Andrew Fraser, kitchen manager of Brown Chicken Brown Cow, in Hampton, Virginia, says the restaurant’s Boursin Aioli is a fan favorite. Featured on the Mouth of the South Burger—with pimento cheese, bacon, and pickles—the Boursin Aioli is also available as a dipping sauce a la carte. Diners like to pair it with french fries, or even pickle chips.

Fraser—who recently took over the kitchen operations at the elevated-pub-fare eatery—is such a fan of Boursin that he’s more recently been experimenting with ways to feature the cheese on other menu items. In April, Brown Chicken Brown Cow launched an LTO, the Ratatouille Burger, with the sautéed veggies and herbs you’d find in Ratatouille, topped with Boursin Garlic & Fine Herbs. He reels off a list of other possibilities: “So many burgers work well with Boursin,” Fraser says. “We do stuffed mushrooms, imagine a pinch of Boursin in those, how much flavor that would add to a burger.”

“So many burgers work well with Boursin.”

Fraser is finding that Boursin’s usefulness and versatility know no daypart boundaries—he says he recently read about Ludo Lefebvre’s famous Omelette Petit Trois and now he has plans to add a similar item, featuring Boursin, to his restaurant’s summer brunch menu.

Being able to cross-utilize ingredients, like Boursin, is one of Fraser’s goals as he begins to tinker with the Brown Chicken Brown Cow menu. In light of sky-high food costs and the travails of hiring and retaining employees, versatile ingredients like Boursin will be the key in achieving profitability, he says.

“Our menu is really unique,” Fraser says. “That’s what a lot of people love about coming here. I want to keep the creativity but find ways to incorporate different ingredients across the menu. Boursin is an obvious choice there—you can use it for so many different things.”

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