Mix 2/3 of Onetik Bleu des Basques with 1/3 of single cream
Season to taste
Use with pasta or fish.

Mix boiled potatoes with Onetik Bayonne, olive oil, shallots and fresh herbs.

Mix 50 g of poultry meat and 1 egg with Onetik Lorraine
Season to taste
Stuff the remaining poultry breast.
Using film, roll into a cylinder.
Boil for 15 min.
Remove the film and slice.

Place slices of onion and tomato on a toasted slice of farmhouse bread rubbed with garlic.
Spread with Onetik Calanques.
Grill

Prepare an omelette.
Before folding, fill it with Onetik Tosca Dona.

Cook the shortcrust pastry in the oven at 180°C.
Heat the Onetik Alsace pack in the microwave.
Pour into the pastry case. Leave to cool in the fridge for 20min.
Serve with a side salad.

On a slice of smoked salmon, arrange some Onetik Jardin, cucumber and mint.
Roll into a cylinder.
Refrigerate for 10min.

On a strip of filo pastry, place some Onetik Bayonne mixed with an egg.
Fold and cook in a hot oven.

Place peeled and sliced potatoes in an oven-proof dish.
Add a mixture of 2/3 of Onetik Bleu des Basques preparation and 1/3 of single cream.
Cook for 30min in a hot oven.
Eat warm.

Cut the courgettes into 3-cm thick slices. Hollow out some of the flesh.
Fill the courgettes with a mixture of Onetik Jardin, shallots and olive oil.
Place in the oven for 25min at 180°C.

To 400g minced lamb, add 100g of bread (crust removed) soaked in a glass of milk, 2 eggs and 100g grated Ossau Iraty cheese.
Cut the tops of the tomatoes, scoop out the flesh and stuff them with the minced meat mixture.
Place the tops back onto the tomatoes, drizzle with olive oil and cook at 170°C for 20 to 25 min.
After 15 minutes, place cheese slices under the tomato tops.
Serve on a plate

Cook unpeeled potatoes. Grill some bacon and slice the potatoes.
On a plate, overlap potato and cheese slices.
Place under the grill for 1 min.