Put the Gilt-head Bream (scaled and gutted), seasoned with salt & pepper, olive oil (not included in the pack), carrots, broccoli and Charlotte potatoes (cut in 4) in a oven dish. Bake for 20 min. at 200°c. Bon appétit!

Gratin Dauphinois: a dish that dates back to the eve of the French Revolution

Ingredients for a slightly lighter version with milk and cream: 

800 grams of floury potatoes

40 cl of milk 

14 cl of cream 25

salt and pepper 

garlic 

Preparation:

1. Preheat oven to 160 degrees
2. Peel and cut the potatoes into thin slices (for this step you can ask other people to help)
3. In a baking dish, cut the garlic in half and rub the dish. Then, arrange the slices in layers in the dish.
4. In a bowl, mix the cream and milk with salt, pepper and nutmeg to taste and pour the mixture over the potatoes.
5. Bake for 50 minutes.
6. Add a little cream on top and put back in the oven for 20 minutes

The MagicTip: The classic version does not contain any cheese but why not add some when finishing for an even more delicious result. 

Accompanied by a green salad it's the best! :-) 

Bruand "moitié-moitié" fondue mix with Gruyère, 4 different Vacherins and a hint of Appenzeler. The Bruand family created this well-balanced and creamy fondue mix in 1982. This mix does not contain any corn-starch; you may have to add some to the mix. 400gr is ideal for 2 to 3 people. The standard pack does not include the wine and air-dried beef (from Geneva) but you can easily add them to your order.