Soupe de Betteraves et lardons avec croutons au chèvre
A tangy, deep flavoured beetroot and bacon soup topped with roasted goat’s cheese croutons.
Suzanne’s weekly recipes for 2015
Crème de Tomate à l’Ail
A dense creamy tomato soup with a depth of flavour that comes from the addition of some garlic.
Asperges vertes à la sauce Fondata
Fresh green asparagus topped with a soft poached egg and covered with a Fondata sauce made with Comte Vert cheese.
Brie farci a la Truffe noir d’ete en croute
A creamy brie stuffed with a layer of fresh summer truffles then wrapped in a thin layer of phyllo pastry, baked until crisp and golden.
Salade a la sauce Fourme d’Ambert
A springtime salad recipe with a wonderful creamy blue sauce. This can be accompanied by grilled chicken breasts.
Rissoles de Porc farcis a l’Emmental
Thin slices of pork wrapped around Emmental and cooked until the cheese melts.
Coq au Vin de Bourgogne
One of the great classic French country dishes, a slow cooked chicken in a red wine sauce.
Escalope de Poulet farcie au Comté et Jambon sans gluten
A simple but impressive stuffed roll of chicken breast around a ham and melted Cantal filling.
Gratin de Chou-fleur et Cantal (sans gluten)
A gluten free, creamy cauliflower bake made with a Cantal cheese sauce.
Glace à la Crème de Marron
A deliciously creamy, delicate flavoured vanilla ice cream marbled with a sweet Chestnut paste.