Fourme d’Ambert comes from an area around the Puy-de Dôme mountain in the Auvergne region where it was born, it’s said, some 2000 years ago, making it one of France’s oldest cheeses. The Gaulish druids, according to legend, were very fond of it. The cows are milked at 600 to 1,600 metres above sea level, which helps to give the cheese a subtle, delicate flavour. It is aged for around four weeks in cool, damp cellars after holes are poked in it to air the paste and enable the mould to grow. No ordinary Cheese soufflé recipe this. It’s a twice baked Fourme d’Ambert soufflé recipe by Adam Bennett, chef director at The Cross at Kenilworth, England.

Ingredients – Makes 14 as a starter

30g butter
30g plain flour
300g milk
200g Fourme d’Ambert
2 egg yolks
260g egg whites
1/2 tsp salt
1/2 tsp sugar
1 tsp lemon juice
Ramekins lined with butter and fine breadcrumbs

Method

Melt the butter, then add the the flour and cook on medium heat for 3-4 minutes

Line the ramekins with butter and fine breadcrumbs.

Whisk in half the milk, bring to the boil, whisking all the time.

Add the rest of the milk and reboil, whisking all the time, remove from the heat and add the Fourme d’Ambert whisk in until melted and smooth then add the yolks off the heat.

Set aside at room temperature covered with cling film.

Whisk the egg whites with the salt, sugar and lemon juice to a soft peak then fold into the lukewarm base then pour into the ramekins to fill by around 4 fifths and place in a Bain marie.

Bake at 180°C for around 8 to 10 minutes.

Turn out the soufflé from the ramekins and chill in the fridge for up to 24 hours, until required.

Re-bake at 180°C for around 5 minutes, serve with a dressed salad with pecans and sliced pear.Find more fabulous recipes and about French cheese at CNIEL (Centre National Interprofessionnel de l Economie Laitière) the French Dairy Interbranch Organization, is an organisation recognised by French and European public authorities which brings together players from the French dairy sector (milk producers, cooperatives and private companies, people in mass retail, trade and institutional catering).

More delicious cheese recipes

Tear and share baked Camembert in bread

Deliciously comforting tartiflette

Raclette – the divine dish of the French Alps

Baked Mont d’Or

Plus – everything you want to know about French cheese 

Want more France?

Discover more fabulous destinations in France with our free magazine The Good Life France

Love France? Have a listen to our podcast – everything you want to know about France and more!

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An utterly delicious onion soup recipe from French chefs Vincent Boué, Hubert Delorme – authors of The Complete Book of French Cooking, an essential guide to mastering French culinary techniques. Recipes with photos, tips and how to guides – it’s a must for any food lover and keen cook.

SERVES 8

Preparation: 10 minutes
Cooking: 1 hour

INGREDIENTS

1 ¼ lb. (600 g) large onions
3 tablespoons (50 g) butter
10 cups (2 litres) clear white stock (eg chicken or vegetable)
1 bouquet garni
16 slices of baguette, toasted to make croutons
5 oz. (140 g) grated Gruyère cheese
Kosher salt to taste (or ordinary salt)
Fine salt, freshly ground pepper

METHOD

Peel, wash, and slice the onions. Sweat them in butter.

Add the light white stock, the bouquet garni, and the kosher salt. Simmer for 45 minutes to 1 hour. Adjust the seasoning.

Pour the broth into individual ovenproof bowls. Place two croutons in each bowl of soup and sprinkle with the grated cheese. Place in the oven until a gratin crust forms on top.

CHEF’S NOTE

It’s the quality of the clear stock that will determine the final taste of the soup. Adding a slice of bacon when you begin cooking will bring a pleasant rustic taste to your dish.

Extracted from The Complete Book of French Cooking by Hubert Delorme and Vincent Boué (Flammarion, 2023). Photo credit: © Clay McLachlan

Want more France?

Discover more fabulous destinations in France with our free magazine The Good Life France

Love France? Have a listen to our podcast – everything you want to know about France and more!

