Comté Veal Scallop

Ingredients for 6 people 6 large veal scallops 3 tbsp. oil 100 g sauteed sliced mushrooms 6 slices of smoked ham 100 g grated Comté  cheese 100 ml heavy cream (35%) Salt and pepper Method Season the veal scallops with salt and pepper. In a large skillet, brown the meat in hot oil 10 minutes […]

Recettes @en Recipes

Appenzeller Rösti

Ingredients 1 kg (2 ¼ lb) unpeeled potatoes (make sure the potatoes are ¾ cooked) A pinch of salt 3 tbsp. butter 3 tbsp. olive oil 300 g grated Appenzeller 1 large onion Method Peel the boiled potatoes; grate them with a large-holed rösti grater. Melt the butter and olive oil in a skillet; sauté […]

Recettes @en Recipes

Sabot de Blanchette Cheese and Apple Salad

Ingredients for 2 people 240 g (8 oz.) mesclun mix or your choice of lettuce 1 Sabot de Blanchette, cut in four parts 1 large apple 1 tbsp. powedered sugar 1 tbsp. butter Your favourite vinaigrette recipe (preferably with apple vinegar) Method Do not peel the apple. Cut the apple in half and then cut […]

Recettes @en Recipes

Endive Cream Soup with Mimolette

Ingredients for 6-8 people 400 g endives 150 g leeks 450 g potatoes, in small dices 200 g onions 2 tbsp. butter 2 l chicken broth 400 ml cooking cream 70 g Mimolette extra old cheese Nutmeg Method Mince the onions, leeks and endives. Put them in a pan to sweat on low heat in […]

Recettes @en Recipes

Tomato and Tomme de brebis de Charlevoix Cheese Pie

Ingredients for 4 people 9″ pie shell (prepared or made from scratch) 2 tbsp. Dijon mustard (or Meaux mustard) 3-4 ripe tomatoes 125 g grated Tomme de brebis de Charlevoix Herbes de Provence, to taste Fresh ground pepper Method A little tip : do not salt tomatoes because they will get too watery during cooking […]