Recettes d'été

Gratinated tomatoes with Valais Raclette cheese

Cut the tomatoes in two. Remove the seeds and some of the juice. Add salt, pepper and spices according to taste. Place a nice slice of raclette cheese on the top of each tomato. Bake in the oven for 15 to 20 minutes at medium heat (180°C) so that the cheese gently melts and runs inside...

Mousse of Valais apricots

Cut the apricots in two and cook them with the apricot brandy and one tablespoon of sugar. Liquidise them. Leave to cool. Whisk the 3 yolks and the sugar in a pan in a bain-marie. Pour in the apricot puree and whisk. Add the apricot brandy and place in the refrigerator. Beat the cream until...

Red fruits tart

Preheat the oven to 200°C (Mark 7). Butter a flan case. Wash and remove the orange zest Roll out the puff pastry and place in the flan case. Prick the base of the tart with a fork then fill with dried beans to ensure that the pastry doesn’t rise during cooking. Put the pastry case...

Strawberries with Dole

Simmer the Dôle with the zest, cinnamon stick and sugar. Leave to cool. Wash the strawberries without removing the stems, drain them well, then remove the stems. Cut the strawberries into quarters. Put the fruits into the prepared syrup. Stir in gently and serve. Tasty tip: This...

Strawberry and white chocolate desserts

Cut out the flaky pastry to the shape of the pastry cutters. Dust generously with icing sugar and cook in the oven for 20 minutes at 170°C until caramelised. Leave to cool. Melt the white chocolate in a double boiler, soften the gelatine in cold water and whip the cream with the vanilla...

Tatin of serac cheese and tomato

Tomato concassée Cook the shallots in the olive oil without colour for 5 minutes add the garlic and the sprigs of thyme.  Simmer for 1 minute, add the diced vegetables, then the diced tomatoes, add the salt and pepper and cook for 10 minutes on a low heat. Add the pesto, rectify the...

Valais Raspberries with a two chocolate mousse served in a glass

Prepare the chocolate mousse at least 3 hours in advance (or the day before): Melt the dark chocolate with the coffee in a saucepan over a low heat. Separate the egg yolks from the whites. Once the chocolate has melted, add the egg yolks. Mix them quickly, away from the heat to ensure that the...

Valais apricot custard tart

Cut the apricots in two and remove the stones. Place a layer of apricots with the rounded side facing downwards in a buttered soufflé dish. Sprinkle with icing sugar. Place a second layer of apricots, sprinkle with icing sugar and continue like this until the top of the dish is...

Valais apricot jam

Wash the fruits in warm water and leave them to dry on a tea towel. Cut the apricots in two and remove the stone. Slice the fruit, add the sugar and lemon juice and mix together well. Cook in a saucepan over a strong heat whilst stirring for approximately 5 minutes until it boils, then...

Valais best end of lamb with wild garlic

Marinate the lamb. Rub the oil into the meat and season with pepper. Cover with thyme, rosemary, bay leaves and the cloves of garlic. Place the best ends into a dish, cover with plastic film and leave to marinate for 30 minutes at room temperature. Preheat the oven 220° C. Clean the best...


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