First boil the wheat according to the directions. Put another kettle on with boiling water and blanch the parsley, spinach and chervil. Immediately rinse the herbs in ice water. Put the green herbs in a blender and mix very finely with a tablespoon of butter, a dash of heavy cream, a dash of olive oil and lemon juice.

Let the leek stew in olive oil for a few minutes then add the wheat, the herbs mixture and the grated sheep’s cheese. Season with salt and pepper. Stir well together. Meanwhile, fry the wild mushrooms in butter over high heat. Season with black pepper.

Place a few ladles of the wheat mixture on a plate. Top with a few wild mushrooms and finish with a few slices of sheep’s cheese.