Ingredients
 
For the Board:
250g Aged Parmigiano Reggiano
1 Soft Chaource
1 Banon de Provence
For the Side:
1 small pot Olive Tapenade
Green Olives
1 Foccacia Bread
1 Dried Apricot Bread
1 Fougasse (Traditional Provencal Bread)
"French Breads can be found at Aubaine South/Kensington"
brief of the chef
Preparation
 
THE IDEA IS TO OFFER A LARGE WOODEN BOARD WITH THESE THREE CHEESES FOR YOUR GUESTS TO NIBBLE AT AN EXTENDED APERITIF.
1. For the Parmigiano:
Cut some little pieces of cheese with a dedicated knife. Place in a bowl on the wooden board. Suggest with slices of Foccacia and tapenade.
2. For the Banon:
Open the chestnut leaves and cut a first slice. Suggest with the Fougasse and some olives to nibble.
3. For the Chaource:
Place on the board and cut a first slice and suggest with the dried apricot bread.
IMPORTANT: Make sure you talk to your cheesemonger for the best ripeness and temperature of service. make sure there is plenty.
GAUTHIER CHEESE BOARD
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