Under his black hat, Marc Veyrat hides many Christmas recipes. And this year, he decided to share with you one of his delicious creations, his virtual bacon squash soup and his apricot and Beaufort tartlet. A starter as generous as it is easy to make that will please all taste buds. 

@Black and Wild

Squash soup with virtual bacon and its apricot and Beaufort tartlet

Ingredients (for 4 guests):

  • 1 liter of milk
  • 1 liter of cream
  • A piece of smoked brisket (25 cm)
  • Half a squash
  • 500g of butter 
  • 3 onions
  • 300g Beaufort
  • Whole apricot jam
  • A baguette
  • Orange

The preparation :

Bacon foam

  • Fry the smoked bacon dry. Add skimmed milk and cream.
  • Bring to a boil. Mix then filter.
  • Let cool to room temperature.
  • Introduce this preparation into a siphon. Shake well. Leave to rest in the freezer for 20 minutes.


  • Peel, deseed then cut the squash into cubes of about 4cm².
  • Brown dry, stirring for 5 minutes with the onions.
  • Cook, covered, over low heat for 20 minutes.
  • Add the milk, 3/4 of the vegetable broth, salt and sugar.
  • Bring everything to a boil for 20 minutes. 
  • Mix, filter and check the seasoning. 


  • Dice the Beaufort.
  • Cut the bread lengthwise to make sandwiches. Toast the slices in the toaster.
  • Add the apricot jam, the diced Beaufort and the basil leaves.
@Black and wild


  • Fill bowls with lukewarm squash soup (about 7 to 8 centimeters high)
  • Take out the siphon. Shake well.
  • Siphon with the bacon foam on each bowl (about 3 centimeters high).
  • Grate orange zest over the bacon foam.
  • Time for tasting!

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