Confinement requires, many French (es) find themselves in the kitchen. With, after eight weeks of meals to prepare, a significant probability that an acute laziness and / or a lack of inspiration will strike the cooks in front of their stoves. In the program "Les Bons vivant", on Europe 1, Laurent Mariotte and the chefs Olivier Poels and Yves Camdeborde therefore shared four very simple recipe ideas with cheese.
Croque-monsieur from Saint-Nectaire
Dish of discouragement evenings par excellence, the croque-monsieur deserves, to reach the upper level of the kitchen, that it be designed with good products. Laurent Mariotte therefore has a little preference for adding a good slice of Saint-Nectaire to quality ham. Place everything between two slices of bread, toast with butter in the oven, in the pan or in a dedicated machine, and voila.
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Fresh goat cheese toast
For Olivier Poels, the best ratio of least effort / gustatory wonder is to be found thanks to a sandwich. "I take a fresh goat cheese, I crush it with a little olive oil and chives," explains the chef. Add to the mixture "small pieces of radish". "I'm spreading it on a slice of toast and it's a marvel." You have been warned.
Baked Pélardon
Yves Camdeborde, too, has a penchant for goats. More precisely Pélardon, a small cheese made from raw milk from Languedoc. "On a round of puff pastry, I place a Pélardon cut horizontally." Add a little honey and lavender, a dash of pepper, and bake at 180 ° for 15 to 20 minutes. This puff pastry, as simple as it is tasted, will be perfect with a salad.
Munster potato pancake
The Alsatian Munster also has its card to play in confinement. Laurent Mariotte advises placing "a few slices on a baked potato pancake". Serve immediately with a nice seasonal salad.