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
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
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)
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
1 dl of Chasselas
1 cl kirsch
12 slices of round bread
Mix the gruyere with the garlic, the flour and the baking powder. Beat the eggs with the wine and kirsch and add to the previous mixture. Work everything until you have a nice mass. Season with a little salt, pepper and nutmeg.
Heat the frying oil to 160 ° C. Spread cheese over slices of bread and squeeze well. Sprinkle both sides of the bread slices with flour and place gently in the frying oil (with the side without cheese down). Fry for 4 minutes.
Follow the same procedure for each malakoff. It is important that malakoffs are freshly made and eaten hot.
In general, malakoffs are accompanied by a green salad, green onions, gherkins and many Chasselas.
Agreement wines and dishes:
I ate my first Malakoffs in the Malakoff Malakoff Restaurant in Vinzel. Of course I ate too much, but thanks to the freshness of Chasselas, my stomach did not hold too much rigor. It was a young Chasselas de Luins iced and he kept my appetite awake. Of course the Chasselas can come from another town, but it must be light, racy and easy to drink. A Vinzel wine is perfect for example.
Source: Chasselas - From Féchy to Dézaley, Chandra Kurt, Ed. Orell Füssli.
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
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
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.