Jan 12, '21

La Croûte au Beaufort by 3 Michelin starred chef Emmanuel Renaut

Exceptional France Recipes

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!

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