The production there is done on a circular way :
It's a beautiful recovery culture !!
Be ready to welcome our new serie of pickels
Discover Maison Marc trough this video
INGREDIENTS|
Boiled baby potatoes Choice of vegetables Sliced apples and pears Roughly diced baguette Choice of charcuteries (Iberico ham, sausages, proscuitto...) Cornichons and marinated onions |
1,2kg of fondue cheese (3 different ones)1 garlic clove3 c. à table of flour1 c. à thé of cornstarch1 tasse of dry white wineNutmeg, salt and pepper to taste |
PREPARATION2. Crush and rub the garlic clove on the bottom and sides of your caquelon, then leave it in.
3. Pour in the wine and cornstarch and heat slowly on low heat. Do not boil.
4. Gradually mix in the cheese, stirring constantly making ‘8’ motions using a wooden spoon until the cheese is completely melted. Add the nutmeg. Again, do not boil.
5. Place your caquelon over your fondue heater flame, adjusting it so there is a very slight simmer throughout the meal
6. Salt and pepper to taste
7. Combine your pieces of bread with any of your accompaniments, dip and douse in cheese!
SUGGESTIONS