Raclette risotto, an original and gourmet dish to try this winter!
Like every winter, on the podium of dishes from our region, we find the traditional raclette. But like everyone else, we often have eyes bigger than our stomachs and we always have a little cheese and cold meats left… What should we do? Eat raclette again the next day? If it's not…
Reblochon fondue in a bread crust and its bacon crisps
Haute-Savoie is a mecca for mountain gastronomy and for hundreds of years many cheeses have been made there, all of which have a history deeply linked to their territory! Today, let’s focus on one of them: Reblochon. Reblochon in a few figures 48 cows 000 people who keep the subsidiary alive…
