Cromesquis with Côte d'Or cheesethe signature local bite

Cromesquis with Côte d’Or cheese

Get ready for a cheese explosion on Burgundy’s Route des Grands Crus! Chef Jean-Alain Poitevin revisits the aperitif with his irresistible Côte-d’Or cheese cromesquis: crispy on the outside, melt-in-the-mouth on the inside… and completely addictive. A mouthful of emotion that celebrates a typically Côte-d’Orienne speciality, a veritable showcase of 100% Côte-d’Or know-how. These cromesquis are a blend of gourmet goodness, technique and authentic local produce, and they open the ball with panache, setting the tone for what promises to be a memorable meal. And once you’ve tasted them, there’s no turning back!

©CD21 - Côte-d'Or cheese

Serves 4

Cromesquis

Côte-d’Or cheeses 2
Gingerbread crumbs 200 g
Eggs 3
Flour 50 g

Accompaniment

Lettuce shoots 200 g
Green asparagus 8
Garden flowers: nasturtiums, geraniums, borage, etc.

Blackcurrant vinaigrette

Blackcurrant cream 50 ml
Raspberry pulp vinegar 50 ml
Rapeseed oil 150 ml
Shallot 1
Sugar 3 tbsp
Honey 1 tbsp

Cooking

frying oil

How do you go about it?

1Cromesquis

Use a melon baller to make marble-sized balls of cheese, then roll them in flour, dip them in the beaten eggs and then in the gingerbread crumbs. Repeat the operation (flour, egg, breadcrumbs) three times.
Set aside in the fridge for 1 hour.

2Support