- 1 stick of frozen bread
- Brie-type cream cheese
- 25 gr. Mexican marigold
- Cut bread into thin slices while still frozen. Place atop tube-shaped shaped molds and bake at 150°C for 15 minutes. Remove and reserve.
- Soften the cheese over a bain marie, whisking with a splash of warm cream. Remove and add flower petals. Allow to cool slightly and fill the bread bamboos.
Serve with a curly endive salad and Dijon mustard vinaigrette. For the mustard vinaigrette, beat a spoonful of Dijon mustard (from Maille) with the juice of one lemon and olive oil until it sets like mayonnaise. Thin with a splash of balsamic vinegar or white wine vinegar.For oily and fatty cheeses such as brie, we recommend sturdy red wines with body, and made with the varieties Malbec, Syrah and Cabernet Sauvignon.