4 servings

Ingredients:

• 110 g polenta
• 170 g Maréchal cheese cut into small dice
• 60 g Parmesan cheese
• 60 cl milk
• 2 eggs
• 150 ml crème fraîche
• Butter
• Salt

Preheat the oven to 180°. Boil the milk in a large saucepan with a pinch of salt. Slowly add the polenta and cook for 5 minutes, stirring continuously. Allow to cool, then add the diced Maréchal, the Parmesan and eggs. Grease the baking dish with butter, pour the mixture in, and cover with crème fraîche. Place in the oven and cook for 20 minutes. To finish off, add a knob of butter and serve with salad. Enjoy!

Serves 5-6 people (appetizer)

Ingredients

• 250 g of Le Maréchal cheese
• Sunflower oil
• 1 egg
• Breadcrumbs
• 1 fresh onion
• 2 tablespoons of chopped cilantro
• 30 ml rice vinegar
• 30 ml soya sauce
• 3 tablespoons of honey
• 3 tea spoons of ground ginger

Sauce: Pour the rice vinegar, soy sauce, honey and ginger into a saucepan and bring to a boil. Remove from heat and leave to cool for 5 minutes. Add the onion and cilantro and store in cool area.
Cut the cheese into small cubes dip them into a bowl with a raw egg and then cover them with breadcrumbs . Heat oil over high heat and sauté cheese cubes until grilled on all side. Serve with the sauce and enjoy your appetizer!

Serves 3 (entrée)

Ingredients

• 250 g of Le Maréchal cheese
• ½ bell pepper
• 1 spring onion
• 3 tea spoons of whole grain mustard
• 3 tablespoons of sunflower oil
• Black pepper

Dice the Le Maréchal cheese, the ½ bell pepper and the spring onion.
Place cut ingredients into a bowl and add mustard, sunflower oil and a sprinkle of black pepper. Mix well – it’s ready. Enjoy your meal!

Serves 4

Preparation 15 min – Baking time 35 min
Ingredients

• 4 large eggs or 5 medium size
• 150 g of grated Le Maréchal cheese
• 60 g of butter
• 60 g of flour
• 40 cl of milk
• Nutmeg

Butter the mold. Heat the butter in a saucepan, add the flour and stir quickly for 1 min. Add the warmed milk and stir for a few minutes on low heat with the help of a whisk. Remove the pan from the fire and allow it to cool.
Separate the whites and beat them firmly. Add the egg yolks one by one, into the cooled saucepan, followed by the grated Le Marechal Cheese and a pinch of nutmeg, pepper and salt (salt sparingly – the cheese is already a little salty)
Gently incorporate the beaten egg whites. Pour into the mold making sure the empty headspace on top of the mold is at least 4 cm high.
Bake for 35 minutes In the rotating heat position.
Tip: In case your egg whites are not well mounted, add 1/2 sachet of yeast – this will guarantee the success of your soufflé. Enjoy your meal!

Serves 4

Ingredients

• 4 slices of ham
• 8 endives
• 100 g of grated Le Marechal cheese
• 75 cl of milk
• 80 g of butter
• 50 g of flour
• Nutmeg
• Salt, pepper

Clean the endives – remove the wilted leaves, curly tips and the core. Rinse under cold water, drain and slice in half, lengthwise.
Heat 10g of butter and lightly sauté the first 8 endive halves for 5 minutes.
Repeat the operation with the remaining 8 halves.
Preheat the oven to 210°C and prepare the Bechamel. Begin by melting the remaining butter in a saucepan; remove the pan from the heat and add the flour, always mixing well. Add the milk and whip vigorously to avoid lumps. Return to low heat and allow to thicken, while regularly stirring. Add salt, pepper and nutmeg as well as half of the grated cheese.
Prepare the baking dish: wrap the endive halves two by two with a slice of ham, cover with the Bechamel and the remainder grated marshal. Bake for about 15 minutes and it’s ready!

Serves 4

Ingredients

• 1 butternut squash
• 2 shallots
• 1 onion
• White wine
• Beef or chicken stock
• Cream
• A touch of curry
• Grated Le Maréchal cheese

Peel and cut the butternut squash into cubes. Sauté the shallots and the onion in a saucepan. Add the squash and cover with white wine. Add 1 cube of beef or chicken stock and allow to simmer, adding a little water to keep the mixture moist . Reduce with the help of a hand mixer, add a little cream and a touch of curry. Serve and sprinkle with a touch of Le Maréchal cheese.

Serves 4

Ingredients

• 500 g of of small shaped pasta
• 200 g of sliced ​​ham
• 150 g of Le Marshal
• 250 ml of light cream
• A piece of butter, salt, pepper.

Cook the pasta al dente. Cut the ham into squares. Grate the Le Marshal cheese.

Put the cooked and drained pasta back in the saucepan and season with butter, salt, and pepper. Add the ham squares and the grated Le Marshal cheese, keeping one portion on the side. Top with cream and mix well. Pour into a gratin dish.

Sprinkle the rest of the grated Le Marshal on top of the gratin dish and place in the upper part of the preheated oven (250 ° C ) . Bake for 10 to 15 minutes.

Serves 4

Ingredients

• 250 g of Le Maréchal cheese, cut into thin sticks
• 100 g cured ham

Wrap the vegetable and cheese sticks with a slice of cured ham
Keep refrigerated until ready to serve

Serves 2 people

• 125 g fresh baby spinach
• 6-7 figs
• 30 g of pecans
• 100 g of Le Maréchal cheese
• 2 spoons of pomegranate

Wash the ingredients. Cut figs and cheese into small pieces.
Place in a bowl and season with olive oil and balsamic vinegar.

Enjoy!

Serves 3

Ingredients:

• 1 shortcrust pastry base
• 2-3 f tomatoes
• 2 tsp mustard
• Parsley vinaigrette
• 1 piece of Le Maréchal cheese

Preparation

• Pre-heat the oven to 210°F.
• Roll out the pastry into an oven-proof dish.
• Brush the bottom of the pastry with the mustard.
• Slice the tomatoes. Spread them out over the bottom of the pastry, on top of the mustard. The base must be covered with tomatoes.
• Sprinkle the tomatoes with parsley vinaigrette and then place the cheese on top.
• Place in the oven 15 to 20 mins