On the occasion of the 100th anniversary of the famous Jura cheese spread, the director of the Maison de la Vache qui rit asked starred chef Romuald Fassenet to create recipes to enhance it.

A challenge that he took up hands down out of a taste for sharing and childhood, he tells the microphone of Europe 1. 

INTERVIEW

"Have you ever refused the Laughing Cow anything? I couldn't."

When the director of the Maison de la Vache qui rit asked him to create recipes to celebrate the 100 years of the brand, the starred chef and best worker in France Romuald Fassenet, at the head of the kitchens of the Château du Mont-Joly, in the Jura, did not ask a thousand questions.

At the microphone of Europe 1, he even explains that he took pleasure in integrating the famous spreadable cheese into traditional recipes. 

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"A little acidity in the dish"

"The goal was not really to try to make gastronomy", poses Romuald Fassenet.

"I was looking for generosity and a fun cuisine that we share as a family, as this cheese of sharing and childhood wants."

Without aiming for the level of requirement of a starred restaurant, the chef has therefore worked to make the best use of "the freshness" of the Laughing Cow, "which brings a little acidity to the dish". 

"It was a time when we were closed, I started coloring, drawing, doodling recipes," he says.

Result: 18 recipes including, among others, a beef bourguignon and a "laughing cow chili con", with "a triangle of laughing cow on the preparation, instead of the cream quenelle". 

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"A Laughing Cow red beans paprika"

But to create his recipes, Romuald Fassenet did not only use the "French" Laughing Cow. "I wanted to combine the flavors of the Laughing Cow that exist all over the world: we only know the triangle of plain spread, but there are many more flavors all over the world", he explains. . Those who are curious to download the menu at the Maison de la Vache qui rit will discover a version of "paprika red beans" cheese, or one with black olives!