IN THE EVENING, LEAVE IT TO THE CHEF
You’ve been skiing all day and, come 8 o’clock, you suddenly feel absolutely ravenous but can’t move a muscle.
Don’t panic, Jean Michel Bouvier, the great chef and above all a Savoyard, has been kind enough to concoct a simple, delicious dish for us: the Berthoud.
Start by rubbing a clove of garlic onto the bottom of little individual earthenware ramekins.
Place Abondance cheese in your dishes, cut into fine strips.
Lightly sprinkle with pepper and pour Savoy white wine such as Apremont over the mixture.
Bake in the oven for 5-10 minutes.
Serve hot and eat by dunking pieces of bread into your Berthoud.
Don't forget to serve a good Savoy wine with your dish (in moderation), and perhaps a green salad
Then say...
Thank you Jean-Mi.