By Flavor & The Menu
May 11, 2021

Bel Group, cheese purveyors for more than 150 years, invited chefs from across the industry to try its three new foodservice products: Boursin Dairy-Free Garlic & Herbs Cheese Spread Alternative; Boursin Professional Frozen Gournay Cheese Cubes; and new foodservice sized tubs of this beloved brand. Each offers the storied flavor and texture of Boursin Garlic & Herbs Cheese.

Chefs have long relied on this iconic cheese, leveraging its signature punch of savory flavor. The chefs took the three new products for a spin, playing with them in their professional kitchens and evaluating them on flavor, versatility and operational advantages.

Here is what they have to say about the three new Boursin products:

Boursin Professional Frozen Gournay Cheese Cubes

“We are already furiously doing R&D on a wide variety of applications for these delicious little Boursin Frozen Cubes. From salads to pizza toppings, the mess-free convenience and built-in portion control is sparking lots of innovation from our culinary team.”
Nate Weir, VP of Culinary, Modern Restaurants

“I have found the new Boursin products to be incredibly versatile. My favorite, the ready to use Boursin Frozen Cubes are a great garnish option, perfect on top of a flatbread, salad and even pastas. They add a hit of flavor to any dish and the cube shapes add another dimension to your presentations.”
Amy Smith, Sr. Director Culinary & Operations Innovation, Miller’s Ale House

“Boursin Frozen Cubes are an ingenious format for adding the signature flavor of Boursin cheese to salads and garnishes. I love its versatility!”
Matt Voskuil, Group Executive Chef, Ocean House Management

“Boursin Frozen Cubes is perfect for maintaining consistency and portion control in my kitchens. We have been using it to finish our white clam sauce linguine in place of the butter and it really does some amazing things to add a boost of flavor and creaminess.”
Ian Ramirez, Director of Culinary Innovation and Operations, Creative Dining Services

Boursin Professional Gournay Cheese tub

Boursin adds creaminess and craveability to Chef Maira Morales’ Cuban Frita Burger.

“Outstanding product, and the tub application is a refreshing change with Boursin that allows chefs to utilize the product to a whole new level.”
Olivier Gaupin, Director of Culinary Operations, Benchmark Hospitality

“The new Boursin tub packaging is awesome and has made it great from an operations perspective: pop the top and execute a recipe. It’s easy to open, you can use 100% of the product, and it’s small enough to store right on the line.”
David Stadtmiller, Sr Director Global F&B Development, TGI Fridays

“After years of unwrapping the Boursin, one by one, we now have access from big bulk to a single scoop in a convenient pop-top stackable tub. Boursin has simplified the ability for chefs to add it to dishes from banquets to à la carte in just one package.”
Thomas Horner, Complex Executive Chef, Marriott International

“Just like every household in France has Boursin in the refrigerator, every chef should have Boursin in a tub in the kitchen. Think quality, versatility and profit!”
Olivier Desaintmartin, MCF, Chef/Owner, Caribou Cafe

Boursin Dairy-Free Garlic & Herbs Cheese Spread Alternative

Chef Jennifer Obrien layers Roasted Harvest Vegetables atop a spread of Dairy-Free Boursin.

“Dairy-Free Boursin is a standout innovation for a spreadable non-dairy option. Full of herbaceous and tangy flavor, the creamy texture leaves nothing to be missed. Great as a spread on bagels or for an interesting alternative for building a savory breakfast toast.”
Jennifer OBrien, Senior Manager Culinary, Luxury, Marriott International

“The new dairy-free option allows chefs to share the inimitable flavor and quality of Boursin with their vegan and dietary-restricted guests.”
Quinn Adkins, Director of Menu Development, Culver Franchising System

“Dairy-Free Boursin is the best option if you want similar flavor and texture as regular Boursin but without the dairy. A ‘must’ product for today’s always-changing culinary world.”
Maira Morales, VP Research & Development, Wild Wing Cafe