Flavors of autumn...
in the kitchen!

Now it's time for autumn, synonymous with calm, mildness, and taste pleasures. As such, whether it's windy or rainy, autumn, the season of culinary pleasures, never disappoints!

The flamboyant forest is full of delicacies, starting with mushrooms, porcini mushrooms and chanterelles, but also chestnuts, and game, of course, for meals full of colors and unique flavors. Add squash, in all its forms, and you have the essential ingredients for comforting and gourmet fall dishes!

For 4 people

Chasselas Soup

4 dl of Chasselas
4 dl of strong beef broth
1 dl of cream
1 egg yolk
50 gr of butter
Approx. 2 tablespoons flour
½ white leek
¼ of a small celery
1 small onion

Roughly chop the vegetables and sweat them in the butter. Flour then moisten with the stock and Chasselas. Leave to simmer for ½ hour, then pass the soup through a sieve to remove the vegetables. Thicken with the cream and egg yolk, do not cook any further.

Un homme regarde le raisin au milieu de la vigne.

For 8 people

Johannisberg Tart

1 shortcrust pastry
150 g sugar
1 tbsp flour
1 egg
1dl ½ of Johannisberg
¼ dl of fresh cream
Cinnamon powder

Roll out the dough on a round baking sheet, pierce well with a fork. Put the ingredients in a bowl and mix. Pour the mixture over the dough, bake in the oven at 180° for 30 minutes.