Just Val d'Isere

Chantal’s family has been living in Val d’Isere for many generations, she is an excellent cook and shares some of her recipes on this page.

REBLOCHONS IN BREADCRUMBS  (very, very easy)

(for 4 people)

On this photo we have used a large size reblochon and cut it in 2.

Ingredients: 4 mini Reblochons, breadcrumbs, flour, 2 eggs, milk, salt and pepper.

- Remove most of the crust from the cheeses by scraping it off, sprinkle flour on them, soak them in a mixture made from 2 beaten eggs, 30cl of milk, salt and pepper then roll the cheeses in the breadcrumbs.

- Repeat the procedure without the flour so they are covered totally with an even crust of breadcrumbs.

- Fry them in a mixture of oil and butter until they are brown.

- Serve with a green salad and boiled potatoes.

As you might gather this recipe is not recommended by Weight Watchers, we are not publishing the number of calories!

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GRATIN DAUPHINOIS (An other easy one)

(For 4/6 people)

Ingredients: 1 kg of potatoes, grated Beaufort cheese, single cream, garlic, salt and pepper.

- Peel, dry and slice thinly the potatoes.

- Put them in a big bowl, cover them with cream.

- Add the cheese, salt and pepper mixing it all up.

- Rub the dish with garlic and then with butter, fill the dish with the mixture of potatoes, cheese and cream, ensuring that the potatoes are covered by the cream.

- Cover the mixture with grated cheese (a generous layer)

- Cook in an oven at 160 degree for at least 2 hours. The slower, the better!

- You can replace some of the cream with milk but it not so tasty.

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SOUPE AU BEAUFORT (A recipe for dummies!)

(For 4/6 people)

Ingredients: 150 gr of grated Beaufort cheese. (The lady at the supermarket will grate it for you.)
50 gr of Beaufort cheese cut in dice, 50 gr of butter, 50 gr of crème fraiche, 2 Yolks, 50 gr of flour, 1.5l of stock, 2 dl of dry white wine, pepper and a tiny bit of salt.

- In a sauce pan, melt the butter, add the flour whipping the mixture so it becomes smooth, little by little add the stock first and the wine, bring to the boil, add the 150 gr of cheese, as soon as it has melted, remove the sauce pan from the heat.

- Mix the 2 yolks with the cream, in a separate big bowl. Pour slowly the content of the sauce pan into the bowl, whipping constantly to obtain a smooth mixture, add a bit of parsley, the 50 gr of diced cheese, and some croutons if you wish.

You have a meal…