SAVOIE SPECIALITE - L'art culinaire d'aujourd'hui et d'autrefois

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Berthoud

Receipt:

Ingredients:

A typical dish from the Chablais region. Place thin slices of Abondance cheese in an individual "Berthoud" ramekin, which has been rubbed with garlic Pour over Madeira or white wine, season. Toast in the oven for 5 to 10 minutes. On your fork, skewer roughly cut warm potatoes or bread and soak directly in the ramekin

- Abondance cheese
- Garlic
- Madeira
- Pepper
- Potato

Ustensils and ingredients being able to be used for the receipt on sale on this site:

Brazier GM

Ref: 64

Cast iron Brazier Made by craftsmen. Registered pattern.On sale exclusively in our Shop. Additional option: Pan for reblochonnade. (Possible to use 2 at one time). - Dimension : 490 x 260 x 250mm

Price (VAT included): 350,00 €

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