Recipe for Morbier cromesquis and braisi chips

Local produce is often featured on restaurant menus. To refresh traditional dishes, some restaurateurs are leveraging their talents to enhance local cuisine. This is the case here with chef Hugues Droz of Le France restaurant in Villers-le-Lac, who shares one of his Morbier-based recipes.

The recipe for Morbier cromesquis, braisi chips

Ingredients for 8 people, 24 cromesquis:

100 grams of small diced braisi*
16 slices of braisi, cut very thinly
1 kilo of Morbier

Breading:
30 grams of flour
1 whole egg
100 grams of breadcrumbs
salt and pepper
blue poppy, sesame and whole cumin to grind

*braisi or brési: dried and smoked beef

The recipe

Make balls of about 40 grams of Morbier with the cubed braisi.

Roll the Morbier balls in the beaten and seasoned eggs, then in the flour and breadcrumbs, again in the beaten and seasoned eggs, in the flour and finally in the sesame and blue poppy (or cumin) breadcrumb mixture.

Bake the braisi slices in the oven for 10 minutes at 180 degrees.

Fry the breaded Morbier balls at 180 degrees.

Serve with lamb's lettuce salad.

The chef's senses are awakened

In his restaurant France, local products are prepared in surprising ways. The menu for the 5 senses promises an astonishing experience; in season, a menu is entirely dedicated to morels and to recall the know-how and the inimitable taste of local cured meats, chef Hugues Droz has invented a salad with smoky flavors.

All our local products

Find other essential recipes from local gastronomy here, Comté cheese fondue, crêpes, etc.