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Usually associated with Northeastern America, where a hearty clam chowder is a staple on many New England menus, this version has a distinct French kick. Chef Kit Smyth’s Chaudrée Française, or French Chowder, is perfect throughout the year, but all the more so as the days draw shorter.

With its abundance of fresh fish and shellfish, and of course world renowned dairy products, France’s rich gastronomic traditions ensure this thick and creamy soup is perfect for any dinner table.

Ingredients for 6 portions

1 cup/200g lardons/thick-cut bacon batons
1 Tbsp/20ml olive oil
2 Tsp/10ml butter
1 Large/150gr onion, finely diced
2 cloves garlic, finely minced
1 shot/30ml Vermouth, or ½ cup/100ml white wine, dry – Chardonnay or Sauvignon Blanc
½ cup/65g all-purpose flour
2 large/300g potatoes, waxy, diced large
1 cup/250ml single cream, or thinned creme fraiche
1 cup/250ml fish stock, including tinned/canned clam juice if using.
1 Tsp each dried Tarragon, chives, parsley
300g Seafood: you can use any of the following combinations, depending on what is available in your area and within the season.

Option 1: Clams, tinned or fresh, but keep the juice if using tinned.
Option 2: Seafood mix – often comes with mussels, cockles, calamari rings, etc.
Option 3: Cod or other white fish: always good, but do stir the soup with care, as the chunks can break up.

Method

Heat a large saucepan, or Dutch oven, over medium-high heat, and add the lardons, gently frying until any fat has dissolved and only nice chunks of bacon remain. Remove half and keep for later.

Add the oil and butter to the pan, and wait for the butter to ‌foam. When ready, add the onions and garlic, reduce the heat to medium, and cook until the onion is soft and just caramelising. Sprinkle the flour over and stir to mix thoroughly. Cook for 1 minute, stirring constantly.

Increase the heat to high, wait 30 seconds, and add the vermouth/white wine, then stir vigorously to scrape all the flavourful bits from the bottom of the pan.

Note: BE CAREFUL, the pan will be HOT and adding alcohol can cause spontaneous flames. It’s advisable to step back as you pour the alcohol in, and allow it to ‘flash’ before returning to inspect.

Add the diced potatoes, and the stock/canned juices, together with the herbs, cover and allow to simmer for 5 minutes.

Lifting the lid, add the seafood selection, stir thoroughly and check the potatoes for doneness. Re-cover and cook for a further 10 minutes or until the potatoes are cooked through.

When cooked, add the single cream or a healthy dollop of creme fraiche to the potatoes, and bring to a gentile simmer.

To serve, ladle the soup into bowls, and sprinkle the reserved bacon lardons over the top, or fresh parsley if you prefer.

Kit Smyth is a retired chef with a passion for French cuisine. Originally from Australia, Kit is dedicated to exploring both old and new ingredients, techniques and styles, and developing recipes for home cooks, she also teaches these recipes online and in-person. Find out more at her website: TheBiteLine

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Perfect for a light lunch, or a conversation-starting brunch, cake salé is a Provençal classic raises glasses and eyebrows with equal ease. Who says you can’t have cake for breakfast?! This savoury cake recipe is easy to make and utterly scrumptious…

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 10 Portions
Ingredients:

1 cup/200g All Purpose flour
4 large eggs
3/4 cup/180g cheese, grated; gruyere, Emmental, or other strong cheese (Comté also works well)
1/2 cup/125ml milk
1/4 cup/60ml olive oil
1/2 tbsp baking powder
pinch salt and pepper

Flavouring Ingredients

3/4 cup/180g lardons, or chopped ham, cooked and cooled
1/4 cup/60g of pitted green olives, sliced
1 tbsp dried chives, or 2 tbsp fresh chives

Method

Preheat the oven to 180˚C/350˚F and lightly grease a ‘loaf’ or similar sized tin.

