Le chef Thierry Chelle, roi de la fourme
We went to meet the chef Toque d'Auvergne Thierry Chelle who knows how to sublimate the fourme so well. Indeed, at the stoves of restaurant ambertois “ Friends “, Thierry made a wish 20 years ago: “take the fourme out of the cheese platter to bring it to the kitchen”. A wish fulfilled which then seduced many taste buds during the Fourmofolies in August in Ambert or the Happy Fourme organized throughout France.
One of the Toques d'Auvergne values the sweetest of blues
“What I like: its softness, its main asset. Indeed, the exercise of cooking is the balance of flavors and this cheese knows how to leave room for the flavors that accompany it. Fourme prawns, for example: if you replace it with Roquefort, you will only smell Roquefort and no prawns at all,” explains chef Thierry Chelle.
“For Taste Week, I make a blueberry-fourme cake for the children, two flagship products of the region, a perfect mix to think about sweet and savory flavors. »
“In emulsion, in croque-monsieur, in candy: it's never over with this cheese. »
Do you know ?
The protected designation of origin Fourme d'Ambert has 7 farm producers and 6 cheese dairies which process the milk of several hundred producers.
Recipe for the Hautes-Chaumes cake with Fourme d'Ambert by Thierry Chelle
60 minutes in total, for 8 people.
- 3 eggs
- 125 sugar gr
- 250 gr of flour
- 1 / 2 sachet de levure
- 75 gr de beurre
- 200 g of blueberries
- 150 g of Fourme d'Ambert
Step 1: In a bowl, blanch the eggs with the sugar. Then add the flour and baking powder at the same time.
Step 2: Then add the lukewarm melted butter, a pinch of salt and the Fourme d'Ambert, crumbled into small pieces.
Step 3: Then add the blueberries without crushing them. Then bake the cake in a non-stick mold in an oven at 150° for 45 min.
Chef's suggestion to conclude: Serve with vanilla ice cream!