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mac & cheese, spinach, truffle paste, panko breadcrumbs

Brunch, Vegetarian, Salted, Cheese, Vegetables and Fruits

Pasta dish made with a strong cheddar based mornay sauce, accompanied by spinaches and truffle paste.  Finished in the oven for a nice crispy panko gratinée.


Recipe for 12 tapas

Mornay sauce

650 Ml
35 Gr
35 Gr
Wheat flour
350 Gr
Old cheddar
1 Pinch(es)


175 Gr
Baby spinach
2 Unit(s)
French shallot
2 Clove(s)
2 Tbsp
Truffle paste


300 Gr


75 Ml
Japanese breadcrumbs (panko)
20 Gr
Grated parmesan
1 Tsp
  • Salt and pepper

Preparation time: 45.00 min

Preheat your Oven at 400.00 °F

  • Preparation

    Finely slice the French shallots.  Slice the spinaches.  Grate the cheddar cheese.  Cook the pasta to until al dente based on the packages instructions.

    In a mixing bowl, combine all of the ingredients for the panko crust.

  • Mornay sauce

    In sauce pot, melt the butter and then add the flour.  This is to make the roux.  Once cooking for a minute or 2, add the cold milk in one pour.  Continue to whisk until it starts to thicken.  Once the desired thickness is acquired, add the nutmeg.  Season to taste with salt and pepper.  Cook for a few minutes and then add the cheese, make sure to continue to stir.  Add the pasta.  Set aside.

  • Spinach

    In a large pot, melt the butter.  Cook the shallots for 2 minutes and then add the spinach.  Stir continuously.  Once the spinach is wilted, add the garlic, cook for a minute and then season with salt and pepper.  Add the truffle paste.

  • Garnishing

    In an oven proof pan, place half of the pasta on the bottom.  Spread the spinach and truffle mixture on top of the pasta and then cover with the remaining pasta.  Garnish with the panko mixture and then place in the oven for 20-25 minutes before serving.

Truffle paste, commonly called Tartufata is an ingredient you can often find in specialised grocery stores.

A mornay sauce is a béchamel sauce with the addition of cheese and any cheese can be used for a Mornay.

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