- 200 g of Épicurien cheese
- 4 tablespoons of Ciliegiaceto (cherries in balsamic vinegar)
- 3 eggs
- 250 ml of milk
- 125 ml of maple syrup
- 4 slices of brioche bread or round loaf, cut 1 inch thick
- Nut oil
- Olive oil
- 2 cups of micro mesclun
- Guérande salt and pepper from the mill as you feel it
Pour a few drops of olive oil in an anti-adhesive pan. Heat it. You will then mix the eggs, the milk and the maple syrup in a bowl. In this perfumed mixture you will bath the slices of bread. Once soaked, place them on the heated pan where they will cook 4 minutes on each side.
While the bread is cooking, delicately cut the Épicurien: four slices are necessary; be generous with the cut… Mix the micro mesclun salad with nut oil and seasoned with salt from Guérande and pepper from the mill. Once the slices of bread are cooked, put them on a plate. On these slices you will then place the cheese and the succulent balsamic vinegar cherries. Finally, close to this Epicurus delight, raise a stack of micro mesclun salad and, do not forget, let salt and pepper fall, like the first snow, on the cherries.