Beaufort crust from Emmanuel Renaut
Beaufort crust from Emmanuel Renaut
Ingredients for
6 persons
6 Thick Slices of Bread
420g Button mushrooms
420g White onions
600ml Savoie-Cruet AOC White Wine
420g Summer Beaufort AOP
(Unlike most cooked pressed cheeses, Beaufort does not have holes. Summer Beaufort is better than winter Beaufort, which has less flavor and is often used as an ingredient for fondues. )
1l Organic thick crème fraîche 35% - Isigny StMère
1 AOP AOC farmhouse Reblochon
(Farmhouse Reblochon is recognizable by its green label meaning that it is made on the farm after each milking with the milk of a single herd.)
50g Churned butter
(Baratte Butter is an extra-fine butter. It is available in 2 forms: in a ribbed oval wafer (250g) or in a lump (5kg). Baratte Butter is smooth and spreadable and its taste is milky and close to butter. of yesteryear.=
Preparation
Melt the reblochon in the cream, mix and pass through a strainer.
Peel and slice the onions then gently sweat them in the butter – lightly caramelize.
Meanwhile, slice the mushrooms and fry them.
Toast the bread slices.
Grate the Beaufort
Preheat the oven to 200°C.
Arrange onions and mushrooms in the bottom of the casserole dish.
Place the slice of bread then pour in the white wine.
Put some onions back on the slice of bread as well as the mushrooms.
To finish, add 3 tablespoons of the Reblochon cream, then the grated Beaufort.
Place in the oven and let brown.
Serve immediately, accompanied by a salad.
Relais & Châteaux
https://www.relaischateaux.com › chef › emmanuel-re.
Chef Emmanuel Renaut : Restaurant 3 étoiles
Emmanuel Renaut vous attend dans son Restaurant gastronomique étoilé à la montagne 3 ☆ Megève pour vivre une expérience culinaire d'exception.
emmanuelrenaut.com
Meilleur Ouvrier de France et chef triplement étoilé au Flocons de Sel à Megève, Emmanuel Renaut a gravi les plus hauts sommets de la gastronomie française, .
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Beaufort crust from Emmanuel Renaut
Ingredients for
6 persons
6 Thick Slices of Bread
420g Button mushrooms
420g White onions
600ml Savoie-Cruet AOC White Wine
420g Summer Beaufort AOP
(Unlike most cooked pressed cheeses, Beaufort does not have holes. Summer Beaufort is better than winter Beaufort, which has less flavor and is often used as an ingredient for fondues. )
1l Organic thick crème fraîche 35% - Isigny StMère
1 AOP AOC farmhouse Reblochon
(Farmhouse Reblochon is recognizable by its green label meaning that it is made on the farm after each milking with the milk of a single herd.)
50g Churned butter
(Baratte Butter is an extra-fine butter. It is available in 2 forms: in a ribbed oval wafer (250g) or in a lump (5kg). Baratte Butter is smooth and spreadable and its taste is milky and close to butter. of yesteryear.=
Preparation
Melt the reblochon in the cream, mix and pass through a strainer.
Peel and slice the onions then gently sweat them in the butter – lightly caramelize.
Meanwhile, slice the mushrooms and fry them.
Toast the bread slices.
Grate the Beaufort
Preheat the oven to 200°C.
Arrange onions and mushrooms in the bottom of the casserole dish.
Place the slice of bread then pour in the white wine.
Put some onions back on the slice of bread as well as the mushrooms.
To finish, add 3 tablespoons of the Reblochon cream, then the grated Beaufort.
Place in the oven and let brown.
Serve immediately, accompanied by a salad.