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The Favourite With Migneron de Charlevoix

The Favourite With Migneron de Charlevoix


  • 4 slices Le Migneron de Charlevoix cheese
  • 60 ml (1/4 cup) pearl onions, halved
  • 60 ml (1/4 cup) shiitake mushrooms
  • 30 ml (2 tbsp.) butter
  • 30 ml (2 tbsp.) aioli, home-made
  • 4 roast beef slices
  • Bread chosen: Baguette


  • 1 garlic clove
  • Sea salt
  • 2 egg yolks
  • 5 ml (1 tsp.) Dijon mustard
  • 60 ml (1/4 cup) olive oil
  • Freshly ground pepper


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  • Preheat oven to 350°F (180°C).
  • In a frying pan, sauté the onions and shiitake mushrooms in butter.
  • Slice open the baguette and spread with the aioli.
  • Fill with roast beef, sautéed onions and shiitake mushrooms, and top with cheese.
  • Bake for about 5 minutes until cheese is melted.


  • Using a mortar, crush the garlic with a pinch of sea salt until it forms a purée.
  • Add the egg yolks and Dijon mustard.
  • Add the olive oil slowly while continuously whisking to obtain a smooth mixture, similar to the consistency of mayonnaise. Season with pepper. Set aside.


You can use these cheeses for this recipe


Aromatic and supple

These medium-bodied wines offer supple tannins that of ten carry a certain roundness. They are usually dominated by aromas of ripened fruit or woody notes (toast, coffee or vanilla).

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