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Gruyère AOP foam, soft boiled egg and chanterelle mushrooms

Printable version PDF file

Serves 4


20 min

15 min


• 200g grated Gruyère AOP
• 1/3 litre milk
• 1/3 litre single cream
• 4 fresh eggs
• 200g small chanterelle mushrooms
• 4 cloves garlic
• flat leaf parsley
• 3 tbsp olive oil for cooking
• Fleur de sel
• Freshly ground pepper
• 1 whipping siphon and gas cartridge
• 4 martini glasses


Cook the eggs by placing them carefully into a pan of boiling water with a splash of vinegar for 4 minutes.
Stop the cooking process by plunging them into cold water.
Remove the shell under running water and put them to one side.

Heat the milk and cream in a pan. Once boiling point is reached, add the Gruyère AOP and stir until melted. Season.
Strain the liquid through a sieve into a bowl and let this cool in the fridge for 20 minutes.

Wash the chanterelles under running water, taking care to not soak them.
Brush them carefully.
Blot them dry with a clean tea towel. Finely chop the garlic and the parsley and combine them to make a persillade. Sauté the chanterelles in a very hot frying pan with a tablespoon of oil. Stir from time to time until the chanterelles release their moisture.
Drain the mushrooms and pour any remaining juices away. Heat the rest of the oil over a low heat.
Return the chanterelles to the pan along with the persillade. Cook for a few minutes, stirring carefully.
Season and keep them warm.
Put the Gruyère AOP cream in a whipping siphon and load the gas cartridge.
Put a soft boiled egg in the bottom of a martini glass.
Using the siphon, cover the egg with a layer of foam and finish with several chanterelles.
Season to taste and decorate with a few sprigs of flat-leaf parsley. Serve immediately.

Tip: Replace the chanterelles with porcini mushrooms. For a real feast, shave over a little truffle.