Jan 12, '21

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! 

Subscribe below to receive the latest newsletter and the up-and-coming culinary journeys.