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Recipes
Valais Raclette
Cook the potatoes in their jackets. Clean the cheese by lightly scraping the rind. Turn the raclette oven on. Place the cheese under the oven at a distance of about 6 cm. When the surface of the...
Entrecote beef steak
Preparation and cooking: Cook each vegetable in hot salted water making sure that each remains crunchy. Refresh them immediately to ensure that they keep their nice colour. Put a shallot in a little...
Croute with AOC Valais Raclette cheese
In a pan fry the slices of bread in the butter to a golden brown. Place them in a dish and gently sprinkle over some Fendant. Cover the bread with some slices of cheese (0.5-1cm...
Goat's cheese croustade
Preparation and cooking: Preheat the oven to 220°C. Butter the gratin dishes and place the toasted slices of bread in the bottom. Cover the bread with the grated cheese divided...
IGP Valais dried meat carpaccio
Cut the dried meat into thin slices Wash and trim the pears, then cut into thin slices without removing the skin. Put the rebibes cheese through a cheese slicer or cut very fine slices by...
Valaisanne plate
Usually served with gherkins, spring onions, quarters of tomatoes and butter. This dish is served on a small wooden board or on a plate. It can be enjoyed as a main course, a delicious...
Saviesan cake
Place all the ingredients and the cut vegetables in layers on the short crust pastry base which has been placed on a baking tray and pierced with a fork. The garnish must not form a...
Fondue à la William
Finely chop the clove of garlic, put it into the fondue dish with the Fendant. Warm it before adding the cheese which has been prepared in thin slices or grated. Stir in a...
Carnival doughnuts
Macerate the raisins in the Fendant for 1hour. Preparation of the compote Peel, trim and slice the apples into 8 pieces. Put the apples in a pan, squeeze over the lemon juice, add a small piece of...
Chestnuts Pancakes
Preparing the pancakes Prepare the pancake mixture and leave to rest for 2 hours. Heat the butter to reach hazelnut colour, add to the mixture, mix well and then make some beautiful...
Chamois stew with Humagne red wine
Marinade-3 days in advance Peel, wash and cut all the vegetables to make the mirepoix. Put the mirepoix and the meat into a terrine dish, pour in the wine, add the garlic,...
Valais Raspberries with a two chocolate mousse served in a glass
Prepare the chocolate mousse at least 3 hours in advance (or the day before): Melt the dark chocolate with the coffee in a saucepan over a low heat. Separate the egg yolks from the whites. ...
Gratinated tomatoes with Valais Raclette cheese
Cut the tomatoes in two. Remove the seeds and some of the juice. Add salt, pepper and spices according to taste. Place a nice slice of raclette cheese on the top of each...
Tatin of serac cheese and tomato
Tomato concassée Cook the shallots in the olive oil without colour for 5 minutes add the garlic and the sprigs of thyme. Simmer for 1 minute, add the diced vegetables, then the diced...
Red fruits tart
Preheat the oven to 200°C (Mark 7). Butter a flan case. Wash and remove the orange zest Roll out the puff pastry and place in the flan case. Prick the base of the tart...
Mousse of Valais apricots
Cut the apricots in two and cook them with the apricot brandy and one tablespoon of sugar. Liquidise them. Leave to cool. Whisk the 3 yolks and the sugar in a pan in a...
Strawberries with Dole
Simmer the Dôle with the zest, cinnamon stick and sugar. Leave to cool. Wash the strawberries without removing the stems, drain them well, then remove the stems. Cut the...
Valais apricot custard tart
Cut the apricots in two and remove the stones. Place a layer of apricots with the rounded side facing downwards in a buttered soufflé dish. Sprinkle with icing sugar. ...
Valais apricot jam
Wash the fruits in warm water and leave them to dry on a tea towel. Cut the apricots in two and remove the stone. Slice the fruit, add the sugar and lemon juice and mix together...
Valais best end of lamb with wild garlic
Marinate the lamb. Rub the oil into the meat and season with pepper. Cover with thyme, rosemary, bay leaves and the cloves of garlic. Place the best ends into a dish, cover with...
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