Place the oil, milk and eggs in a bowl and mix thoroughly.

In a separate bowl, mix the flour and baking powder, salt and pepper. Once mixed, add the chives and the grated cheese, and mix again.

Next, add the cooked and cooled lardons, or chopped ham, and sliced olives to the flour mixture and combine so that everything is lightly coated in flour.

Finally, add the wet mixture to the dry, and combine thoroughly – being sure not to leave any pockets of flour.

Pour the mixture into the baking tin, and place into the preheated oven for 45 minutes or until the top is lightly browned, and coming away from the edges of the tin.

Remove from the oven when cooked, and leave in the tin for 10-15-minutes to set before removing, allowing a further 10-15-minutes before serving.

Serve at room temperature, with a little butter or flavoured spread. Alternatively, gently pan-fry and serve with a poached egg and grilled tomatoes for a tasty breakfast or brunch.

Kit Smyth is a retired chef with a passion for French cuisine. Originally from Australia, Kit is dedicated to exploring both old and new ingredients, techniques and styles, and developing recipes for home cooks, she also teaches these recipes online and in-person. Find out more at her website: TheBiteLine

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A great alternative for any occasion where red meat is a little heavy, or undesirable. Portobello mushrooms are a generous mushroom – large, packed with strong flavours, and versatile too, as they can be used in a variety of ways.

In this instance, they form the cradle that holds a precious cargo of robust ingredients that will have your tastebuds drooling long before they’re finally rewarded with a forkful of autumnal bliss.

Serve them with some tender stem broccoli, lightly steamed French beans, or with a leafy green salad for a lighter meal. Garlic bread also makes a great addition – and to mop up any juices! Great as a starter, snack or side dish too.

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 4 Portions

Ingredients:

4 large Portobello mushrooms
20ml/1 tbsp olive oil
50g/ ½ med red onion, finely diced
4 cloves garlic, minced
80gr/ ½ med green bell pepper (capsicum), chopped
150g/2 small tomatoes, chopped
2 cups fresh spinach, roughly chopped, or 6 pellets of frozen spinach
¼ cup goat’s cheese, or other soft white cheese (feta, ricotta, etc)
1 large egg
Salt and pepper to taste
Pinch cayenne pepper, omit if preferred
80g/ ½ cup breadcrumbs
80g/ ½ cup mozzarella, grated

Method

Preheat an oven to 200˚C/400˚F, place a rack in the upper middle.

Peel and trim the stems from the mushrooms, keeping the stems for the stuffing. On a tray, place the mushrooms gill-side down, and bake for 10-15 minutes, or until most of the water has been removed. Use some paper towel to soak up any additional moisture once removed from the oven.

Place a shallow frying pan or skillet on medium-high heat, add the oil, onion, peppers, garlic, and spinach, and cook to bring out all the liquid and evaporate it. Add the tomatoes, and seasonings, remove from the heat, and allow to cool slightly.

In a large bowl, combine the breadcrumbs, egg, and goat’s cheese. Once mixed, add the slightly cooled vegetable mix, and combine thoroughly.

When ready, replace the mushrooms onto a lined baking tray, and evenly divide the stuffing mixture between the mushrooms. Top with mozzarella, and bake for 10-15 minutes, or until the mozzarella melts and turns golden on the edges.

Remove from the oven and serve immediately.

Kit Smyth is a retired chef with a passion for French cuisine. Originally from Australia, Kit is dedicated to exploring both old and new ingredients, techniques and styles, and developing recipes for home cooks, she also teaches these recipes online and in-person. Find out more at her website: TheBiteLine

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This is a super easy to make dish, plus it’s absolutely perfect for sharing, has plenty of wow factor and takes next to no time to prepare!

I round loaf – sourdough, rye, brown or white (about 400-500g, a large loaf) – any will do.

