La Croûte au Beaufort by 3 Michelin starred chef Emmanuel Renaut

Recipe for 6 people 

6 thick bread slices
420 g mushrooms
420 g onions
600 ml white wine
420 g Beaufort cheese
1 l of liquid cream
1 Reblochon
50 g butter 

Mix Reblochon with the cream and pass through a sieve. Fry the onions and the mushrooms in butter. Toast the bread and grate Beaufort. Heat the oven to 200°. Poor the white wine over the bread, followed by the onions, the mushrooms, Reblochon mix and Beaufort. Bake until the cheese melts. 

Enjoy!