Marseillan, France


Silky bacon foam and Cow cheese of Salagou,
crunchy “mouillette” with dry ham


  • 20cl Whipping cream
  • 50g of Bacon
  • 1 onion
  • 20g Vache du Salagou cheese
  • 1 Breadfarm slice bread
  • 1 Slice of dried cured ham
  • Butter
  • Salt
  • Pepper


  1. In a frying pan, colour the bacon. In the meantine slice the onion.
  2. Add the bacon and carry on cooking on a low heat for 10 min while stirring.
  3. Then add the cream, the cheese in small cubes and carry on the cooking for 5 min.
  4. Clear everything in a mixer bowl and mix well.
  5. Then pass the mixture in fine colander, adjust the dressing if necessary. Place the cream in a siphon with two gas cartridges and keep warm.
  6. Toast the slice of bread and cut it in the shape of large matches.
  7. Spread them with butter and add on top the dry cured ham cut in advance.
  8. Dress the mousse in a shot glass and place on top the ham soldier.