Abondance Pie
Small cakes with zucchini, carrot-tops, Emmental and carrots
Leek gratin with emmental cheese
Cheese ramequin or mushroom quiche with Swiss gruyere
Laguiole Gratin
Oyster mushroom rice pudding with old Laguiole AOP
Roquefort Crispy rolls
Tête de Moine Lasagna
Tomme de Savoie and Bindenfleisch crumble
Savory broccoli tarts, dried tomatoes and goat tomette
Forest fondue or fondue from the Mosses - Gruyère
Trou du Cru caramelized with Poppy
Sheep cheese toasted with Espelette pepper
Crostini with Parma ham and Tartufo
Quiche with Camembert
Pie with spinach, bacon and Camembert potatoes
Goat millefeuille and bouquet of herbs with walnut oil
Appenzell Vegetable Gratin
Rösti from armaillis
The Brisotto
Filet mignon with Brie de Melun
Reblochon de Savoie brick with vegetables
Zucchini stuffed with Reblochon de Savoie
Ham and raclette lasagna
Valais Raclette
Spring roll with Salers
Salers on skewers
Chicken samosas, wild garlic and tomme goat
Coeur de Neufchatel on potato soufflé
Neufchatel candies, dried tomatoes and herbs
Poultry from Auge with Livarot and melted potatoes
Livarot burger, chicken and dried tomatoes
Stuffed potato with Pont l'Evêque
Pont-Eveque and scallops
Epoisses and cauliflower velouté
Epoisses and lamb pie way
St Nectaire Truffade
Chestnut Crème brûlée and St Nectaire
Summer Clafoutis with Comté
Cod brandade with Comté
Beaufort and forest mushrooms on toast
Soufflé with Beaufort
Leek casserole with Crosetta
Trout and Cantal Soufflé
Muffins with Cantal
Petit Trôo Tart
Morbier Crispy pie