Ingredients for 4 people 2 sticks of celery, diced 250 g Gruyère Kaltbach, coarsely grated 2 small onions, finely chopped 2 tbsp. green peppercorns 2 cloves of garlic, chopped 8 baby gherkins, chopped Sauce 5 tbsp. red-wine vinegar 5 tbsp. olive oil 1 tsp. paprika Garnish Celery leaves A few coarsely chopped walnuts Method Thoroughly […]
Ingredients for 4 people 400 g Fontina 4 egg yolks 1 tbsp. wheat flour 250 ml milk White pepper 1 white truffle (optional) Method Put 400 g of diced Fontina AOP tartare at room temperature and a spoonful of wheat flour in a pan; stir well with a wooden spoon and add a glass of […]
Ingredients 200 g of Épicurien cheese 4 tablespoons of Ciliegiaceto (cherries in balsamic vinegar) 3 eggs 250 ml of milk 125 ml of maple syrup 4 slices of brioche bread or round loaf, cut 1 inch thick Nut oil Olive oil 2 cups of micro mesclun Guérande salt and pepper from the mill as you […]
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 […]
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 […]