In the kitchen of the Fer à Cheval, a restaurant offering fondue and Savoyard specialties, Marcelle TAIRRAZ, restaurateur, unveils the recipe for the Savoyard fondue, illustrated by tasting images in the restaurant.
The Hotel Aubrac welcomes to lunch representatives of La Chaîne des Rôtisseurs, a world association of gastronomy. On the menu, Aligot, an Aveyronnaise speciality composed of fresh tome and potatoes, served here on the plate with a formidable dexterity.
How not to resist tasting a fondue on long winter evenings? Commentary listing the many regional fondue specialties, according to the book by Irene KARSENTY "The book of Alpine cuisine", illustrated by images of a large table in full tasting.
The cheese cooperative of Laguiole had the idea to organize big parties around the Aligot to keep an ancestral tradition alive. Commentary on images of the preparation of the Aligot in a cauldron and guests who taste this specialty.
On the occasion of the beginning of the winter holidays, Jenny CLEVE and the chef Pierrot present the dish of the day: the Tartiflette that they hurry to taste with some guests of the show.