Local dishes & recipes

RECIPES

Grenoble area and metropolis are home to friendship, happy times and abundant meals. Local recipes are made to be shared, so our guests become perfect Dauphinois chefs : it is easy as pie! You’d better be warned: every dinner around a Gratin dauphinois (potatoes gratin) includes a time when guests compare their respective recipes. Always. But just to be sure, you know that you own the genuine Gratin Dauphinois recipe. Just you.

GRATIN DAUPHINOIS

A very simple and easy recipe! Served with a good meat and green salad, enjoy this tasty meal!<o:p></o:p>

Gartin dauphinois © patchow.jpg

Ingredients

  • Potatoes: 1.5kgs
  • Butter: 100gs
  • Garlic cloves: 5
  • Fresh cream: 3 dl
  • Milk: 1 l
  • Salt and pepper

Making process
Peel off the potatoes, wash it with water, mince it carefully in slices. Make it boil with the milk, garlic, salt, pepper, and nutmeg. Put the peeled potatoes inside this seasoned boiling milk, let it bake for 10minutes. Put it in a buttered oven dish, and pour the cream on top of it. On a low heat (thermostat 6) for a little less than an hour.

VERCOULINE

This is the name one uses to talk about a Raclette made with Bleu de Vercors-Sassenage, and no traditional cheese. Served it with a little salad bowl and a tasty red wine!

Vercoulinebleu Vercors © Thomas Hytte.jpg

Ingredients (per person)

  • Blue cheese: « Bleu du Vercors-Sassenage » 200g
  • 4 potatoes
  • Cooked meats (ham, cured ham, dried sausage…)
  • Grenoble Walnut
  • Condiments: pickles, onions
  • A beautiful salad

Making process

Cut the blue cheese “Bleu du Vercors-Sassenage” into slices and arrange it in a dish. Bake the potatoes in water with skin, drip-dry it and present it in a heat-resistant dish with some water at the back. Place the cooked meat in another dish. Add on the table a walnut bowl and a pickle bowl.

Porkstew with MURCONS POTEE AUX MURCONS

A cooked meat specialty from the La Mure, the murçon is a big sausage you have to bake.

Murçon - Battaglia.jpg

Ingredients

  • 1 big Murçon
  • 400g of salt pork into two slices.
  • 12 potatoes
  • 1 cabbage

Making process
Put in the boiling water a “murçon” and the fine slices of salt pork. Let it tremble only an hour. Get it off water and Put it in a dish. Put the cabbage in the “murçon” water during 45 minutes. Add the potatoes during 30 minutes. When everything is ready, put back the “murçon” to reheat it 10 minutes without making it boil.

BLEU DU VERCORS-SASSENAGE AND GRENOBLE WALNUT SALAD

Cheap and easy, this salad will delight your taste buds!

Plateau de fromage locaux

 

Ingredients

  • 1 big salad
  • Vinaigrette sauce with olive oil
  • 2 handfuls of peeled Grenoble Walnut
  • 50g of Blue cheese “Bleu du Vercors-Sassenage”

Making process
Peel and clean the salad with care. Dip-dry it and arrange it at the back of a salad bowl. Add some blue cheese, previously cut in cubic shape and two handfuls of Grenoble walnut. Season it with vinaigrette sauce.

GREEN-CHAUD AND« DAUPHINOISES » CREPES

Green chaud chartreuse

« Le Green-chaud »
A coffee spoon of green Chartreuse in a hot and creamy chocolate. That’s it !<o:p></o:p>

« Les crêpes dauphinoises »
 In a crepe, put grinded walnuts and vanilla ice cream; close it back. Water it with lukewarm Green Chartreuse and blaze the crepe.

More recipes on our partnership’s websites

… With Chartreuse liquor: chartreuse.fr

… With Grenoble Walnut aoc-noixdegrenoble.com

… With blue cheese bleuduvercors-sassenage.fr