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Hearty Cretons With Grondines

Hearty Cretons With Grondines


  • 4 slices Grondines cheese
  • 2 two slices of veal cretons, home-made
  • 15 ml (1 tbsp.) fig jam, store-bought
  • 2 leaves of mesclun lettuce
  • Bread chosen: Organic sunflower seed bread

Veal cretons

  • 1 bread slice, diced
  • 125 ml (1/2 cup) milk
  • 15 ml (1 tbsp.) butter
  • 1 shallot, finely chopped
  • 1 small garlic clove, finely chopped
  • 225 g (1/2 lb) ground veal
  • 1 pinch of cinnamon
  • 1 pinch of nutmeg
  • 1 pinch of clove
  • Salt and freshly ground pepper


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  • Slice two pieces of bread.
  • Spread each slice with fig jam.
  • Top with the cretons, cheese and lettuce.

Veal cretons

  • In a bowl, soak the diced bread in milk.
  • In a large saucepan, brown the shallot and garlic in butter.
  • Add the meat and continue cooking for 10 minutes.
  • Add the soaked bread and spices.
  • Continue cooking for 5 minutes, stirring while cooking. Add salt and pepper.
  • Pour the mixture into a terrine and let it set in the refrigerator.


You can use these cheeses for this recipe


Fruity and light

These lighter wines are known for their simple fruity scents, their refreshing quality and their subtle tannins. They should be enjoyed in their youth.

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