fancy AND easy meals thought by a French Chef

Guillaume Veyssière, Chef of the prestigious restaurant La Ruelle at Angoulême, selected by guide Michelin for his modern and creative cuisine, revisit for you Fromacoeur’s products.

Guillaume uses our pearls, bites and rolls to create unexpected and delicious plates to please.

Sheep milk bites, black and white checkboard

A playful and chic presentation of sheep cheese cubes to embellish infinitely.


Serves 4

Black Crumble
Mix in a bowl:

  • 50g flour

  • 50g egg white

  • 50g butter

  • 50g icing sugar

  • 1 tablespoon of natural coal colorant

Spread on a baking sheet and bake at 150°C/302°F for about 25 minutes.

Once cooled, mix the mixture in a blender to make a light powder.

Coat half the cheese cubes with the powder and create a checkerboard:
1 white, 1 black.

Add at your convenience: mushrooms, olives, cherry tomatoes, basil, or whatever you please.

Goat cheese pearls stuffed with fig with a pumpkin caviar

A crispy texture with a melty surprise inside.


Serves 4

Cut a 1kg pumpkin in half lengthwise, remove the seeds and place on a baking tray at 180 °C/356°F for about 35 minutes.

Once cooked, collect the flesh with a spoon. Season with salt, pepper, shallots and chopped chives with some coconut oil.

To coat in breadcrumbs:

Dip chilled cheese pearls in mixture of flour, egg whites and breadcrumbs. Fry in oil at 180 °C/356°F until it becomes golden brown.

Set up at your convenience.


Involtini with speck, carrot velouté with lemon

An extra touch of sweetness in a velvety creamy soup.


Serves 4

Peel and cut carrots into slices.

Peel and chop one small white onion.

In saucepan melt a bit of butter, sauteing the chopped white onion until the onion sweats evenly. Add carrots after, one cube of chicken bouillon and fill with water.

With a peeler, take the skin of half a lemon and put it in the pan.

Once carrots are cooked, mix together until a velvet texture occurs. Adjust the seasoning and dress at your convenience.


Goat cheese pearls stuffed with honey, chestnut with walnut oil

A subtile sweet and salty mix full of autumn flavors.


Serves 4

Cook 200g of fresh chestnut. Peel and dice into small pieces. Season with walnut oil, chopped parsley and a teaspoon of wine vinegar.

Set up at your convenience.