3 Savoyard receipes using Apremont wine

Diots in Apremont

Serves 4:
  • 8 diots (sausages)
  • shallots
  • butter
  • 75 cl of Apremont
  • 12 potatoes
  • vine shoots

In a stewpot, melt the butter, Fry the shallots gently in the butter. Pour the white wine of Apremont gradually over them.
Arrange the vine shoots criss-cross in the bottom of the bowl; arrange the dios above having pricked them well with a fork.
Salt, pepper and put potatoes over diots. Cover and cook 35 minutes on a low light.
Add Apremont if necessary and check the cooking of potatoes.
Everything l is cooked in the vapour of the wine which generously perfumes this typically Savoyard dish.
Serve hot.

Mountain Trout

Serves 4:
  • 4 trouts
  • 2 eggs
  • 125 g of grated Beaufort
  • 20 g of butter
  • 2 dl of Apremont
  • 2 spoonfuls of cream

Cooking time 20 minutes
In a buttered dish arrange the prepared trouts. Salt, pepper and pour on a little Apremont. Bring to boil.
Beat eggs with the cream and put on the trouts.
Add the grated cheese.
Put in the oven for 10 minutes.
Serve hot straight from dish.
Serve with Apremont at 10 °.

Chicken in Beaufort

Serves 4:

  • 1 chicken
  • 150 g of Beaufort
  • mustard
  • 2 dl of Apremont
  • 5 cl of oil
  • 1 spoonful of flour
Heat the oil and brown the pieces of chicken.
Sprinkle with flour and mix
Pour on Apremont and water. Bring to boil.
Add 2 spoonfuls of mustard, simmer slowly for 30 minutes.
Add grated Beaufort, mix and continue cooking for 3 minutes.
Serve with rice or pasta.

Le Cellier du Palais Village de l'église - 73190 Apremont
Tél. +33 (0)4 79 28 33 30 - Fax +33 (0)4 79 28 28 61 - Coordonnées GPS : Latitude : 45.518639 | Longitude : 5.951323
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