Christophe Comte

Product details, e.g. composition in a few lines

Ingredients 1 Puff pastry 30 g Butter 50 g Onion 250 g Leek 150 g Ham Fresh oregano 200 g L'Etivaz AOP 150 g Milk 100 g Cream 35 % 50 g Sour cream 25 % 2 Eggs Mountain herbs Salt, black pepper, nutmeg Preparation 1. Roll out the puff pastry in a

Ingredients 200 g Flour 100 g Butter 50 ml Water Salt 80 g Grated Etivaz PDO 40 g Grated Etivaz à rebibe PDO 1 Clove of garlic 70 ml Cream 20 ml Dry white wine 1 Egg (half for the mass, half for the gilding) 20 g Flour Mountain herbs Salt, pepper Preparation 1. Prepare

Ingredients 2 Slices of pork fillet (150 g) 50 g L'Etivaz AOP 2 Slices of cured ham Fresh herbs (Thyme, Marjoram, Oregano) Salt, pepper Flour 2 Eggs 100 g Panko Oil for frying Preparation 1. Slice the pork fillets into a wallet and flatten between 2 vacuum bags. Place the portfolios, seasoned with salt and pepper, on a double baking tray.

Ingredients 25 cl Water 80 g Butter Salt 150 g Sifted flour 4 Eggs 100 g L'Etivaz à rebibesrâpé 50 g L'Etivaz mi-saléen petits morceaux 1 pinch Ground nutmeg Salt, black pepper Preparation 1. In a saucepan, bring the water to the boil with the butter cut into pieces and a little salt. 2. Off the heat, add

Ingredients Ingredients 800g Veal shoulder 2 Rosemary sprigs Olive oil, spice salt 50g Etivaz PDO, grated 50g Breadcrumbs 50g Olive oil Mountain herbs 500g Coconut beans 30g Butter Sarriette, salt, pepper 600g New potatoes 50g Goose or sunflower fat Salt, pepper Preparation 1. Marinate the roast 1 to 2 minutes.

Ingredients 1kg White asparagus 3l Water 30g Salt (1% of the amount of water) 70g Butter Little Sugar 100g Grated L'Etivaz à rebibes AOP A little breadcrumbs 4 Bear's garlic leaves (optional parsley, tarragon or mix) Preparation 1. Peel the asparagus. 2. Plunge them into boiling salted water, with the butter and a little breadcrumbs.