• 4 bacon slices minced
  • 1 bag of leeks Les Cultures de chez nous
  • 60 ml (1/4 cup) dry white wine
  • 250 ml (1 cup) cream 35%
  • 125 ml (1/2 cup) grated regular Oka cheese
  • Salt and pepper
  • 3 dozen of small precooked vol-au-vent
LeeksFind our bag in yourlocal grocery store


  • In a frying-pan, fry the bacon until crispy. Drain on towel paper and throw away the fat. In a saucepan, cook the leeks medium heat until soft.
  • Pour the wine and the cream in the leek.
  • Leave on medium heat until half of the volume, stir time to time. The mix must be thick. Add the Oka cheese, salt and pepper. Remove and let it cool. Stock vol-au-vent with mix.

Chef's notes