reporter: jean uses the vacherin in the rissole.th the cheese, it becomes savory and eaten as a nibble. jean: i have childhood memories of eating the vacherin on bread. that was the inspiration for this recipe. i thought if we trap the cheese in the dough and fry it, in the middle, you will have a runny, creamy ball of cheese that will explode in your mouth. reporter: it is the top table on the roof of europe thanks to jean sulpice.