"I created this recipe when my wife, Kathy, and I were running the family restaurant, L'Hôtel du Nord, in the village where I was born, Cuiseaux, in the beautiful region of Jura and Burgundy," says Jacques Reymond.
"Across the street from the restaurant was the cheese factory, La Fromagerie, where they made fresh fromage blanc every day and also the big wheels of Gruyère. I wanted to create a recipe incorporating these two cheeses, which I used to eat every day as a child and gave me so much pleasure. We put this dish on the menu in 1988 when we opened the first Jacques Reymond restaurant in Richmond. At the time, fromage blanc didn't exist in Australia. I asked my friend Richard Thomas to make it for us and it was superb. Many years later Matthieu Megard from L'Artisan Cheese took over from Richard and was making his own fromage blanc."
For convenience, we've used cottage cheese and fresh ricotta mixed together in equal quantities.
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