fancy AND easy meals thought by a French Chef
Guillaume Veyssière, Chef of the prestigious restaurant La Ruelle at Angoulême, selected by guide Michelin for his modern and creative cuisine, revisit for you Fromacoeur’s products.
Guillaume uses our pearls, bites and rolls to create unexpected and delicious plates to please.
Special goat cheese skewers
Goat cheese bites, customizable for your cocktail trays
For example:
1 Fromacoeur plain goat cheese bite…
… coated with finely chopped chive and topped with a slice of Chioggia beet
… dusting of paprika along with fine slices of black radish and cucumber
… dipped in sesame with a square of fresh mango and shrimp
++ The advantages of the product ++
• Resistant to cracking when skewered
• Textured surface keeps toppings on
• Infinitely customizable
Goat cheese pearls for a gourmet Mojito
An appetizer of goat cheese with peppermint pearls filled with candied lime to refine and refresh your mojitos.
For cocktails:
Skewer two Fromacoeur mojito pearls on a wooden pick, then place them on the rim of the glass.
Implementation tips:
Avoid putting the pearls in direct contact with the cocktail so the cheese does not disintegrate.
++ The advantages of the product ++
• Original touch
• Cocktail/appetizer formula
• Play on different textures
Mini Involtini Italian salad
A cold penne salad with fresh vegetables and our Mini Involtini Rolls
For 4 people
Cook fusilli in boiling water with a pinch of coarse salt and a drizzle of olive oil.
Blanched green asparagus tips passed under cold water after cooking to keep their green color.
Quartered fresh cherry tomatoes.
Mix all ingredients in a bowl and finish by adding the Fromacoeur Mini Involtini Rolls and a couple leaves of arugula.
Drizzle with hazelnut oil.
++ The advantages of the product ++
Packed oil-free
Versatile ingredient (antipasti/cocktail piece)
2 formats: 2.4cm or 1.2cm
Sheep milk bites, black and white checkboard
A playful and chic presentation of sheep cheese cubes to embellish infinitely.
Serves 4
Black Crumble
Mix in a bowl:
50g flour
50g egg white
50g butter
50g icing sugar
1 tablespoon of natural coal colorant
Spread on a baking sheet and bake at 150°C/302°F for about 25 minutes.
Once cooled, mix the mixture in a blender to make a light powder.
Coat half the cheese cubes with the powder and create a checkerboard:
1 white, 1 black.
Add at your convenience: mushrooms, olives, cherry tomatoes, basil, or whatever you please.
Goat cheese pearls stuffed with fig with a pumpkin caviar
A crispy texture with a melty surprise inside.
Serves 4
Cut a 1kg pumpkin in half lengthwise, remove the seeds and place on a baking tray at 180 °C/356°F for about 35 minutes.
Once cooked, collect the flesh with a spoon. Season with salt, pepper, shallots and chopped chives with some coconut oil.
To coat in breadcrumbs:
Dip chilled cheese pearls in mixture of flour, egg whites and breadcrumbs. Fry in oil at 180 °C/356°F until it becomes golden brown.
Set up at your convenience.
Involtini with speck, carrot velouté with lemon
An extra touch of sweetness in a velvety creamy soup.
Serves 4
Peel and cut carrots into slices.
Peel and chop one small white onion.
In saucepan melt a bit of butter, sauteing the chopped white onion until the onion sweats evenly. Add carrots after, one cube of chicken bouillon and fill with water.
With a peeler, take the skin of half a lemon and put it in the pan.
Once carrots are cooked, mix together until a velvet texture occurs. Adjust the seasoning and dress at your convenience.
Goat cheese pearls stuffed with honey, chestnut walnut oil
A subtile sweet and salty mix full of autumn flavors.
Serves 4
Cook 200g of fresh chestnut. Peel and dice into small pieces. Season with walnut oil, chopped parsley and a teaspoon of wine vinegar.
Set up at your convenience.