Goat millefeuille and bouquet of herbs with walnut oil


Serves 4 people

  • 4 fresh goat cheeses cut into 3 strips

  • 200g bacon

  • 300g tomatoes

  • 24 bread toasts

  • Seasonal salad

  • Lautrec pink garlic,

  • Parsley, olive oil,

  • Balsamic vinegar,

  • Walnut oil, thyme, bay leaves



To make a millefeuille, layer a bread toast, a slice of tomato, bacon and cover with bread toast. Repeat for the other millefeuilles.

Bake millefeuilles in oven at 180°C for 5 mins.

Cut slices of tomatoes. Put them on a plate with olive oil, bay leaf, and thyme. Put in the oven at 100°C for 20 mins.

Arrange 3 millefeuilles on each plate, add dried tomatoes and salad seasoned with balsamic vinegar and walnut oil.