Mix the Gervais with the spices, herbs and gherkins – season to taste. Place cheese slices on top, spread the gervais on the slices (best with a piping bag), and form into rolls. Mix flour with chili powder. Draw the rolls through the egg, turn them in the mel and bake them briefly in hot vegetable oil – drain well. For the bell pepper vinaigrette, peel and seed the peppers, cut into small cubes and mix with the remaining ingredients – season to taste. Spread bell pepper vinaigrette on plates, cut cheese rolls in half if desired and arrange on top of vinaigrette. Garnish with fresh herbs.