Our gourmet cheese recipes

Conchiglionis walnuts, blue cheese sauce “La Comtoise” & leek fondue

Preparation time :
20 minutes

Cooking time :
25 minutes

Portion :


Prepare your ingredients


  • 250g of conchiglionis
  • 6 leeks
  • 20g butter
  • 4 shallots
  • 1 clove of garlic
  • 30g walnut kernels
  • 125g "La Comtoise" Blue Cheese Sauce
  • 80g of grated “La Comtoise” cheese
  • Salt and Pepper


  • Cutting board
  • A frying pan
  • A salad bowl



The steps to follow

  • Cook the conchiglionis in boiling salted water for 2 minutes less than the time indicated on the packet.
  • Add a dash of olive oil and set aside.
  • Chop the leeks and shallots and mince the garlic.
  • Melt 20g of butter in a frying pan, add the shallots and garlic and fry for 5 minutes.
  • Add the leeks and cook for another 10 minutes.
  • Add the Blue Cheese Sauce “la Comtoise” and let it reduce slowly.
  • Add the walnuts and mix well.
  • Top the conchiglionis with the leek fondue.
  • Pour the sauce into a cast iron dish.
  • Add the conchiglionis, sprinkle with grated cheese on each.
  • Finish with a twist of pepper.
  • Place in the oven for 10 to 15 minutes at 170°c until the cheese has melted.

Enjoy the meal.

Preparation of the recipe by our chefs

Our chefs show you their recipe