•
Cut the cheese into fine sheets, rub an earthenware
fondue pot or a cast-iron casserole saucepan with
half a clove of garlic.
• Pour in the wine, heat over a moderate heat
on the hob. When the wine comes to the boil, add all
the cheese cut into fine sheets and turn slowly with
a wooden spatula.
• Before the cheese has completely melted, put
the pot on the heat over the fondue heater, continue
to stir, season with pepper and pour in the kirsch
whilst turning and lower the heat when the cheese
has fully melted. Each guest takes a long-handled
fork, stabs a piece of bread and dips it in the fondue,
whilst turning it to cover it in cheese. Each has
to stir the mix without losing their bread if they
want to avoid a forfeit.
• Enjoy with a fruity white Vin de Savoie: Apremont,
Abymes, Chignin, or Crépy
preparation
: 15mins
cooking : 15mins
600 g of Emmental de Savoie
500 g of Beaufort
6 glasses of white Vin de Savoie
1/2 glass of liqueur Kirsch
1 clove of garlic
ground pepper
farmhouse bread cut into cubes
•
Cut the Abondance cheese into fine sheets in an oven
dish or ramekins previously rubbed with garlic. Pour
over all the white savoie wine or madeira and season
with pepper.
Grill in the oven for 5 to 10 minutes.
This typical chablais dish can be enjoyed with bread
and potatoes.
• A good accompaniment is a Marin, Crépy,
Ripaille, or a Marignan.
Abondance
Potatoes
bread
pepper
garlic
Vin de Savoie or Madiera
•
Cook the potatoes, finely diced in a pan with some
onions in the butter. • When the potatoes are
nearly cooked scrape a slightly runny reblochon into
flakes and spread over the mixture
• Continue to cook with a gentle heat until
the Reblochon melts and runs into the potatoes
• Enjoy with a Crépy or a Marin
1
Reblochon
1,5
Kg de pommes de terre
40
g de beurre
sel
poivre
oignons
•
Melt the butter in a casserole, add the flour, mix,
moisten with the milk, add salt and pepper and grate
a bit of nutmeg
• Cook with stirring, until the preparation
begins to thicken, remove from the heat, add the egg
yolks, the grated Beaufort and the egg whites beaten
to a stiff consistency
• Pour into a well-buttered soufflé dish
and fill to ¾ full. Sprinkle with Beaufort
and place in a very hot oven then turn the oven down
Serve quickly
• Enjoy with a red Vin de Savoie: a Mondeuse
or a Gamay de Chautagne
preparation: 15 mins cooking :30
mins
80g of Beaufort
80g of flour
60g of butter
1/2 litre of milk
4 eggs
nutmeg
salt
pepper
•
Prepare the mixture for the crêpes by mixing
all the ingredients
and allowing to stand for 2 hours in the refrigerator
if possible. Cook the crêpes as finely as possible
in a buttered pan
• Remove the rind from the Reblochon, cut it
into slices half a centimetre thick. Place on the
crêpes and roll them up. Arrange them on a buttered
oven dish, sprinkle with grated Emmental, spread with
small knobs of butter and place for
7 to 10 minutes in a hot oven. Serve rapidly
• Best appreciated with: a red Vin de Savoie
a Jongieux or a Cruet
preparation : 10 mins
cooking : 20 mins
for the crêpes mixture: 125 g of flour
2 eggs
1 glass of milk
1/2 teaspoon of baking powder
1 pinch of salt
for the stuffing :
1/2 reblochon
50g of grated Emmental de Savoie
100g of butter
•
Peel the potatoes and cut into fine discs
• Butter a gratin dish, fill the base of the
dish with the discs, spread with the sheets of Tomme
de Savoie, cover with a second layer of potatoes,
season, redo the Tomme de Savoie and continue until
used up.
• Finish with seasoning and a layer of Tomme
de Savoie
• Cover with stock, spread with knobs of butter
and cook in a moderate oven
• To be appreciated with a warming Mondeuse
de Savoie.
preparation : 15 mins
cooking : 1h
1 kg of potatoes
100g of butter
150 g of Tomme de Savoie cut into fine sheets 11/2
litres of stock (made from stock cubes)
nutmeg
salt
pepper
•
Beat the omelette eggs in a round bowl, ad pepper
and salt, grate in a little nutmeg and mix well
• Pour the mixture into a well-buttered casserole
placed in a Bain-marie
• Cook whilst stirring non-stop with a wooden
spoon slowly adding the knobs of butter
• When the mixture is nicely creamy add the
Tomme de Savoie and the crème fraiche without
stopping the stirring
• Serve rapidly
• To be accompanied by a red wine : a Gamay
or a Mondeuse
preparation
: 10 mins cooking : 20 mins
8 eggs
80g of grated Tomme de Savoie
80g of butter cut into knobs
2 tablespoons of nutmeg
salt
pepper
•
Prepare the short pastry by mixing the flour, butter,
water and 1/2 teaspoon of salt
• Roll out the pastry and place in a pie dish
which is well-buttered. Prick the base with the points
of a fork.
• Beat the crème fraîche in a dish
with the eggs and the milk, season with pepper and
salt grate a bit of nutmeg, add the Beaufort, beat
well and pour into the pie dish.
• Cook for 30 to 35 minutes in a hot oven
• To be accompanied by a red wine: a Gamay or
a Mondeuse
preparation : 15 mins cooking :
35 mins
for the pastry :
250g of flour
125g of butter
3/4 of a glass of water
salt
for the filling :
100g of grated Beaufort
2 dl of crème fraîche
1 glass of milk
3 eggs
nutmeg
•
Cook an onion in a little oil. Add 1 Kg of diced potatoes
and 250 g of smoked lardons
• Leave to brown for 15 minutes. Then add 1/4l
of dry white Vin de Savoie and 250g of Abondance cut
into sheets. Season with pepper and leave on a gentle
heat for 10 min
• To be accompanied by a salad and a vin de
Savoie : a Crépy or a Marin
preparation : 10 mins cooking :
25 mins
1 kg of potatoes
250 g of lardons
250 g of Abondance
1/4 l of white Vin de Savoie
pepper
•
Place ready-made shortcrust pastry into a cake mould.
Peel the potatoes, cut them into circles, wash blanche
and drain them.
Cut the Abondance and smoked bacon into little cubes
and spread in the bottom of the mould. Line with a
layer to 1 cm form the edge of the mould.
• Break the eggs in a bowl, add the milk and
crème fraîche and thoroughly beat the
mixture.
• Season with salt, pepper and nutmeg then pour
the mixture onto the tart such as to form a cover.
Cook in a medium oven (200°), for 40 to 50 mins
according to the volume.
• To be accompanied by a vin de Savoie : a Gamay
or a Mondeuse
Ready-made shortcrust pastry
11/2 kg of potatoes
400g of Abondance
300g of smoked bacon
400g of eggs
2dl of milk
3 dl of crème fraîche
salt
pepper
nutmeg
