Polenta with Fourme d’Ambert AOP La Réserve des Crémiers, Brussels sprouts and beetroot. Serves 4 Ingredients: 200 g Fourme d’Ambert AOP La Réserve des Crémiers, 150 g polenta, 2 teaspoons sea salt, 20 g butter, Brussels sprouts, beetroot.   Bring 1 L water to the boil, then add the butter, sea salt and Fourme d’Ambert […]

Ingredients for 4 Food Lovers: 500 g Fourme d’Ambert AOP La Réserve des Crémiers 200 g single cream 400 g wild mushrooms 60 g butter 2 shallots ½ bunch parsley Fine salt, freshly ground pepper Method: Cut the Fourme d’Ambert AOP into large cubes and put in a pan. Add the cream and warm over […]