Step by step


Take a « Maison Toussain » gingerbread that has a few weeks of manufacturing
Wrap the « Mont d'Or » box (lower part) in aluminum foil to prevent it from burning in the oven
Put the « Mont d'Or » uncovered and in the oven at 200 ° C for 20 minutes
In advance, place in a dish some big gingerbread so that they harden in the open air
Prick a crouton with a fork and dip it in the creamy and flowing cheese
Accompany this dish with finely sliced Aosta ham and a small salad of lamb's lettuce
Suggestion of wine: SANTENAY Rouge 1er cru « Clos de la Comme » 2006 Domaine Michel CLAIR & fille (03 80 20 62 55)

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