ALIMENTATION SERVICES
Sherpa, alimentation services
produits et saveurs
- RECIPES
- Starters >
- Main courses >
- Pasta shell risotto
- Leg of lamb and gratin
- Fera with Beaufort
- Braised endives with comté
- Risotto, carrots and chestnuts
- Tournedos and polenta fries
- Suckling pig and potato cakes
- Beef chuck and gnocchi
- Crozets with vegetables
- Pumpkin pasta
- The gratin dauphinois
- Salmon in white beer
- The pot au feu
- The nest eggs
- The egg surprise
- Mountain specialities >
- Desserts >
- Recipe Booklet 2012
- Recipe Booklet 2011
- Starters >
- Wines
- Cheeses
Main courses
Leave the cheese specialities to discover others ways of preparing our local products. For example, Crozets (small pasta squares made with wheat and buckwheat flour) can be served with sunshine vegetables.
Taste a local product from Oisans in the French department of Isère: the herb bake, made from season "greenery". It therefore always had a different taste!
Cook your own Ravioles (also called "preires" or "prêtres"), pearls from the Southern Alps, from the Champsaur and Valgaudemar valleys.
Our starred main courses
Discover the Mickey Bourdillat recipes:
-Braised endives, cooked-ham and comté cheese gratin,
-Risotto, carrots, chestnuts and prosciutto,
-Guinea-fowl tournedos, polenta fries and rosemary,
-Shoulder of suckling pig with honey, Savoy potato cakes,
-Braised beef chuck, gnocchi and parmesan cheese lace.
