Louis d'Or, garlic and white wine
Bernard Louis, refiner of farm munsters in Remiremont, is the happy father of Louis d'Or. For us, the Louis d'Or is the Mont d'Or but better! We want to share with you this recipe for Louis d’Or with garlic and white wine . To change from raclette or fondue, here is a recipe for two that will only make everyone happy.
Cheese yes, with a nice smoked charcuterie
To accompany it, we suggest some cold meats available on the Cella website and of which we specialize. Smoked cold cuts will be wonderful. For example, you can taste the cold andouille du Val d'Ajol, cut like a sausage, into slices. Luxeuil ham will also be perfect.
And generous toasted garlic bread style
As for service, you can also prepare a few generous slices of rustic bread, large toasted baguette slices rubbed with butter and garlic and parsley, garlic bread style.
Ingredients
For 2 people
- 1 Louis d’Or
- 10 cl of white wine from Jura or other
- 1 baguette
- 2 cloves garlic
- 30 g of Lehmann churned butter
- parsley
Preparation and cooking
- Preheat your oven to 200°C.
- Place the Louis d'Or , with its box , on a plate protected with aluminum foil
- Peel and remove the germ from the garlic clove. Cut it into pieces lengthwise. With the tip of a knife, dig holes all the way to the bottom of the Louis d'Or. Place the garlic pieces. Pour in the white wine. Cook for 20 minutes at 200°C.
- Meanwhile, in the baguette, make four toasts. Chop the parsley. Put the toast in the oven with the Louis d’Or for 5 minutes. Take out the toast, rub them with the previously peeled garlic and the butter with the tip of a knife. Scatter the chopped fresh parsley over the toast.
- Take out the Louis d'Or with garlic and white wine and serve it in the center of the table on a plate.
Accompaniement
To accompany this Louis d'Or with garlic and white wine, in addition to garlic bread toast, a few potatoes and smoked charcuterie , quite simply.
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