Gourmet Sampler Plate

Red cabbage salad: grate the red cabbage into thin strips.

Season with raspberry vinegar and olive oil.

Place a heaping spoonful of salad into each section of the plate and decorate with alfalfa sprouts.

Omelette cubes and red chicory: prepare an omelet by whisking together the eggs, fresh cream, grated Gruyère, horseradish, salt and pepper in a mixing bowl.

Pour this mixture into a small square oiled baking dish (the omelet must be at least 2 cm thick when cooked).

Preheat the oven to 180 °C and bake for 15 min.

Remove from oven and set aside to cool.

Once cool, cut the omelet into bite-sized cubes and place them in one section of the plate.

Top with a chicory leaf and sprinkle with the vinaigrette made by mixing olive oil, vinegar, salt and pepper.

Pasta sampler: cook the pasta al dente in a saucepan with salted water.

Drain, season with olive oil, a bit of lemon and pepper, and place in one of the sections of the plate.

Sweet & savory cheese: cut the Ossau Iraty cheese into bite-sized cubes and roll them in the poppy seeds.

In one section of the plate, place a spoonful of black cherry jam and top with a cube of cheese.