250g whole Camembert
3-4 garlic cloves
Few sprigs of thyme leaves
Sprig of rosemary
2 Tablespoons white wine (optional)
2 Tablespoons runny honey
3 Tablespoons Olive oil

Preheat the oven to gas 4, 180°C, fan 160°C.

Easy cheesy tear and share Camembert baked in bread

Slice off the top of the loaf (like a lid). Cut a round hole in the middle of the loaf, deep enough to pop the whole round of Camembert in. Keep the cut pieces of bread to one side.

Score the top of the bread across the top.

Unwrap the Camembert and place in the hole in the bread, then pierce the top of the cheese all over with the tip of a knife. Place on a baking sheet.

Mix the garlic and olive oil and pour over the cheese and into the scores of the loaf. Push the thyme and rosemary into the holes in the cheese. Pour the wine over the cheese and drizzle the honey over the cheese and bread.

Tear the remaining pieces of bread (from step 1) into chunks. Scatter on the baking tray and drizzle with olive oil.

Bake for 20-25 minutes, until the bread is golden and toasted and the cheese is melted and scrumptiously gooey.

Slice the bread from the outside in and use the crispy croutons for dipping into the cheese.

More cheesy recipes

Gougères – cheesy balloons of deliciousness

Boozy baked Camembert

Roquefort butter – irresistibly moreish

Reblochon pie – easy peesy cheesy

Love French cheese? Have a listen to our podcast episode – all about French cheese, the tastiest, weirdest and stinkiest cheeses of France!

Want more France?

Discover more fabulous destinations in France with our free magazine The Good Life France

All rights reserved. This article may not be published, broadcast, rewritten (including translated) or redistributed without written permission

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Perfect for festive occasions, get togethers or an indulgent treat, Camembert with a drop of Brandy! This boozy baked Camembert recipe is super easy to make and truly delicious!

250g Camembert (you can also use Brie)
Bunch fresh thyme
2 cloves of garlic
1 tablespoons maple syrup (or honey)
1 tablespoon brandy

Unwrap the cheese and then place back in the box. Tie some string around the box so it keeps its shape.

Make small incisions in the top of the cheese. Peel and finely slice the garlic and poke it into the Camembert with a few small sprigs of thyme.

Mix the honey and brandy together and drizzle over the cheese.

Bake at 170°C for around 20 minutes.

Peel back the top and dip, dunk and dollop chunks of bread in, or crackers. Or a very easy to make tarte de soleil which will give this dish a whole load of wow factor appeal!

More easy cheesy French recipes

Camembert baked in puff pastry

Gourgeres

Reblochon pie

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Like a rather more exotic minestrone soup, pistou soup from Provence is also rather more filling. It’s a staple dish in the south of France and absolutely delicious featuring plenty of garlic, pistou – a pesto-like flavouring and lots of vegetables.

Pistou soup for 4

For the pistou

2 cloves garlic
2 tablespoons tomato paste
3 tablespoons fresh basil chopped fine
30 g/2oz grated parmesan cheese
75ml (5fl oz) olive oil

For the soup

2 carrots, chopped
2 celery sticks, chopped
2 potatoes, peeled and chopped
1 onion , chopped fine
Olive oil for frying
Water
Tin chopped tomatoes
2 cloves garlic chopped fine
2 leeks trimmed and sliced.
2 courgettes, chopped
2 tins beans – can be borlotti, canellini, green beans, haricot etc (two different types of beans works well) or even frozen peas.

To make the pistou

Mix the garlic, tomato paste, basil and cheese together until you have a fine paste (in a mortar and pestle is traditional).

Whisk in the olive oil a drop at a time – works best in a food processor.

To make the soup

Heat a little olive oil in a large pan and sauté the chopped onion, garlic and leeks for about 5 minutes.

Add the rest of the vegetables, the beans (drain them first) and tomatoes. Cover with water and bring to the boil. Leave to simmer until the vegetables are tender (about 20 minutes on a low heat).

When you serve the soup – add a spoonful of pesto and stir in.

