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
8 to 10 black peppercorns
2 dl bouillon (or 2 dl mature Chasselas)
For mashed potatoes:
6 to 8 large potatoes
Salt, olive oil
1 bunch fresh coriander, chopped finely
Nutmeg
1 to 1.5 dl bouillon
Preparation, chicken legs:
Remove the choicken from the refrigerator and leave it at room temperature for half an hour. Place in a roasting pan and sprinkle with the raisins, olives and cherry tomatoes.
Salt lightly then add the peppercorns and a little oil.
Add the bouillon (or wine).
Roast in a 160°C oven for about 80 minutes.
Preparation, mashed potatoes:
Peel the potatoes and cut them into large chunks.
Bring the water to a boil, salt it lightly and add the olive oil and one-quarter of the coriander. Cook the potatoes in the water until they are tender.
Pour off the water, leaving about 0.5 dl, in case the mashed potatoes need some more water. Mash the potatoes with a fork or potato masher. I prefer not to mash the potatoes too finely.
Add the olive oil, nutmeg, a little salt and slowly add the bouillon. Once the desired consistency is obtained, add the rest of the fresh coriander.
Wine and food pairings:
Choose a fresh and lively white wine, for example a Vinzel, a young Tartegnin or a Féchy. They go beautifully with the fresh coriander.
Source: Chasselas - From Féchy to Dézaley, Chandra Kurt, Ed. Orell Füssli.
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
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.
