From Greg Marchand's cookbook. Twice I've shown up early for lunch and twice his restaurant--Frenchie-- was closed. Next time in Paris. He is clearly inspired by his old boss Jamie Oliver, but with a French twist. He along with many other young French chefs who have gone abroad and returned have gotten Parisiens very excited about their fresh and modern take on French food, focusing on simple and delicious combinations without too much fuss. This is a perfect example of a beautiful combo.
400 gr bleu des Causses (or any mild variant of Roquefort)
1 pot of Fabbri amarena cherries in syrup
zest of 1 lemon
baby basil leaves
400 gr bleu des Causses (or any mild variant of Roquefort)
1 pot of Fabbri amarena cherries in syrup
zest of 1 lemon
baby basil leaves
- take cheese out a couple hours before serving
- put a chunk of bleu on a rustic wooden platter
- grate lemon zest over the bleu
- sprinkle the basil leaves on top
- serve with a little bowl of cherries alongside
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