French Rolled Omelette, Boursin Cheese, Caviar

French Rolled Omelette, Boursin Cheese, Caviar

French Rolled Omelette
Boursin Cheese, Caviar

Bonjour! Happy Bastille Day! July 14th is the day when the French celebrate the birth of the French Republic, liberté, égalité, fraternité, and it is the anniversary of the storming of the Bastille prison in 1789 – a turning point for the success of the French Revolution.

Fête nationale is a national holiday throughout France, and we’re joining the celebration with a French Rolled Omelette filled with French cheese and topped with caviar!

Divine custardy soft-set eggs envelop the creamy shallot & chive soft cheese. The omelette is topped with plenty crunchy-salty caviar and chopped chives, adorned with ruffled edible flowers. It is a simple French masterpiece. Bon appétit!

The story of Boursin Cheese started with one man, François Boursin. In 1957, this young Normandy cheesemaker opened a cheese factory in Croisy-sur-Eure, a small community nestled in northern France. His own original recipe was inspired by fromage frais, a traditional French party dish that blended garlic, fresh cream, soft cheese, herbs, salt and pepper.

French Rolled Omelette, Boursin Cheese, Caviar

French Rolled Omelette Recipe

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Fromage Langres et Champagne

Fromage Langres et Champagne

Kicking off my first post of 2022 with a theatrical Champagne and Cheese Course. Not just any cheese, but a special cow’s milk cheese that originates from the plateau of Langres in the Champagne region of France.

What Grows Together, Goes Together

A broadly accurate principle for matching wine with a particular food is to choose components from the same region…the pairing of fromage Langres (pronounced Lawn-gruh) with Champagne is no exception.

A Unique Cheese

Langres is only rotated once during maturation. The weight of the liquid in the cheese causes it to collapse creating its signature concave cap. The dent on top is the result of the cheese not being turned as it matures, making the cheese settle in the center. It is not exactly clear who originally thought that this dent would be the perfect place to splash some Champagne, but it is!

To Serve Fromage Langres et Champagne

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Saint André – Cheese of the Month

Saint André on Puff Pastry
Pear Balsamic Reduction
Rare Hawaiian White Honey
Fried Leek with Muscat Grape

Slice of Saint André
Sautéed Pear
Fresh Muscat Seedless Grapes
Pear Balsamic Reduction
Rare Hawaiian White Honey
Toasted Baguette

We are cheese lovers over here. If you are too, you just might be interested in these previous posts:
Today, however, we have fallen head-over-heels for the cow’s milk, soft-ripened, triple cream cheese from the Normandy region of France called Saint André. They say, “Imagine the satiny paste of a perfect Brie mixed with equal parts of whipped sweet cream and heavy sour cream.” Oy. Oy. Oy. 
Many of the lovely flavors of Brie are there, and they are so right-on with sweet cream and sour cream notes, but my other favorite attributes of this cheese are the texture and the rind. The texture is drier than Brie yet still creamy. Extraordinary really. And the bloomy rind is creamy, white and soft, slightly fuzzy. Mold spores help transform the curds, then the cheese is allowed to ripen in a humidified room. During this affinage the mold grows, or blooms, to form the rind. Are you fond of the rind? Go here to read more.
Saint André Cheese Course:
So, I wanted to create a cheese course where the texture and rind of this rich heavenly cheese could be appreciated. Due to the richness of this course, I am serving a fresh and forceful Champagne (Veuve Clicquot Yellow Label to be exact). What would you serve?
Teaser: A warm small round of puff pastry is topped with a slice of Saint André, drizzled with pear balsamic reduction and a touch of rare Hawaiian white honey, finished with fried leek with muscat grape. 
Platter: Sautéed pears are served over pear balsamic reduction, with a drizzle of rare Hawaiian white honey and fresh muscat grapes with a generous slice of Saint André, toasted baguette on the side.
To My Fellow Cheese Aficionados 
Please visit Ile de France’s Portal of the French Cheese Community informative site, especially the Saint André page to learn more about this enchanting cheese and other marvelous French cheeses.