Recipes  /  Mille-feuille, dried meat, Beaufort cheese and apple

Mille-feuille, dried meat, Beaufort cheese and apple recipe

Origin : Alpes du Nord
Starter
Mille-feuille, viande séchée, Beaufort et pomme
Preparation time
30 min
Cooking time
Medium

Some history

This recipe combines the three best known of all Savoie fine foods. Produce grown and raised in summer to eat during the winter. Apples, stored in the cellars. Meat hung out to dry on the farmhouse beams. Beaufort cheese from moun-tain-grazed cattle.

Ingredients

  • 200g thinly sliced dried meat
  • 200g Beaufort cheese
  • 150g beef stock
  • 2 green apples

Preparation

Cut the Beaufort cheese into thin slices.

Put the dried meat slices in a dish. 

Brush on the stock and alternate different layers with Beaufort, dried meat and stock.

Cool to set and then cut into cubes.

Finish with a green apple Julienne, dust with pepper and serve. Ideal nibble for pre-meal drinks!

 

 

Thanks : 

Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix.



Wine suggestion

Morgon
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