foie gras cream
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Chocolate fondant
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Cookie shots with whipped cream
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Bagels with smoked salmon and ranch sauce
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Angel Cake
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Fromage Frais and Lemon Panna Cotta
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Cappuccino Panna Cotta and Isigny Sainte-Mère Crème fraîche
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Salmon with cream, leek, and pink berries
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Saint-Jacques scallops with truffle cream
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Rustic Potato Gratin
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Raw vegetable salad and mimolette powder
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Mini Tarte Tatins with Pont L’Evêque
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Isigny Sainte Mère Camembert and Mimolette Pizza Star
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Fromage Frais cake
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Sea bream, served with organic seaweed butter
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Tatin onions with Mimolette ice cream
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Caramel dairy ice cream
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Aperitif toast discs with Mimolette
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Chocolat caramel tart
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Butternut and Mimolette velouté
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Poke bowl* salmon
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Buckwheat pancakes with Saint Paulin cheesemcooled
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Saint Paulin spring rolls
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Celeriac and Camembert ravioli with Camembert cream and cooked apple
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Camembert soup with root vegetables, sealed in with puff pastry lid
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Scallop rillettes with lemon and vanilla
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Mint and raspberry smoothy
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Sardine macaroon
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Creamed asparagus
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Mackerel fillet with tarragon crème fraiche
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Smoked salmon and cucumber with fromage frais
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Sablé biscuits
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Caramels
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Baked egg with creme fraiche
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Cheese tart with Isigny Sainte-Mère Livarot and Pont L’Evêque
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Stuffed courgettes with “Mimolette and tomatoes”
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Poultry supremes with balsamic vinegar & cream
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Red Fruits and Fromage Frais Sorbet
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Vanilla fromage blanc with raspberries and lemon on a biscuit base
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Cod steacks casseroled with lightly salted butter
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Mackerel tartare with ginger, fromage frais, vegetables and fresh herbs
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Spreadable cod brandade
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Poultry wings With a honey and coriander glaze served with cream
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Andouille in stuffed galettes with potato and Camembert
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Potato gratin with Isigny Sainte-Mère Camembert
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Risotto of spelt with petits gris and Mimolette cheese
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Short pastry shapes with Isigny Sainte-Mère mature mimolette
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Pont l’Evêque Croque-Monsieur
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Little pots of Camembert cream
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Crunchy Camembert parcels, with a sweet and sour topping
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Cherry tomatoes stuffed with fromage blanc and mustard
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Lightly salted mackerel fillet with tarragon crème fraiche
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Large marinated langoustines with asparagus and cream
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Hamburger with Saint-Paulin cheese, Capers and coriander