Something to treat your taste buds "Made in Serre Chevalier"
Delight your taste buds
"Made in Serre Chevalier"
The pleasures of gastronomy contribute to the success of your stay.
The great outdoors makes you tired ! Serre Chevalier Vallée Briançon's establishments will satisfy your appetites, big or small, at any time of day. Gourmet pleasures are an integral part of a mountain holiday.
We take you on a culinary tour of our valleys and summits.
The recipe for cabbage pie has its origins in Briançon! and also a little in Lorraine 🤷
Cabbage, a common vegetable in peasant cooking, has been used in many recipes throughout history. Cabbage tart is an example of how simple ingredients can be transformed into a tasty dish.
Over time, this recipe has evolved and been adapted in different regions, giving rise to various variations.
Ingredients for the pastry Ingredients for the filling
400 g flour 1 onion
1.5 sachets baker's yeast 1 nice green mountain cabbage
½ tsp. salt 4 tbsp. breadcrumbs
20 cl warm water 2 tbsp olive oil
15 g butter
2/3 juniper berries
salt and pepper
RECIPE :
Preparing the dough :
Pour yeast into 2 tablespoons warm water. Leave to rest for 15 min (the mixture should swell). Mix flour and salt in a bowl. Make a well and add the yeast and 20 cl warm water. Mix with a wooden spoon. Knead until the dough is smooth and elastic. Roll the dough into a ball. Cover with a cloth and leave to rise for 2 h in a warm place.
Prepare the filling:
Peel and chop onion. Cut cabbage into thin strips. Sauté onion and cabbage in olive oil and butter in a sauté pan. Add juniper berries, season with salt and pepper, and stir. Simmer over low heat until the cabbage is cooked (about 20 min.). Add 4 tablespoons of breadcrumbs. Taste and adjust seasoning. Spread 3/4 of the dough in a pie dish. Cover with cabbage. Cover the cabbage with the remaining dough, sealing the edges. Prick with a fork. Preheat oven and bake for 25-30 min at 220°C.
Donkey ears from the Alps
Ingredients for the dough:
25 cl milk / 2 eggs / 1 tablespoon sunflower oil / 50 grams flour.
5 g salt / 1 pinch pepper
Ingredients for the spinach and bechamel:
250 ml milk / 20 gr butter / 25 gr flour / 1 clove garlic / 40 gr grated Gruyère cheese
500 g fresh spinach / salt and pepper
Preparing the dough :
Mix all ingredients except milk to form a homogeneous dough
Add the milk and whisk until smooth
Cook in a frying pan with a little oil over high heat
For the donkey ears:
Blanch the fresh spinach in a saucepan for 5 minutes, then cool
Melt the butter over low heat. When liquid, add the flour (off the heat) and whisk to a paste
Put back on the heat, add the milk, crush the garlic clove in it, whisk, add salt and pepper. Boil until the béchamel sets. Add the spinach
Assemble the pancakes and spinach béchamel in a mille-feuille. Add the Gruyère
Bake for 25 minutes at 180ºC.
Trout Gravlax with Larch
Trout Gravlax Made in Serre Chevalier (prepare 48h in advance)
Ingredients for 4 pers.
- 400g fresh trout
- 200g coarse salt
- 130g brown sugar
- 4 tablespoons larch liqueur
- 1.5 tablespoons pink berries
1 bunch dill
Image
Truite Gravelax made in Serre Chevalier
Preparation (30')
- Mix together in a bowl: coarse salt, brown sugar, larch liqueur, crushed pink berries and half the chopped dill.
- If necessary, remove the bones and skin from the trout fillet (optional).
- Spread the mixture over both sides of the fish and place skin-side down in a dish. Cover and leave to rest in a cool place for 24h, ideally 48h. Remove water as you go.
- Rinse the trout under cold running water, dry gently and cover with the remaining chopped dill before chilling for at least 2-3 hours.
- Cut the gravlax into thin slices and serve with a squeeze of lime and a seasonal salad.
Cooking : none ! Bon appétit!
Homemade cereal bar, to go hiking and avoid getting tired 😂 !
INGREDIENTS
- 75 g rolled oats
- 25 g quinoa or puffed rice
- 25 g chocolate pieces
- 60 g dried fruit (dates, figs, chopped raisins, etc.)
- 1 tsp grated coconut
- 50 g dried fruit such as almonds, hazelnuts or pistachios, chopped
- 75 g agave, maple or honey syrup (you can mix honey and agave)
- 30 g coconut butter or regular butter
- 1 tsp vanilla sugar or cinnamon
If you don't have a scale 🤔 - 1 cup almond, coconut or regular butter
- 1/2 cup maple syrup = mix all these ingredients together.
- 2 1/2 cups rolled oats
- 1 cup puffed rice (or any other cereal)
- 1/2 cup almonds/hazelnuts, ....
- 1/2 cup dried cranberries
- 1/2 cup dark chocolate pieces
PREPARATION
mix all ingredients. bake at 160° for 20min. Cool for 10min and cut into bars.
One bar and off you go!
Comforting hot chocolate
INGREDIENTS for 1 person
- 250 ml semi-skimmed milk
- 35 g of dark dessert chocolate in pieces
- 1 pinch of cinnamon powder
- 1 dash of natural vanilla flavor
Whipped cream and cocoa powder to serve
PREPARATION
Heat milk in a saucepan over medium/low heat.
When the milk is hot, add the chocolate squares and stir until completely melted. Add the cinnamon and vanilla flavoring and stir. Pour the chocolate into your Serre Chevalier cup , cover it with a dome of whipped cream and sprinkle with cocoa. Enjoy without waiting!