Far from a simple cheese crust, these chefs affiliated with the homemade label will amaze you with their creations based on Gruyère AOP, whether in a starter, in the main dish or even for dessert.
Wake your taste buds
At the restaurant “In the distant forest” in Vaulruz, the pastry chef Manon Lucas and the chef Michaël Wicht present their pre-service: a AOP Gruyère ice cream Kids on a compote of candied onions. The slightly sweet sweetness of the base brings a flavor depth, crowned by a smoked cloud with a taste of toast. The bread tile adds the crisp side and the apple jelly a note of freshness with an acid contrast; A dish that awakens your taste buds.
To crack and chew
Chef Julien Konrad of the municipal hostel of St-Légier offers you Crispy Gruyère AOP with black truffle with a saladine of leeks and potatoes with Chasselas.
In the love wood in Vevey, you will taste AOP Gruyère Croquetas with a salad bowl, and at the Gare to Bulle Gare restaurant, Gruyère gold crisp triangles.
As for the Auberge de l’Union in Palézieux-Gare, the asparagus duo in the Nori and Lard dry from Valais IGP will be accompanied by a Mousse and a Gruyère AOP horn.
Find all the participating restaurants and their creations on labelfaison.ch. Learn about the availability of the offer by reserving your table.
