Cuchaules are sweet saffron rolls, a specialty of Fribourg.

1. Peel the celery root (celeriac) and rub with lemon juice. Using a slicer, cut into 1-2 mm thick slices crosswise, preferably near the middle of the celeriac. Place the slices into cold water to which some lemon juice has been added to prevent them from turning brown.
2. Using a round 4 cm cutter, cut 32 circles from the celeriac slices, blanch them in water with some lemon juice, refresh in ice water, drain and transfer to a towel.
3. Trim the rind from the cheese and cut into thin 2 mm slices. Using the same 4 cm cutter, cut out 24 circles of Vacherin Fribourgeois, each 10 to 15 g.

Assembly

1. Place circles of blanched celeriac on a baking sheet in two rows of 4. Top with a round of Vacherin Fribourgeois AOP.
2. Repeat twice, ending with a slice of celeriac.
3. Cover with plastic wrap and place in the freezer to harden.
4. Remove from the freezer.
5. Coat each stack with flour, then dip in egg beaten with a little water. Season with salt, dip in the egg. Drain the excess and coat with the fine bread or cuchaule crumbs.
6. Press into the breadcrumbs well so that they are evenly coated and return to the freezer.
7. Before frying, bread again, pressing well.

Cooking

1. Heat the peanut oil to 170°C. Add the celeriac croquettes to the oil and fry gently. Drain on a paper towel-lined plate.
2. Heat in the oven before serving so they are evenly heated.

Garnish

1. Heat a skillet and add the oil.
2. Saute the mushrooms quickly.
3. Add a knob of butter, season with salt and pepper and drain in a strainer.
4. Combine the various oils with the vinegar and season with salt and pepper.
5. Cut the cooked green beans into diamond shapes. Dress with the vinaigrette.

Presentation

1. Arrange a few sautéed mushroom in the centre of each plate.
2. Place the green beans on top, add a few diced blue potatoes and squash balls. Among the mushrooms, place the croquettes, surround with a few arugula leaves and dress with vinaigrette.