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Berthoud

Gastronomy, holidays & weekends guide in the Haute-Savoie

Berthoud - Gastronomy, holidays & weekends guide in the Haute-Savoie
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Berthoud is a traditional Haute-Savoie dish which gets its name from the person who created it, a café owner called Berthoud. It is a dish which combines Abondance cheese with white wine, and is traditionally accompanied by jacket potatoes.

Firstly the grated or cut cheese is placed into ramekin dishes, which have previously been rubbed with garlic.Then the cheese is covered with dry white Savoy wine, and sprinkled with pepper and nutmeg. The berthoud is then put in the oven to cook gently.

An ideal winter dish, berthoud is served with the dry white Savoy wine which has been used in the recipe.

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