Jean-Christophe Novelli Recipes

Eating In... Jean-Christophe Novelli RecipesJean-Christophe Novelli is a 5 out of 5 AA Rosette and Michelin award winning chef and he has been dubbed the “the nation’s favourite French chef”.

Exclusively for Port Salut, Jean-Christophe has created two French themed recipes and a series of tips for creating the perfect cheeseboard.

“Port Salut is a classic French cheese which I have always enjoyed, so I was delighted to be asked to work with the brand. For the recipes I have used Port Salut to give traditional French dishes a new twist and I hope my cheeseboard tips will give your cheese course a whole new lease of life.”

Jean-Christophe Novelli

Crispy granary bruschetta, with poached egg, spinach and a Port Salut glazeCrispy granary bruschetta, with poached egg, spinach and a Port Salut glaze

A twist on the classic Eggs Florentine
Serves: 4
Preparation & Cooking Time: 25 minutes
4 large eggs
4 thick slices of ciabatta bread
25ml olive oil
1/2 tsp dried herbs
400g washed baby spinach leaves

For the glaze:
100ml double cream
2-3 tablespoons of white wine vinegar
4 egg yolks
100g Port Salut (thinly sliced)
50g butter
Sprinkle of ground nutmeg


  1. Place the slices of ciabatta on a baking sheet, brush with olive oil and season with dried herbs, salt and pepper
  2. Place in a hot oven (180?C) and bake until crisp and golden brown (approx. 5 mins) then set aside on serving dishes
  3. Bring a large pan of water to the boil and add a couple of tablespoons of white wine vinegar
  4. Stir with a whisk to start a circular motion in the water and crack in the eggs one at a time, immediately turn down to a simmer - 3-4 minutes for a soft egg, 5-7 minutes for a hard poached egg
  5. In a saucepan, bring the cream to the boil and reduce for a few minutes to thicken and then remove from the heat
  6. Stir in the Port Salut and the eggs, allowing the cheese to melt
  7. In a frying pan, add the butter and the spinach, cover and bring to the boil. When soft and wilted, strain to remove any excess water
  8. Season with salt and pepper and spoon an equal amount onto each slice of ciabatta
  9. Top with an egg and mask with the cheese and cream mix
  10. Place under a hot grill until bubbling and golden brown
  11. Garnish with snipped chives and serve

Chicken, leek, Port Salut and mushroom fricassée, with wholemeal croutonsChicken, leek, Port Salut and mushroom fricassée, with wholemeal croutons

Serves 4
Preperation and cooking time: 25 minutes


  • 4 x skinned and boneless chicken breasts (cut into thin strips)
  • 2 leeks, trimmed, washed and cut into thin slices
  • 2 x spring onions (trimmed and chopped into thin roundels)
  • 1 clove of garlic (peeled and crushed)
  • 100g chestnut or button mushrooms (sliced)
  • 100g Port Salut (thinly sliced)
  • 50g Port Salut (cut into cubes)
  • 50g breadcrumbs
  • 75ml double cream
  • 25g butter
  • 1 bunch of chives (chopped)
  • 4 slices of wholemeal bread (cut into fingers)
  • 25ml olive oil
  • 1/2 tsp dried herbs
  • 1/2 glass white wine
  • 1 tsp paprika


  1. Heat a griddle pan, brush the chicken strips with a little olive oil and season with salt, pepper and paprika
  2. Char-grill the chicken until well coloured and cooked through, remove from the pan and keep warm
  3. In a large saucepan, melt the butter over a low heat and then add the leeks and spring onions and sweat until tender
  4. Add the garlic and mushrooms and continue to cook until the mushrooms are tender and soft
  5. Add the white wine and cream, and bring to the boil
  6. Add 100g of Port Salut (thinly sliced) and simmer until the cheese is melted and the sauce is thick, and then sprinkle in the chives
  7. Add the strips of chicken and stir until coated with sauce
  8. Place in an oven proof serving dish and set to one side
  9. In a bowl combine the remaining 50g of Port Salut (cut into small cubes) with the breadcrumbs and scatter over the top of the dish
  10. Bake in a pre heated oven (160C) until the crumbs are crisp and golden and the cheese has melted (approx. 15 minutes)

For the wholemeal croutons:

  1. Place the bread fingers on a baking tray. Brush with olive oil and dried herbs and season with cracked pepper
  2. Bake in a hot oven until crisp and golden brown, serve on a side plate alongside the fricassée

Cheeseboard “Theatre”Cheeseboard “Theatre”

Jean-Christophe Novelli shares his top tips on how to revive the cheeseboard and give it the theatre it deserves

  1. Add some flavoured texture to your cheeseboard by dropping plain bread in favour of a fruit & nut bread, such as apricot & walnut or prune & hazelnut and serve it slightly stale, cut into thin wafer slices
  2. Fruit and cheese are a classic combination but give your grapes some extra character by serving them frozen – simply wash a bunch of grapes and shake off any excess water, place on a plate and pop in the freezer, serve directly once frozen onto the cheeseboard giving a more interesting texture with extra bite
  3. Add a simple twist on the traditional by pairing your cheese with fruit that has a sharp acidity such as: cherries, raspberries, gooseberries, redcurrants, nectarines and tangy plums – these work well frozen too
  4. Turn your cheeseboard into a visual feast by serving long celery stems in a vase of ice water. Team with a small bowl of rock salt too for dipping
  5. Radishes are a tasty substitute to celery providing a peppery bite, leave a little stem on each to hold on to and why not dip these in rock salt too
  6. A fashionable alternative to the classic chutney is quince jelly – its sweet flavour will add a different dimension to your cheeseboard
  7. Spice up your cheeseboard with a handful of sliced chillies or jalapenos to give a flavoursome punch, this works particularly well with hard cheeses – chillies perfectly complement the quince jelly too
  8. Tantalise tastebuds with a rollercoaster ride of textures and flavours by adding olives and nuts to your cheeseboard
  9. For an unexpected flavour, add some ground coffee beans to your board. A little sprinkle will give your cheese a delicious edge
  10. Use dried vine leaves, herb sprigs and edible flowers to add more drama, aroma and taste to your cheeseboard

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