Recipes
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PDO Crème Fraîche d’Isigny log with cinnamon biscuits and chestnuts
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Christmas turkey stuffing roll with Isigny Sainte-Mère Camembert Cream
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Gougères with Extra-Mature Mimolette Cream Sauce
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Lentil dahl with spinach and Extra-Mature Mimolette
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Pea spread with Isigny Sainte-Mère PDO Crème Fraîche
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Brioche French toast, strawberries and Isigny Sainte-Mère PDO Crème Fraîche
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Cookie Ice Cream with Isigny Sainte-Mère Madagascan Vanilla Fromage Frais, butter biscuit chunks and chocolate topping
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Marbled Ice Creams with Isigny Sainte-Mère Pear Fromage Frais and Pistachio Praline
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Exotic Ice Creams with Isigny Sainte-Mère Creamy Fromage Frais, Passion Fruit and Mango
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Apple and white chocolate roulade with Isigny Sainte-Mère Cream & Calvados
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Vegetarian gyoza with Tomme de Normandie
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Mini arancini with Isigny Sainte-Mère Pont l’Évêque
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Normandy flan with PDO Isigny Cream
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Roast aubergines with Fromage Frais Onctueux and mint
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Pumpkin, chorizo and Tomme de Normandie Crumble
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Italian Grilled Cheese
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Sea bream ceviche with pomegranate and Extra-Mature Mimolette
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Oven-baked Camembert
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Green waffle fingers, cream and lumpfish eggs
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Galette des rois with Chocolate and hazelnut
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Galette des Rois made with Apples and Calvados
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Roasted peaches with honey, sweet Isigny Sainte-Mère PDO Crème épaisse d’Isigny and Espelette pepper.
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White chocolate and strawberry mini charlottes
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Mushrooms stuffed with creamed crab and candied lemon
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Chocolate spiral pancakes with almond cream
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Scallop Tartare with Isigny Sainte-Mère Truffle Cream
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Isigny Sainte-Mère Raw Milk Camembert crispy nibbles with apples, raisins and cinnamon
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Crème brûlée with Pont L’Évêque cheese, smoked bacon and baby spinach
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Flavoured butter with a blend of seeds, garlic and basil on buckwheat blinis
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Turkish egg on Isigny Sainte-Mère Fromage Frais Campagne
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Spooky Mimolette fondue
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Scones with Isigny Sainte-Mère Extra-mature Mimolette
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Green juice with Isigny Sainte-Mère PDO Crème Fraiche, apple, cucumber and ginger
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Isigny Sainte-Mère Camembert au Lait Cru Croque Cheese, blueberries, caramelised onions and baby spinach leaves
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Rabbit Pie, with Peas, Potatoes and Isigny PDO Crème Fraîche
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Easter Nest Carrot Cake
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Pancake cones with pink praline
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Pancake rolls with Mimolette cheese bechamel
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Camembert stuffed with aromatic herbs, roasted hazelnuts and dried apricots
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Vegetable crisps and fromage frais dips
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Galette des Rois made with Isigny PDO Butter
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Galette des Rois with Isigny Camembert cheese
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Galette des Rois with Isigny Mimolette cheese
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Marinated courgette salad with Mimolette slices, pumpkin seeds and mint
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Croissant, lettuce, radish, cucumber, extra mature Mimolette and a touch of houmous
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Eton Mess with melon, caramelised pistachios and Crème d’Isigny crème fraîche
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Mini pittas stuffed with sardine rillettes, preserved lemon and fromage frais
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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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Angel Cake
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Leg of lamb with cider and crème fraîche sauce
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Duck and mushroom ravioli with foie gras cream
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Chocolate fondant
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Rustic Potato Gratin
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Salmon with cream, leek, and pink berries
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Express Mini Flammekueches
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Saint-Jacques scallops with truffle cream
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Cappuccino Panna Cotta and Isigny Sainte-Mère Crème fraîche
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Cookie shots with whipped cream
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Bagels with smoked salmon and ranch sauce
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Mini Tarte Tatins with Pont L’Evêque
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Fromage Frais and Lemon Panna Cotta
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Raw vegetable salad and mimolette powder
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Isigny Sainte Mère Camembert and Mimolette Pizza Star
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Fromage Frais cake
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Farmhouse breast of chicken with organic crème fraîche and roasted langoustines
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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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Mimolette aperitif toasts
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Chocolat caramel tart
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Buckwheat pancakes with Saint Paulin cheesemcooled
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Caramels
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Apericube with smoked duck’s breast
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Sablé biscuits
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Short pastry shapes with Isigny Sainte-Mère mature mimolette
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Saint Paulin spring rolls
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Scallop rillettes with lemon and vanilla
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Royale of foie gras served with pan-seared langoustines
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Hamburger with Saint-Paulin cheese, Capers and coriander
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Celeriac and Camembert ravioli with Camembert cream and cooked apple
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Crunchy Camembert parcels, with a sweet and sour topping
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Camembert soup with root vegetables, sealed in with puff pastry lid
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Vanilla fromage blanc with raspberries and lemon on a biscuit base
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Feuillantine of spiced pears with a light peanut cream
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Large marinated langoustines with asparagus and cream
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Cooked and raw langoustine tartare with cooked and raw Isigny Red Label mature Mimolette
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Cherry tomatoes stuffed with fromage blanc and mustard