Chèvre aux Piments

Croque-Moi

Petit Plateau

Raclette Casserole

Roquefort Napoléon

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 recipe adapted from Marc Meneau -

L'Espérance, St Père s/s Vezelay, France

1.       Roll out puff pastry until fairly thin (about “) onto a sheet pan that has been lined with parchment paper.

2.       Gently cover the dough with a rectangular cake rack that fills the entire pan. This will prevent the crust from rising too much when baking.

3.       Bake at 325 F until just golden brown.

4.       Remove rack. Let cool 30 min.

5.       Cut lengthwise into vertical strips about 3 ½” wide.

1.       Lay one strip of puff pastry on board.

2.       With a spatula, spread a layer of the cheese mixture evenly over the puff pastry strip. Cover with another strip of puff pastry.

3.       Take the sheet pan and press lightly and very delicately over the assembled puff pastry layers, being careful not to crush them.

4.       Spread another layer of the cheese mixture over this pastry and top with another puff pastry strip, again carefully pressing lightly with a sheet pan.

5.       With your knife, cut across these strips, to approximately 1” servings.

6.       Refrigerate 30 min to 1 ½ hrs on a heatproof dish.

7.       Preheat over to 375 F.

8.       When ready to serve, place in center of oven and barely heat. The reheating process should take less than one minute, just enough to warm through the assembled mille-feuilles.

9.       Serve with mesclun salad or greens and some walnuts sautéed in walnut oil

·         1/2 lb. Roquefort cheese

·         6 oz. round Boursin cheese with garlic and herbs

·         3 oz. butter

·         4 oz. heavy cream

1.       Process butter and the two cheeses.

2.       Whip cream until slightly thickened and fold into cheese mixture.

1.       In a small sauté pan, heat 2 TB. walnut oil.

2.       Sauté the walnut halves, being careful not to burn them or the oil. Keep in mind that walnut oil burns at a relatively low temperature.

3.       Whisk in a bowl or combine in a jar the vinegar, soy sauce and remaining walnut oil.

4.       Spread thoroughly cleaned, washed and drained salad greens in a bowl.

5.       Toss with sautéed walnuts and their oil. Dress with the vinaigrette.

6.       Serve on a plate with the Roquefort tarts.