Goat cheese from Ferme du Pâtis, daylily buds and sunflower seed praline


  • 120 g of fresh goat’s cheese from the Pâtis farm (or fresh goat’s cheese)
  • 200 g neutral oil (grapeseed type)
  • 1 small bunch of lovage
  • 60 g sunflower seeds
  • 40 g of sugar
  • 1 handful of daylily buds
  • 1 handful of garden herbs (ground ivy, chickweed, chervil, marigold, etc.)
  • flower of salt


  1. Heat the oil to 70°C. Place the lovage leaves in the bowl of a blender. Pour in the hot oil and mix immediately. Filter and leave to decant, then remove the aqueous part to keep only the green oil.

  2. Roast the sunflower seeds in a pan.

  3. Make a caramel with the sugar, then add the roasted seeds. Pour onto a plate and leave to cool. When the mixture has hardened, mix it to keep a little texture. Add a pinch of fleur de sel, pour into a bag and set aside.

  4. On each serving plate, place a layer of fresh goat cheese, salt and pepper and place the sunflower seed praline in the center. Add the daylily buds all around, then the garden herbs on top. Drizzle with lovage oil.

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