CHESTNUT AND ROCAMADOUR CHEESE SALAD
Immerse yourself in the gastronomic charm of my precious Lot with my uniquely crafted, palate-pleasing chestnut and rocamadour cheese salad!
A Taste of my cherished Lot
When I find myself in my family house in my cherished Lot Department, not far from the enchanting town of Rocamadour, there are two culinary delights that invariably find their way onto my plate : Rocamadour cheese and chestnuts. The Lot Department is known for its rich gastronomy, and it is no surprise that these two exquisite ingredients often take centre stage in my meals.
A Local Treasure
Rocamadour cheese, named after the charming town it hails from, is a local treasure. Crafted from goat’s milk, this cheese embodies the essence of the Lot Department.
As much as I adore Rocamadour cheese, there’s another ingredient that holds a special place in my heart : chestnuts. These humble nuts are my ” péché mignon”, a cherished indulgence that adds a unique depth to any dish. Roasted, pureed, or incorporated into various recipes, chestnuts infuse an earthy, slightly sweet note.
The Quest for a Special Salad
During one of my stays in my family house, I found myself craving a simple salad that would marry the flavors of Rocamadour cheese and chestnuts. I yearned for that elusive “je ne sais quoi” – that indefinable something that makes a dish truly original. And so, my culinary journey began.
After a little dash of inspiration, I unveiled my easy-peasy chestnut and Rocamadour cheese salad. It was a moment of sheer delight as I tasted the harmonious blend of creamy Rocamadour cheese and the earthy richness of chestnuts.
A Taste of Tradition
In the Lot Department, culinary traditions run deep. Rocamadour cheese has been produced in this region for centuries, with its origins dating back to medieval times. Chestnuts, too, have a long history in French cuisine, often celebrated in festive dishes during autumn.
Wine Pairing: Le Chapitre Blanc from Burgundy
No French meal is complete without the perfect wine pairing, and for my chestnut and Rocamadour cheese salad, I recommend Le Chapitre Blanc, a white wine from the esteemed Burgundy region.
Exploring Le Chapitre Blanc
The soil in this vineyard is a vital part of what makes Le Chapitre Blanc. Described as light pink and gravelly, this terroir plays a crucial role in shaping the wine’s profile.
As you pour a glass of Le Chapitre Blanc, you will be greeted by a captivating straw yellow color.
Expect to be enchanted by a bouquet of white peach, stone fruit, cold limestone, and delicate lime flower aromas.
On the palate, Le Chapitre Blanc is crisp and fresh, it unfolds with notes of pear and peach, all harmoniously balanced by a pronounced line of acidity. The limestone-rich soils leave a lasting impression on the stony finish.
The wine’s elegantly textural attack transitions seamlessly into a tensile core, culminating in a saline finish.
Le Chapitre Vineyard
Located north of the Village of Chenôve in the magnificent Burgundy region, Le Chapitre vineyard has a storied past. In the 16th and 17th centuries, it was regarded as on par with the grand crus, a testament to its historic quality. Today, it holds the classification of Bourgogne.
The vineyard’s history is intertwined with the Chapter (Chapitre in French) of Autun Collegiate Church and the Archbishop of Autun, who were the original planters of the vines.
A Salad to Savor
As I sit on the terrace of my family house, surrounded by the rolling hills and rustic charm of the Lot Department, I enjoy each bite of my chestnut and Rocamadour cheese salad with my family
So, if you ever find yourself in my cherished Lot or simply wish to bring a taste of this region to your table, don’t miss the opportunity to indulge in this delightful salad…
The charm of Rocamadour cheese
If you have love this delicious goat cheese, why not discovering some new recipes with it!
You may indulge in a moreish dip with anchovies or in a crostini version paired with truffle oil !
Do not forget to leave a comment and let me know how it turned out! And if you have any variation of this recipe that you would like to share, I would love to hear it. Be sure to check out my other easy-peasy recipes on the blog for more culinary inspiration!
Happy cooking and bonne dégustation!
Sixtine ;)
CHESTNUT AND ROCAMADOUR CHEESE SALAD
Ingredients
- 150 g cooked and peeled chestnut crumbled
- 3 tbsp hazelnut oil
- 2 shallots chopped
- 4 Rocamadour cheese
- 4 countrybread slices or Poilâne bread slices
- 200 g salad of your choice
Instructions
- Preheat your oven to 180 °C.
- In a salad bowl, combine the salad with the shallots, chestnuts and hazelnut oil.
- Dispose the composed salad on 4 plates.
- Place each rocamadour on a bread slice.
- Put them in the oven for 5 minutes.
- Dispose them on the plates and serve immediately!
Notes
