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Chaource au gratin, marinated in
Champagne Madame de Savigny Blanc de Noirs
1 bottle of Champagne Madame de Savigny Blanc de Noirs
1 Chaource de Champagne (Champagne cheese)
½ liter of liquid cream
Preparation:
Pierce a Chaource with a skewer.
Marinate it in Champagne for 24 hours (the cheese must be covered).
Take out the Chaource, cut it into 12.
Put in a dish or small casserole dish without covering.
Then cover with liquid cream and bake in the oven for 3 to 4 minutes at 200°.vs.
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