On the occasion of our harvest day, Shavouot, the traditional meals are based on milk products. There is only one place that comes to mind. It is La Ferme Auberge de Poumoué . Guillain, my dear friend, is a goat cheese artisan producer. Some of you may recognize him as I have introduced him before at @The Chateau Diaries (Sundays at the Chateau playlist) you can follow him on Facebook
Today, I’ll be creating a meal using the selection of Guillain’s cheeses. Of course, no show is completed without a little twist!!
As Dan ( from @Escape to rural France )the food critic man samples the culinary delights & gives us his opinion!!
This vlog was filmed by @ Yohanan Arnon How to land at a spot to explore you can follow his adventures on YouTube as well😊
On the menu:
-Crotin en montgolfière: crotin, whiskey, pastry, egg salt and pepper (little honey if you like)
-Salade feta and smoked cheese, sauce olive oil balsamic vinegar with black truffle
-Two cheeses backed potatoes creamed with crotin wrapped with black pepper, fresh white cheese and salted batter
-Valençay cheese toasts with herbs, olive oil balsamic vinegar with black truffle
To drink : Valançay wine
Bubbles
Labneh cheese : yogurt dried in cheese cloth and salt 12 hours , spiced with Zaatar and Olive oil
Bon appetit!!