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Vegetable Carpaccio with Reblochon


  • 1/3 Reblochon
  • 1 beetroot of the Chioggia type, pink and raw
  • 1 small black radish
  • 1 courgette
  • Some pink radishes
  • 1 pomegranate
15 Min making
0 Min Baking
4 People

Directions :

  • Peel the beetroot and the black radish. Wash the pink radishes and the courgette.
  • Cut the pomegranate into two and gather half of the seeds by turning it over and tapping on its hull with a wooden spoon.
  • Using a mandolin, finely chop all of the vegetables. Remove the Reblochon’s rind and cut it into small sticks. Arrange the vegetable slices attractively on 4 plates, add the pomegranate seeds and the Reblochon sticks.
  • Mix the oil, lemon, salt and pepper and pour a little sauce on each plate.
  • Serve as a starter. You can add a few sprigs of coriander.

Bon appétit !

Accompaniments for Reblochon :

Accompaniments for Reblochon