i'm classically trained as a chef and ran 5 restaurants for a few years.
Here's a couple of things I've done
Blue des Causses Cheese
Chevre Frait (spreadable goat cheese) and Camembert
Swordfish and Tuna Carpaccio
Camembert (Unpasteurized Jersey Milk)
Goat Pyramide and Crottin
Fish: hot and cold 3 ways