Laurent

  Bonjour’s

    Cheese

      Corner:

Specialties

Here are the specialties’ items you can find at the Cheese Corner.

Laurent Bonjour's philosophy about the weather:

• :

hot weather: "When It’s just too blasted hot to cook. Let’s get out the cheese, pâté and bread, and a good wine and chill."

cold weather: "When It's chilled out. Let warm up a Tartiflette or cook a Fondue, with a simple salad and a good wine and stay warm."

• , a simple salad and bread, and warm up."

Duck Mousse with Porto Wine

This is a silky mousse of duck Foie Gras, duck liver & duck fat marinated in port wine, seasoned & cooked. 7oz. 

Pork Pâté with Black Pepper

This is a French country style pâté flavored with black pepper. 7oz.

Duck Sausage with Figs

This is a traditional South of France sausage made with duck and

pork flavored with figs and brandy. Around 16oz.

Merguez. Spicy Hot Sausage

This is a spicy Mediterranean lamb and beef sausage. Around 16oz.

Smoked Salmon & Spinach Mousse

This is a flavorful and smooth combination of smoked salmon, cream and spinach. 7oz

Pork Rillettes

This is a combination of shredded pork meat, pork fat seasoned &

cooked confit Style. The Real recipe from Le Mans, France where the Rillettes are originated from Centuries. 7oz

Wild Boar Sausage with Cranberries & Apples

This is a traditional game sausage made of wild boar and porkflavored with red wine,  apples and cranberries. Around 16oz.

Fondue Savoyarde

                             This "Pre- shredded and pre-mixed, ready to be cooked" was  "The recipe of the week" for the

                           Los Angeles Times

       Food Section

       Wednesday, November 3, 2004.

This is Laurent Bonjour's own recipe and proud of it.

Charles Perry the writer, called me the week before the article came up to tell me after he tried it that

"This was the best fondue, he never had."

And he is not the only one. Customer, adults and/or kids, and even French people told me the same thing. "Sweet with a kick."

And even more, discover the final twist of eating a Fondue Savoyarde in Haute-Savoie.

TRY IT... And this will be your cold weather main course dinner.

Pre- shredded and pre-mixed, ready to be cooked. 16oz

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Will serve 2 persons as an entrée or 3- 4 as an appetizer. (need additional ingredient to finish the recipe.)

Available at the roving truck during cold days (winter) or order it when ever you want one.

Order need to be placed by Tuesday night for next week delivery.

Tartiflette

This is "The typical Dish of Haute-Savoie" the County where Laurent Bonjour is from and is make it for you, pre-cooked, so it’s very easy to warm it up and fast for you to enjoy.

This absolutely delicious potato dish that uses a specific cheese from the Savoie region, the Reblochon, (check Laurent Bonjour about the reblochon.)

Serve Tartiflette in winter, with a salad, a crusty French bread and a good wine. This is truly a one dish meal.

Will serve 2 - 3 persons as an entrée or 3- 4 as an appetizer. 20oz

Available at the roving truck during cold days (winter) or order it when ever you want one. Order need to be placed by Tuesday night for next week delivery.