Our Specialities

It begins by squeezing the potatoes already boiled combining cabbage leaves, spinach, carrots (also boiled); everything is chopped and blown up in a pan with the leeks and butter. Are added to the mix eggs, the breadcrumbs soaked and squeezed, salt, pepper, a little 'flour, a pinch of nutmeg and the inevitable toma mountain rind. With a spoon the dumplings are trained to be boiled in salted boiling water. The ghenefle are laid in a baking dish, sprinkled with melted butter and other toma, and then bake for a few minutes.

The potatoes are boiled in water. Halfway through cooking, are removed from the fire, peeled and sliced??. Is to soften the diced bacon with a little 'oil and chopped onion. The cheese Reblochon, is cut longitudinally (so that it remains the crust) is used or a toma tasty then resting on the potatoes in such a way that the crust remains on its surface. Tartiflette is baked for about half an hour at 220 ° for the cheese based and make a crust.

The deer in civet is accompanied with onions, carrots, celery, bay leaves, juniper berries and red wine. The meat is cut into small pieces along with the meat and vegetables is covered with wine and left to macerate for the whole night. The meat and vegetables are then drained and fried in a pan with a little 'butter for about ten minutes, and then the whole thing is covered with more red wine. Leave to simmer for at least two hours, adjusting the salt.