Recipe for Banon cheese in its leaf and chestnut velouté.

Preheat the oven to 210°C (fan oven setting 7). In a pot, sauté the chestnuts in olive oil with the shallot. When it is golden, add the broth and pour in the water. Season with salt and pepper. Let simmer for 10 minutes.

Off the heat, stir in the fresh cream and half of the tarragon. Blend with a hand blender until you achieve a smooth velvety texture.

Remove the label and string from the cheese. Gently open the leaves to uncover the cheese. Bake for 5 minutes on parchment paper.

Divide the soup into two nice bowls. Sprinkle with reserved tarragon and pink peppercorns. Enjoy by dipping small pieces of cheese into the soup.

To finish, the trick: add small golden croutons of country-style bread.