Quenelle with Nantua sauce
Who hasn’t heard of Nantua sauce? A recipe that has a place in every good collection, this sauce made from crayfish butter was invented in the town of the same name and is delicious with pike quenelles. ...
Comté and Other Cheese Makers
From the Middle Ages, the long, hard winters in the Jura mountains prompted locals to make milk into a cheese to be set aside and matured. The cheese was then known as Vachelin. These were long-lasting cheeses that aged well, making them ideal for export and a source of new revenues. A lot of milk was needed to make these large cheese...
Haut-Bugey is also home to a delicious cheese with a solid reputation: Comté. Come and taste high-quality specialities in our farms or restaurants…
The craftsmen and manufacturers in Haut-Bugey are proud of their skills and always welcome visitors.
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