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Appetizer Salads Dinner (Formal)   Baked salmon filets topped with spinach, herbs and Rougette   Cambozola Cream Cheese Crusted Halibut Chicken breast with Cambozola mushroom cream   Veal fillet with Rougette apricot filling Dinner (Informal) Soup Dessert Meals "The Bavarian way"   Chicken breast with Cambozola mushroom cream   5.3 oz Cambozola Classic, Without Rind, Cubed 4 x 5.3 oz Chicken Breasts 0.7 oz Dried Oyster Mushrooms 2 Shallots, Cubed 5.3 oz Butter 2 tbsp Port 0.4 cup Stock Salt & Pepper 1 tbsp Flour 2 tbsp Oil 1 tbsp Crème Fraîche Soften mushrooms in ¼l water.  Fry shallots in half of butter until glassy.  Add mushrooms, port and stock.  Boil and reduce by half.  Add Cambozola continue to cook on a low heat. Season chicken breasts and dip in flour.  Fry with oil until golden brown. Add Crème Fraîche and remaining butter to sauce. Slice chicken and serve with sauce.

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