This is a traditional recipe from the Champagne region of France, where the local soft cheese is used as the base for a pizza-like tart of mushrooms and cream.
Mushroom Cheese Sauce (Fondue de Champignons au Chaource)
This is a traditional sauce, spread and filling found in the Champagne Region of France. Chaource is a cow's milk cheese from the region, and is similar in texture to Camembert, though it is more similar in flavor to Brie. You can serve the sauce in a variety of settings, including in pastries, pies or on toast.
Sirop de Liège or Belgian Apple Butter
Though it claims to be a product of the city of Liege, it is more broadly a regional product that can be found in the Dutch (Appelstroop) and German (Apfelkraut) speaking parts of the region as well. The version from Liege incorporates pears into the syrup instead of just apple. This recipe differs from the more traditional ones in that we add sugar. This is simply easier, and you could of course, add more fruit until the desired level of sweetness is achieved.
Bacon-Cream Sauce (Saar Style)
The key ingredient to many of the traditional peasant dishes of the Saarland is the rich bacon-cream sauce. Apply liberally to everything containing potato.