Galettes with AOP Fourme d’Ambert


Preheat the oven to 180°C.

Rinse and finely chop the parsley.

Peel the spring onions and finely chop.

Pour the quinoa and the bulgur into a saucepan of boiling water. Cook for around 10 min., then drain.

In a hot frying pan with a drizzle of olive oil, sauté the chicken fillet and let cook for 10 min. Let cool, then dice

Dice the Fourme d’Ambert.

In a mixing bowl, combine the grains with the beaten eggs, Fourme d’Ambert, chicken, onions, parsley, salt and pepper.

Next, form the galettes using a round biscuit cutter and place them on a baking sheet covered with parchment paper.

Bake for about 10 min.

Chef’s tip

Serve these galettes with a yogurt, mint and chive sauce.

Knack Sausage Bites


Rinse and finely chop the chives. Mash the Sainte-Maure de Touraine with a fork.

Place the sausages in a saucepan of simmering water on low heat and cook for 7 min. Cut the sausages into 1-cm rounds. Coat with a bit of Sainte-Maure de Touraine, then roll between the palms of your hands to form balls. Roll the balls alternately in the chopped hazelnuts, sesame seeds, chives or poppy seeds.

Stick a toothpick into each ball to make them easier to handle.

Chef’s tip

As a variation, try rolling the sausage bites in raisins or Espelette pepper.

Normandy Mimolette Bread with Cumin


Preheat the oven to 180°C.

Heat the milk.

Rinse the chives and finely chop. Cut the black olives in half.

Break the eggs into a bowl and beat. Add the flour, yeast and pepper

Slowly incorporate the oil and warm milk. Mix until you have a homogeneous batter.

Then add the Gruyère, diced Mimolette, olives, chives and cumin and mix to combine.

Pour the batter into a greased loaf pan and bake for about 45 min.

Let cool before removing from the tin.

Chef’s tip

As a variation, replace the cumin with curry powder.