Typical dish from the Chablais, berthoud matches well with boiled potatoes.
Rub the small ovenproof dishes (known as Berthoud dishes) with garlic. Cut the cheese into thin slices, add pepper and sprinkle with Savoie dry white wine. Put the dishes into a hot oven for 5 to 10 min. Serve hot and eat using pieces of bread on a fork, as for a fondue.
Du lundi au vendredi de 9h à 12h30 et de 13h30 à 17h30