Découvrez notre recette authentique et facile du couscous royal algérien
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Our spices in a bag
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Our spices in a bag
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Texte 2
Add a touch of the Mediterranean with this blend, ideal as a sauce or at the end of cooking.
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Texte 2
More than 50 large-format products in an economical and practical kraft bag.
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Catégories
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Texte 2
Une alliance parfaite entre l'ail et le piment qui donnera vie à vos plats avec une intensité envoûtante.
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salts
Our exceptional Albert Ménès salts are real little jewels with bright colours and original flavours.
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Texte 2
Let yourself be tempted by our quality seafood, carefully selected for you.
-
-
Texte 2
A real alternative to traditional spices, these accompaniments will enhance the flavour of your favourite dishes.
-
-
-
-
Our spices in a bag
-
-
-
Our spices in a bag
-
-
-
Texte 2
Add a touch of the Mediterranean with this blend, ideal as a sauce or at the end of cooking.
-
-
Texte 2
More than 50 large-format products in an economical and practical kraft bag.
-
-
-
-
-
Catégories
-
-
-
Texte 2
Une alliance parfaite entre l'ail et le piment qui donnera vie à vos plats avec une intensité envoûtante.
-
-
salts
Our exceptional Albert Ménès salts are real little jewels with bright colours and original flavours.
-
-
-
-
-
-
Texte 2
Let yourself be tempted by our quality seafood, carefully selected for you.
-
-
Texte 2
A real alternative to traditional spices, these accompaniments will enhance the flavour of your favourite dishes.
-
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La vraie recette du couscous royal Algérien -
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Savoyard fondueTreat your guests to this traditional, hearty dish. This blend of Savoy cheeses, spiced up with our garlic confit,...Read more -
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Savoyard fondue
Serves 4:
- 300 g Savoy Emmental (can be replaced by Gruyère or Abondance)
- 300 g Beaufort
- 300 g Comté cheese
- 20cl dry white wine
- Garlic confit
- Pepper
- Grated nutmeg
- Optional: 2 tablespoons Kirsch (cherry brandy)
- Pieces of stale bread
Remove the crusts and cut the cheeses into pieces.
Spread the garlic confit in a thin layer on the inside of the fondue pot.
Bring the white wine to the boil in the caquelon, then add a handful of cheese.
Stir in a figure of 8 until the cheese melts.
Repeat these steps until there is no more cheese.
Add a pinch of pepper, nutmeg and a teaspoon of garlic confit.
Optional extra step: pour in the kirsch.
Continue cooking, stirring in a figure of 8, until the fondue is ready.
Place the fondue pot on your stove and enjoy by dipping your pieces of bread into it.
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