Hospitality at Home

Bringing the Holiday Experience Home

Whilst staying safely at home, many of us might find ourselves longing for new experiences and surroundings. The 4*French hotel L’Arboisie has enabled us to transport the holiday experience back home, by providing us with the specialist knowhow on how to cook two of their signature recipes. arboisie-megeve.com/en/

TRUFFLE GRILLED SANDWICH

Time: 20 min Ingredients: 2 slices of natural bread 1 slice of truffled white ham 1 slice of Comté (18 months) 50 g butter salt and pepper

Truffled mascarpone cream: 50 g mascarpone 5 g truffle breakings salt and pepper a drizzle of truffle oil

Instructions: Start with the truffled mascarpone cream by mixing all the ingredients together (mascarpone, truffle breakings, salt and pepper, and a drizzle of truffle oil).

For the grilled sandwich: generously spread the truffled mascarpone on one side of the 2 slices of bread. Add slices of Comté on top to cover the whole surface and the truffled white ham. Add butter in a frying pan and grill the sandwich on both sides.

CEVICHE

Time: 1 hour Ingredients: 120 g of dorade or other white fish Lime juice Tiger’s milk: 90 g celery 7 g garlic 5 g coriander 1 lime juice 80 g fish fumet salt Dressings: Red onion petal Finely chopped carrot and red pepper Sucrine leaf Sweet potato, cooked in orange juice with 1-star anise and 1 cinnamon stick cut into small cubes Instructions: Cut and mix the fish with a pinch of salt and the lime. Add the tiger ’s milk and mix it all together again. Check the seasoning, it is possible to add 3 thin slices of chili pepper. Add the dressings.