Châtel

The Berthoud recipe

Ingredients:
- Abondance cheese
- Potatoes
- Bread
- Pepper
- Garlic
- Madeira or Savoie white wine 

Preparation:

Rub an oven dish or individual moulds with garlic and fill with thin slices of Abondance cheese. Pour Madeira or Savoie white wine over the cheese, pepper. Melt in the oven for 5 to 10 minutes or until golden. This typical Abondance Valley dish is served with bread and potatoes. Goes well with a Marin, Crépy, Ripaille or Marignan wine.  
 

The Tartiflette recipe.

Ingredients (Serves 6):
-1.5 kg potatoes
- Onion
- 1 Savoie Reblochon cheese
- 40g butter
- Salt
- Pepper.

 
Preparation:

Cut the potatoes into cubes and fry in butter with onion. When the potatoes are almost done, scrape the outside off a ripe Reblochon cheese and spread it over them.
Continue cooking at low heat until the cheese melts and coats the potatoes. Enjoy with a Crépy or Marin Wine.
 

The cheese fondue recipe

15mn to prepare + 15mn cooking time.

Ingredients (Serves 6):
- 600g Emmental  de Savoie cheese
- 500 g Beaufort cheese
- 6 glasses of dry white Savoie Wine.
- ½ glass of kirsch
- 1 clove garlic
- freshly ground pepper
- Loaf or farmhouse bread cut into cubes.

 
Preparation:

Cut the cheese into thin slices. Rub garlic all over the inside of a deep earthenware or cast iron pot.
Pour the wine into the pot and heat at medium temperature on the stove. When the wine boils, add all the cheese and stir slowly with a wooden spoon.
Before cheese is completely melted, put the hot pot on the fondue burner and continue stirring. Stir in the pepper and kirsch, and lower the flame when the cheese is completely melted. Each guest takes a long fondue fork, skewers a cube of bread on it, and plunges it into the fondue with a twisting movement to completely coat the bread with the cheese. Be careful to continue stirring the mixture during the meal but don’t loose your bread in the cheese!
Serve with one of the Savoie’s dry and fruity white wines: Apremont, Abymes, Chignin, Crépy.

The Apple Matafan cake recipe

Ingredients
- 250 g flour
- 4 eggs
- ½ l milk
-1 glass of water
- 4 large apples
- Oil
- Sugar
- Cinnamon
 
Preparation:

Mix milk, eggs and a few spoonfuls of sugar. Add the flour and if necessary a little water until the batter is smooth but not runny. Heat a little oil in a saucepan; pour in half the batter, and spread the peeled, sliced apples overtop. Sprinkle with sugar and cinnamon. Cover with the remaining batter. Cook covered, at low heat.
After 15 minutes, turn the cake out into a plate. Put more oil in the pan and flip the cake from the plate back into the pan to cook the other side.
Sprinkle with sugar and serve hot. Serve with a fruity Savoie Wine as Roussette.