Pommes de terre au Chasselas, féra fumée et vacherin Mont-d’Or (pour 4 personnes)
Recette de René Muller - Restaurant du Club Nautique de Morges
250 g de pommes de terre (Charlotte)
7 cl de Chasselas
160 g de filets de féra fumée à froid
120 g de vacherin Mont-d’Or sans croûte
Oven-baked chicken legs, mashed potatoes and fresh coriander (serves 4)
8 to 10 chicken legs (preferably thighs only)
1 to 2 handfuls raisins (dark ones are the best, as they match the colour of the olives)
10 black olives, if possible pitted
2 handfuls cherry tomatoes
Salt, olive oil
8 to 10 red peppercorns
Chasselas coq au vin (serves 4)
1 chicken, 1.4 kg (or 6 to 8 whole chicken legs)
10 spring onions, quartered
1 tablespoon olive oil
1 tablespoon butter
5 shallots (3 for flambéing, 2 for braising), finely chopped
0.5 dl Cognac
Chasselas Soup (serves 4)
Chef René Muller's recipe from the Club Nautique Restaurant in Morges.
4 dl chicken bouillon
2 dl Chasselas
2 dl cream
60 g alpage chees, diced
Salt and freshly ground pepper, optional: a touch of saffron
Preparation:
Gently simmer the bouillon, add the cream and wine, then simmer while stirring gently. Add the alpage cheese, salt and pepper and continue to stir gently. If you want to have a bit more color and flavour to the soup, add a little saffron.
Agreement wines and dishes:
As soon as you add saffron to a dish, the Chasselas accompanying it can be richer and older: a Dézaley, Calamin or mont-sur-Rolle, well aged. This soup is a good companion if you are tasting several vintage wines that have been decanted in advance, perhaps with the help of the Chasselas carafe designed bybYann Oulevay.
Source: Chasselas - From Féchy to Dézaley, Chandra Kurt, Ed. Orell Füssli.
Floating trout (serves 4)
Recipe from Jacques Montandon's book "La cuisine au fil du Rhône" published in 1977
1 trout, approximately 1 kg
2 large onions, chopped
Chasselas and saffron Pasta (for 4 persons)
Contemporary recipe by André Fuchs, director of Schenk SA.
12 cherry tomatoes
30 saffron pistils
1.5 dl of vegetable broth
0.5 dl of Chasselas
Swiss Flammkuchen (for 4 people)
500 g of pizza dough
150 g of cream
4 spring onions, chopped
1 Vaudois sausage
20 raisins
Black pepper
Salad of lamb's lettuce (serves 4)
Pierre Keller's recipe, former director of ECAL and former president of the OVV.
300 - 400 g of lamb's lettuce (baby crawfish or bursa), washed and prepared
100 g diced bacon
Two handles of pine nuts
100 g of roquefort cheese
Chasselas Pike from Lac de Joux (for 4 people)
By Claude-Alain Mayor, Director of Mondial du Chasselas.
1 pike of 2 kg, trimmed in fillets and cut into pieces (head and separated ridges)
1 leek
1 carrot
1 onion
Malakoffs (for 4 people = 12 servingss
By Blaise Hermann, Director of Bolle & Cie in Morges.
500 g grated Gruyère cheese
2 large cloves of garlic pressed
20 g of flour
1 teaspoon of baking powder
Saucisson vaudois (serves 4)
By Thierry Walz, former director of Uvavins.
1 Vaudois sausage (about 600 g)
3 dl of Chasselas - Vaudois of course
1 bay leaf
2 cloves
Tarte vaudoise au vin blanc (20 cm de diamètre)
Par Frédy Girardet ancien chef du Restaurant de l’Hôtel de Ville à Crissier.
Pour la pâte:
140 g de farine
5 g de poudre à lever
1 pincée de sel
Envie d'un apéritif léger?
Pulpfusion - Boisson à base de Chasselas et de jus de pomme
Délicieusement frais & pétillant
Pulpufsion, une boisson aromatisée à base de Chasselas et de jus de pomme 100% local et légèrement gazéifiée.
Sauce au vin blanc - recette en vidéo
Épatez vos amis avec une sauce au vin blanc, avec du Chasselas évidemment. Regardez la marche à suivre dans cette vidéo.