Millefeuilles of apples with roquefort

Publiée le 20/03/2019



According to a cook recipe from

Anne Piovesan
Créatrice de Goûts®
Lionel Piovesan : crédit photo
Déjeuners sur l’herbe


Millefeuilles de pommes au roquefort
à l’huile vierge de noisette FFL Vigean

Preparation: 20 min
Cooking: / min
Rest: /


  • 4 apples
  • 200 g of roquefort cheese
  • 2 tbsp. to s. raw sheep milk yogurt
  • 1 handful of hazelnuts
  • 1 C. to s. tamari
  • 1 C. to s. lemon juice + ½ lemon
  • 2 tbsp. to s. of olive oil from France Vigean
  • 2 tbsp. to s. of hazelnut oil FFL Vigean
  • 1 C. to s. unpasteurized cider vinegar
  • 1 C. to s. of gomasio
  • Some edible flowers


  1. In the bowl of a blender, place the Roquefort cheese and the yogurt portion of sheep, mix and reserve. Crush the hazelnuts roughly.
  2. Prepare the vinaigrette; in a bowl place hazelnuts, tamari, oils, lemon juice, vinegar, and gomasio, stir and set aside.
  3. Evid the apples, and peel them by keeping them whole. Lemon them well. Place them on a cutting board and with a sharp knife cut into thin slices.
  4. In a small stainless steel circle the size of the apples proceed to assembly. Place a first slice of apples in the circle, add the cream to Roquefort and proceed until all the apples and the preparation are gone.
  5. Top with the vinaigrette and sprinkle with fresh or dried edible flowers.

Zoom on FFL Vigean virgin hazelnut oil:

It is an oil mainly rich in Omega9 which is characterized by an extremely pleasant flavor! To balance with oils rich in Omega6 / Omega3. She fights the worm. It is used only raw and adds a gourmet note to dishes.

Good taste tasting!
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