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Perfecting your Cheese Aïoli

Aïoli is a strongly flavoured garlic mayonnaise from the Provence region of southern France. It is a favourite accompaniment for fish, meat, and vegetables. Our version of Aïoli is made from three types of French cheese and homemade paprika purée. Our Head Chef Pak Wayan shares his recipe for Cheese Aïoli.

The first step is to prepare the paprika purée.

The ingredients are:

  • 250g red paprika
  • 50g onion (sliced)
  • 5g garlic (finely chopped)
  • 15g butter
  • 1g thyme
  • 15g paprika powder
  • 400g vegetable stock


  • Roast the red paprika in a 200-degree Celsius oven for 20 to 25 minutes.
  • Take the red paprika out of the oven and place it in a large bowl, cover with plastic wrap, and let it rest for 15 minutes.
  • Peel the paprika skin and remove the core, seeds, and burnt parts then dice it roughly. Set it aside.
  • Heat the saucepan and add butter, garlic, onion. Let it heat up until it becomes fragrant.
  • Add diced paprika and sauté for 5 minutes on medium heat.
  • Add paprika powder, thyme and vegetable stock. Simmer for 20 minutes.
  • Blend the mixture until smooth, then strain. Let it cool and use as needed or store it in a 1-5 degree Celsius chiller for up to five days.

Here comes the exciting part, the ingredients to make our Cheese Aïoli:

  • 1,500ml cooking cream
  • 160g of your favourite French cheese(s)
  • 250g paprika purée
  • 20g salt


  • Boil the cream on medium heat, and when it starts to get warm, add all the cheese and whisk until thoroughly mixed.
  • Add paprika purée, whisk until thoroughly mixed.
  • Once it comes to the boil, take it off the heat.
  • Add the salt and mix again.
  • Let it cool and use as needed or store it in a 1-5 degree Celsius chiller for up to five days.

This Aïoli is best paired with all types of pasta. You could add more vegetables such as broccoli, cauliflower or peas for more flavor and texture. Our special Aïoli can be tasted in our signature Salmon Tagliatelle and Green Vegetable Pasta.

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