Location - New York
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Prepared by Philippe Feret for Ile de France Cheese
at Brasserie Julien, New York.
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Delicious melted Ile de France Goat Cheese stuffed in a soft polenta smothered with homemade Ratatouille. Can be enjoyed on a breezy summer day and can also warm the spot on a chilly autumn evening.
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Watch Chef Gwen prepare a delicious Etorki Tartlet at Frederick's in New York City.
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Chef Phillippe prepares his favorite fondue recipe from Brasserie Julien in New York City. Fondue is a gooey delight that is both fun to eat and wildly delicious. Combining Fol Epi, Comte, and Beaufort cheeses, this gourmet fondue is full of bold, complex flavor. Dip Frech baguette, fruit, or cured meats into gooey cheese delight. Perfect or parties or date night, this hot and melty dish is sure to please.