By Flavor & The Menu
April 1, 2022

Chefs are reaching for Boursin® Gournay Cheese, making full use of its signature punch of savory flavor and creamy-crumbly texture in unexpected applications. They’re touting this storied cheese as a great flavor amplifier with broad menu versatility and high value perception with guests. Proudly produced by Bel Brands USA, a family-run company with more than 150 years of cheese expertise, bringing a valuable blend of tradition and innovation to foodservice operators.

Take a look at these creative, flavor-forward menu items that maximize the fresh, herbaceous flavors of Boursin—now with three foodservice options aimed at providing chefs with both practical solutions and menu inspirations.

UNEXPECTED WITH… BOURSIN® PROFESSIONAL GOURNAY CHEESE GARLIC & FINE HERBS

The classic flavor of Boursin’s original recipe available in foodservice sizing with resealable packaging

Boursin® Garlic & Herb Cheesecake

In developing this recipe, Jason Musser, former Corporate Executive Chef at Al Copeland Investments, switches out cream cheese with Boursin®, then mixes in whole eggs, yolks and sour cream. Once blended, he adds Colby and Parmesan, green onion, salt, black pepper and white pepper, then bakes the mixture in a Parmesan cracker crust until it set. “The creamy texture of the Boursin® lends itself to working in a cheesecake recipe,” he says. “It makes it much lighter and fluffier.” Musser tops the appetizer with a whipped quenelle, made with Boursin® Black Pepper Cheese, heavy cream and herbs de Provence. He serves a fresh tomato-olive salsa tossed in red wine vinegar as a colorful, sharp contrast.

Cuban Frita Burger

Maira Morales, VP of R&D for Wild Wing Café and Back Yard Burgers, based in Charlotte, N.C., makes a signature burger, stuffing two patties, made with chorizo and ground beef, with Boursin Garlic & Fine Herbs cheese. She tops it with pimento peppers, tomato and butter lettuce. “Boursin’s creaminess—and how perfectly it melts—adds great dimension to this build. Boursin takes it to the next level.”

Boursin Black Pepper Beignets with Honey-Chile Glaze

Steven Sturm, Senior VP of Food & Beverage for Firebirds Wood Fired Grill, based in Charlotte, N.C., makes a savory play with beignet dough, combining it with Boursin Black Pepper. For the glaze, he balances the sweetness of honey and pineapple juice with the smoky heat of adobo sauce and chipotle pepper. Sturm finishes the glazed beignets with crushed pistachios. “The creaminess of the Boursin cheese combined with the sharpness and black pepper kick is perfect with the crunchy textures and sweet and spicy sauce.” He envisions these beignets either on a brunch, bar or appetizer menu.

UNEXPECTED WITH…BOURSIN PROFESSIONAL IQF FROZEN CUBES

At 3 grams each, they’re ideally portioned for quick hits of flavor with creamy, crumbly texture

Boursin Bagel Bites

Brad Kent, Co-founder/Chief Culinary Officer of fast casual Blaze Pizza and Chef/Owner of Bagel + Slice, a pizza-by-the slice and bagel shop in Los Angeles, makes an all-in-one “bagel and a schmear” with his Boursin Bagel Bites. He wraps the dough around the soft, savory cheese and rolls it into a ball. After proofing, he boils them and coats them in either sesame or poppy seeds. For this application, Kent uses Boursin® Professional IQF Frozen Cubes. “They make portioning really easy. I like that the Boursin is already fully seasoned—that makes for an easier scalable solution for creating a signature product.”

Baked Boursin Artichoke Dip

David Cox, Corporate Executive Chef/Director of Purchasing at Norms Restaurants, based in Rancho Santa Margarita, Calif., relies on Boursin® Professional IQF Frozen Cubes to bring in a punch of savory, herbaceous flavor when making a warm dip. His Baked Boursin Artichoke Dip is rich and indulgent, with artichoke hearts, cilantro, roasted red bell peppers, garlic, sour cream, mayonnaise, chipotle, Asiago cheese, cayenne, black pepper and Boursin.

UNEXPECTED WITH…BOURSIN® DAIRY-FREE CHEESE SPREAD ALTERNATIVE

Made with high-quality coconut oil and small-batch blending methods, this dairy-free product delivers the unique flavors found in the traditional Boursin

Smoked Creamy Grits with Boursin Dairy-Free Cheese Spread

Portia Lashley, Pastry Chef Instructor of Community Foodbank of NJ in Metuchen, N.J., spins this Southern classic into a modern veg-centric dish. She combines grits with pumpkin purée, unsweetened coconut milk, smoked paprika, Cajun seasoning, granulated garlic and onion, and rosemary, then tops the grits with a spoonful of Boursin Dairy-Free Cheese Spread and roasted vegetables.

“I wanted something more fulfilling and appealing than the classic standard breakfast dish,” says Lashley. “It had to appeal to dairy and non-dairy clientele alike whilst still having richness and creaminess. Boursin adds a depth of flavor and finish to the dish without a compromise of texture. It works perfectly to bring creaminess to a plant-based dish. The herbs add another dimension.”

There’s only one Boursin! Find on-trend menu ideas starring this iconic cheese at belbrandsfoodservice.com.