Serves: 4
Difficulty: Medium

Winemaker Fabien David, of Château de Garbes, shares his favourite festive starter of breaded Cabécou du Périgord salad. Also fantastic as a light lunch or supper, Fabien recommends enjoying this delicious goat’s cheese with a glass of Château de Garbes, Cuvée Grains Nobles.


  • Green salad leaves, such as dandelion or rocket
  • Olive oil
  • 2 eggs
  • 4 Cabécous du Périgord
  • 100g breadcrumbs
  • Sunflower or peanut oil for frying
  • 100g lardons
  • 2 tbsp good red wine vinegar


1Whisk the eggs with a drop of olive oil.

2Pepper the cheeses and dip them in the beaten egg and then the breadcrumbs.

3Heat the frying oil to 180°C. Gently drop in the cheeses and cook until golden. Remove and drain before placing on absorbent kitchen towel.

4Brown the lardons in a frying pan, then remove and drain on the kitchen towel.

5Remove excess fat from pan and deglaze with the red wine vinegar. Pour the warm dressing over the salad leaves and stir gently to coat. Check the seasoning.

6At the last moment, divide the salad leaves onto plates and place a breaded cheese, lardons and a few walnuts on top of each.

7Enjoy with a glass of Château de Garbes!


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