Our latest recipes to push the boat out
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Mini arancini with Isigny Sainte-Mère Pont l’Évêque
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Roast aubergines with Fromage Frais Onctueux and mint
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Sea bream ceviche with pomegranate and Extra-Mature Mimolette
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Mushrooms stuffed with creamed crab and candied lemon
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Scallop Tartare with Isigny Sainte-Mère Truffle Cream
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White chocolate and strawberry mini charlottes
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Apple and white chocolate roulade with Isigny Sainte-Mère Cream &...
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Crème brûlée with Pont L’Évêque cheese, smoked bacon and bab...
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Isigny Sainte-Mère Camembert au Lait Cru Croque Cheese, blueberries, c...
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Easter Nest Carrot Cake
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Galette des Rois made with Isigny PDO Butter
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Galette des rois with Chocolate and hazelnut
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Galette des Rois with Isigny Mimolette cheese
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Galette des Rois with Isigny Camembert cheese
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Galette des Rois made with Apples and Calvados
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Farmhouse breast of chicken with organic crème fraîche and roasted la...
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Royale of foie gras served with pan-seared langoustines
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Soft-boiled quails’ eggs with browned mature Mimolette, chorizo and o...
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Roasted chicken supreme with Isigny Sainte-Mère foie gras crème fraî...
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Wild fungi in court bouillon, mature Mimolette and Spanish streaky baco...
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Fine chocolate with Jasmine tea cream
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Creamy risotto and pan-fried foie gras with black truffles
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Rapid Bluefin tuna, with browned butter and ginger soy sauce
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Scallops served in Babas with raspberries, lemon and tarragon cream
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Poached and baked Williams pears
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Feuillantine of spiced pears with a light peanut cream
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Flaky chocolate desserts in the style of a patissier’s ‘Mille Feuilles’
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Langoustine parcels with butter, tomatoes in oil, fresh herbs and baby ...
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Fillet of sole with green asparagus and flat parsley cream
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Pan fried sea bass with extra mature Mimolette and black olives
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Cooked and raw langoustine tartare with cooked and raw Isigny Red Label...
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Pan-fried duck foie gras with caramel
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Veal fillet poached in milk, with foie gras cream and fresh truffles
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Miniature macaroons with Isigny Camembert and truffles
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Sablé biscuits with toasted peanuts and Isigny Sainte-Mère Fromage Bl...
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Apericube with smoked duck’s breast
