Roquefort Gabriel Coulet — Pomelos

The preparation of a snack on the go can be transformed into a culinary experience. Bring a baguette, beetroot slices, a little fresh arugula salad, Roquefort and grapefruit marmalade. Combine the ingredients and enjoy the subtle blend of bitterness, sweetness, and the characteristic gray, blue mold.

Roquefort Gabriel Coulet — Cherry

This small fruit with its ruby red color, known for its sweet, slightly acidulated taste, can only flatter the ardor of this powerful cheese.
Let yourself be tempted by making a sabayon with Roquefort and cherry coulis. In a bain-marie, whisk your egg yolks with a touch of dry white wine until you obtain an aerial foam. Add your cheese, and put all ingredients in a glass, topped with a cloud of cherry coulis! Serve lukewarm.
Want to prolong the pleasure? Your preparation will blend perfectly with a filet mignon of pork or veal.

Roquefort Gabriel Coulet — Sage

Fond of bitterness, it marries perfectly with the camphor fragrance of this aromatic plant. Melt your Roquefort in a little cream and infuse your sage leaves in this velvety preparation.
Pour the mixture on a dish of gnocchis.

Enjoy it, in minutes!

Roquefort Gabriel Coulet — Pear

Associated with Roquefort, with a slight perfume of Penicillium, this fruit will reveal all its finesse. The salty taste of blue will enhance the delicate flavor of the pear. Place these two ingredients on a slice of walnut bread, heat in the oven and enjoy.

Roquefort Gabriel Coulet — Beer

Impossible, you say? Such a modest brew for the cheese of kings and the King of Cheese? These two products from the fermentation process, nevertheless form a happy marriage. The Roquefort cheese, delicately placed on a slice of gingerbread, will see its aromas enhanced by the malty taste of a stout with cocoa. An association that will delight adventurous palates.