Mountain cuisine is often an opportunity to tackle the inseparable trio of cheese, potatoes and local charcuterie: hot, melting and totally regressive, for a joyful evening. But it is also a way to open your chakras, to (re)discover a powerful local liqueur (the discreet green chartreuse), good blueberry tarts from the valleys, and historically Italian specialties, between the Northern Alps and the Corsica.
With a mountain of gold
Imagine a fondue not quite like the others with the very seasonal spruce-rimmed Mont-d’Or, made until March 31.
For 2 people. Place the lid under the box, slightly hollow the cheese in the center, pour in a dash of white wine, then put it in the oven at 220°C (th.7-8) for around 20 minutes. To be enjoyed poured over potatoes.
With abundance
Certainly, abundance is the king of fondue. But in the village that gave it its name, in the heart of the Northern Alps, treat yourself to a berthoud, a recipe recognized as a “guaranteed traditional specialty”.
For 4 people. Rub a large gratin dish with garlic. Cut 800 g to 1 kg of plenty into strips, remove the crust and distribute them in the dish, sprinkle with 1⁄2 glass of dry white wine from Savoie and a dash of Madeira, pepper and melt in an oven preheated to 200°C (th.6-7), for around 10 minutes. It looks like melted butter, that’s normal! Enjoy with steamed potatoes and a green salad.
With the volume of Bauges
You only need one “m” to evoke the Tome des Bauges, which owes its name to the eponymous massif, above Lake Bourget. Raw milk cheese From Tarine, Abondance and Montbéliarde cows, which graze in summer on natural meadows. In the mouth, enjoy it as a platter cheese, perfectly fruity, or as a “matouille”.
For 4/6 people. Place 1 volume of Bauges in a dish of its size, remove the crust on the surface, make 3 or 4 incisions and slip in cloves of garlic, sprinkle with 1 large glass of dry white Savoie wine and put in the oven at 200°C (th.6-7) for approx. 30 min. Same principle as for the berthoud, melted like butter, a small sin!
Read also :
⋙ Morbier, Reblochon, Mont d’Or, Fourme d’Ambert… What other cheeses should you choose for an original raclette?
⋙ Comté, Reblochon, Gruyère… our winter recipes with mountain cheeses
⋙ The super tip for perfectly cooking Mont d’or in the oven