A new Roquefort-based culinary battle between Noëmie Honiat and Quentin Bourdy
Recall that in December 2022, AOP Roquefort launched a culinary battle between Noëmie Honiat and Quentin Bourdy. Tension in the kitchen A couple of chefs from Aveyron, former contestants of the show “Top Chef”, disagree on the realization of a recipe that combines Roquefort and sweet flavors.
More than 3.9 million culinary and Roquefort fans watched the battle, which was broadcast on the social networks of the general Roquefort Confederation and the two chefs.
The winner of this first round was Quentin Bourdy, who made French toast with Roquefort and citrus fruits.
The second round is announced on the topic “Roquefort and vegetables”. Who will be the winner this time? You can find him on TikTok, Facebook, Instagram, YouTube and Pinterest @RoquefortAOP, as well as Noëmie and Quentin.
In the meantime, we present you the “Roquefort and Sweet Tastes” recipes created during the first battle. They are sure to appeal to foodies…
A sweet and savory Roquefort marriage from Noëmie
Walnut, chestnut and Roquefort cake
Ingredients for 4 people
Sweet Chestnut:
Chestnut flour: 50 g
Oil: 5 cl
Sheep’s milk: 5 cl (or cow’s milk)
Baking powder: 6 g
Vanilla: 1 pod
Fleur de sel: 3 g
Eggs: 2 pcs
Crushed walnut kernels: 40 g
Marinated Physalis:
Physalis: 150 g (chopped pears, apples or cherries depending on the season)!
Lemon: 1/2 piece
Lime: 1/2 piece
Vanilla: 1 pod
Muscovado sugar: 40 g
Mint: 1/4 bunch
Walnut Praline:
nuts: 250 g
Sugar: 125 g
Water: 8 cl
Caramelized chestnuts:
Baked chestnuts: 100 g
Sugar: 100 g
Yuzu juice: 5 cl (or lemon juice)
Whipped Roquefort:
30% fat liquid cream: 20 cl
Mascarpone: 80 g
Roquefort cheese: 80 g
Training:
Mint: 1/4 bunch
Chicory: 1 piece
Roquefort cheese: 40 g
Edible flowers: 20 g
1/ Sweet chestnut:
Combine all ingredients in a salad bowl. Pour the mixture into small silicone molds. Bake at 170°C for 20 minutes. Let cool before unmolding.
2/ Marinated physalis:
Remove the physalis from the envelope, cut into 2 parts and place in a salad bowl. Add the juice and zest of the limes and lemons, the muscovado sugar, the previously crushed vanilla seeds and the chopped mint. Leave to marinate for 30 minutes.
3 / walnut praline:
Make caramel with sugar and water in a pot. After browning, add the walnuts, mix well and remove to a baking sheet lined with parchment paper. After cooling, mix the mixture to get the praline.
4/ Caramelized chestnuts:
Cut the chestnuts into thin slices. Make caramel with sugar and yuzu juice in a pan, throw in the chestnuts, mix gently and remove to a baking tray lined with parchment paper.
5/ Roquefort whipped cream:
In a salad bowl, beat very cold cream, mascarpone and Roquefort with an electric mixer until whipped cream is obtained.
6/ Training:
Pipe dots of whipped cream and walnut praline onto the bottom of a plate.
Place 3 cakes, sprinkle with marinated physalis, caramelized chestnuts, mint leaves and chicory. Finish with Roquefort crumbs and flowers.
Marriage Roquefort sweet/savory by Quentin Bourdy
Citrus and Roquefort French Toast
Ingredients for 4 people
Orange reduction:
Orange: 6 pcs
Yuzu juice: 20 cl (or lemon juice)
Honey: 60 g
Marinated Physalis:
Physalis: 150 g (or pears, apples or peaches depending on the season)
Roquefort cheese: 50 g
Ginger: 2 cm
Lime: 1 piece
Combawa: 1 piece (or extra lime zest)
Muscovado sugar: 40g (or cane/brown sugar)
Vinegar: 10 cl
Caramelized pistachios:
Roasted pistachios: 250 g
Sugar: 125 g
Water: 8 cl
French toast:
Country bread: 4 slices
Eggs: 4 pcs
Sheep’s milk: 30 cl (or cow’s milk)
Muscovado sugar: 40g (or cane/brown sugar)
Butter: 50 g
Training:
30% fat liquid cream: 20 cl
Muscovado sugar: 40g (or cane/brown sugar)
Roquefort cheese: 60 g
Marigold flowers: several pieces (flowers, coriander)
Chickweed: a few pieces
1/ Orange reduction:
Squeeze the oranges to extract the juice. Reduce the yuzu juice and honey in a saucepan over medium heat for 20/25 minutes, until a syrupy consistency is reached.
2/ Marinated physalis:
Remove the physalis from the envelope, cut into 2 parts and place in a salad bowl. Add lime juice and rind, komba rind, muscovado sugar, previously chopped ginger and vinegar. Leave to marinate for 30 minutes.
3/ Caramelized pistachios:
Make a syrup with sugar and water in a pot. As soon as it starts to turn amber, remove it from the heat, add the pistachios and mix well with the sand. Return to the heat, stirring constantly, until the pistachios are well coated and slightly caramelized. Remove to a baking sheet lined with parchment paper and set aside.
4/ French toast:
Heat the sheep’s milk in a pot. In a bowl, combine the eggs and muscovado sugar. Add the hot milk and mix well. Put the bread slices in a bowl, pour the previous mixture on top and leave to soak for 15 minutes, turning occasionally. Cook in a hot pan with butter.
5/ Training:
Whip the very cold liquid cream with the muscovado sugar. Place a slice of French toast on a plate, top with whipped cream and marinated physalis. Top with citrus, sprinkle with Roquefort crumbs, caramelized pistachios and edible flowers.
