Brie Cheese
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Chicken Cordon Bleu Roulade
A simple, "stepped up" variations of the dinner party classic. Rolling the filling into the chicken before coating and baking creates a gourmet feast for the eyes as well as the palate.
Brie Membrillo and Asian Pear Crostini
Prepared by Jim Piano for Ile de France Cheese at Coquette Bistro in Philadelphia.
French Alps favorite: Potato Apple Rosti
A quick and easy version of the potato pancakes with a French twist! Besides being served as a side dish with meat or fish, rosti is also eaten on its own, for lunch or even breakfast- an excellent choice with omelets in the morning.
Video shot at Seppi's Restaurant in New York city.
Tartiflette with Ile de France Brie
Prepared by Philippe Feret for Ile de France Cheese
at Brasserie Julien, New York.
Brie tart with truffle cream
Chef: Pascal Oudin
Shot at Pascal's on Ponce, Miami , Florida
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Crunchy Apple Slaw with Walnuts and Ile de France Brie
This slaw is not only colorful - thanks to red and green cabbage, and red onion - it's flavorful too. The Brie, with its creamy taste and texture, is the perfect contrast to the tart, crunchy fruit and veggies.
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Autumn Cabbage and Brie Salad Recipe by Kathy Gunst for Ile de France
This recipe is the perfect anecdote for the time between summer and winter, when the air is chilled, but cravings for fresh salads are still strong. The combination of crunchy red cabbage, smoky bacon, creamy Ile de France® Le Brie, and crispy croutons provides a symphony of textures that tantalize the palette.

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