More delicious southern French recipes

Daube Nicoise – a tasty southern stew

Calissons de Provence – delectable little biscuity cakes

Fougasse – scrumptious flat bread

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In northern France, every family has their own version of garlic soup. Handed down through the generations, the recipe is one that is often made when someone in the family has a cold or flu.

When I got the dreaded lurgy (as we British call anything catching that resembles flu), my neighbour Constance made me a bowl of garlic soup made to her grandma Blandine’s recipe. I can’t promise you that it made me well though I did recover shortly after consuming it. If you breathe out hard after a few spoons of this soup, I swear you can almost see your breath in front of your face, smoking and filled with garlic vapour. I think a bowl of it would defeat a legion of vampires.

It is delicious, nourishing and according to some scientists, those French grandmas who insisted that this was the best cure for the common cold may have been on the right path. Garlic has antimicrobial and antiviral properties.

Here’s how to make Grandma’s garlic soup

4 portions

2 bulbs of garlic (yes bulbs not cloves) (this works really well with smoked garlic too)
1 leek (white part only)
2 potatoes
1 onion
1.5  litre chicken stock
Liquid cream
Salt and pepper
Butter
Olive oil

Peel and chop onion, leek and potatoes (small cubes). Peel the garlic and crush. I’ll be honest, Constance says she sometimes uses 3 bulbs of garlic – I prefer it with two. But if you are a garlic fan, then fill your boots!

Melt some butter and olive oil in a pan and lightly brown the garlic, add the onion and sauté for about 5 minutes. Add the potatoes and the chicken stock and simmer for 25 minutes. You might like to add a little more stock if it’s too thick for your taste. Take the pan off the heat and whisk (or blend in a mixer).

Return to the pan, stir in a drop of liquid cream, season and serve hot.

It’s traditional to serve it with croutons, or a slice of baguette, lightly fried in oil or butter.

Constance likes to grate a little cheese on top of the bread for added comfort. And she sometimes puts a little greenery on top, usually parsley or fresh thyme leaves.

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It might seem unlikely, but mussels and pumpkin are a great pairing! In Touraine, in the Loire Valley, great gastronomy is treasured and this fabulous recipe for mussel and pumpkin soup from the kitchen of the beautiful Chateau de Rivau is a knock out.

The Chateau is famous for its vegetable and pumpkin collection and each autumn the garden is filled with colourful and heirloom varieties – see the Chateau du Rivau in autumn…

Nicolas Gaulandeau, chef of the restaurant Le Jardin Secret at Château du Rivau shares his mouth-watering recipe.

Ingredients

2 kg pumpkin (Cinderella pumpkin works well, or cheese pumpkin)
1 litre of mussels
2 onions
2 potatoes
250 ml white wine
500 ml milk
1 tbsp caster sugar
300 ml liquid cream
12 saffron threads
Small bunch of chervil (or parsley) tied in a bouquet garni
40g butter
Salt and pepper

Method

Peel the pumpkin. Remove the seeds and cut the flesh into cubes. Peel the potatoes and dice. Peel and chop the onions.

Sweat the onions, pumpkin and potatoes in butter. Pour in milk, cream and saffron. Season lightly with salt, pepper and a pinch of sugar. Cook for 30 minutes over low heat. Set aside.

Rinse the mussels and cook in the wine with the bouquet garni. Discard any that don’t open and remove the mussels from the shells. Spoon a little of the mussel juice into the soup mix.

Add the warm mussels and sprinkle a little parsley or chervil and croutons over the top if you wish.

A deliciously creamy and filling mussel and pumpkin soup!

More on the gastronomy of Touraine

Brouillaude au Truffes de Touraine – eggs and truffles, the posh way!

How to make Cormery Macarons – more than 1000 years old, the recipe has endured because it’s so delicious!

Nougat de Tours cake – truly scrumptious

Roasted scallops with touraine saffron butter sauce

Discover what to see and do in Touraine, Loire Valley: TouraineLoireValley

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