Recipe Idea: Nougat with Chabichou

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©Chateau de Dissay

On the occasion of a spotlight on the gastronomy of Poitou at the castle of Dissay, chefs Henri Dupont and Stanislas Simonet gave an interview to Tourisme en Vienne. Discover their recipe made in Poitou: “ We love the trompe-l'oeil spirit of this pretty chabichou nougat. We expect a sweet sweetness and we discover a delicious flavor of goat cheese and roasted fruits that surprises. »

Chabichou goat cheese Sebastien LAVAL 2538 - Tourism Vienne©Sébastien Laval
leaf stroke - Tourism Vienne


• 250 g of fresh chabichou
• 200g liquid cream
• 3 sheets of gelatin
• 40 g walnut kernels
• 40 g of whole hazelnuts
• 40 g whole pistachios
• 40 g of whole almonds
• 40 g soft apricots
• 40 g dried figs
• 1 pinch of Espelette pepper
• 2 tablespoons of Neuville walnut oil
• salt pepper


Mix the liquid cream over low heat and the chabichou cut into cubes.
Whisk until the chabichou is dissolved and the mixture is smooth and homogeneous.
Incorporate the gelatin previously soaked for a few minutes in cold water.
Keep the mixture aside.

In an oven preheated to 180°C, roast the walnuts, hazelnuts, pistachios and almonds on a baking sheet for 5 minutes.
Meanwhile, coarsely chop the apricots and figs.
Take the nuts out of the oven and coarsely chop them.

Incorporate the dried fruits, apricots and figs into the chabichou cream.
Season with salt, pepper, chilli and walnut oil. Mix well.
Pour into a silicone mold and let take in the refrigerator for 4 hours.
For tasting, cut the nougat into the desired shape.

This chabichou nougat can be served as an aperitif, as a starter or with cheese, accompanied by a mesclun and a walnut oil vinaigrette


All you have to do is enjoy yourself, bon appetit!