{"id":61500,"date":"2025-04-05T17:13:55","date_gmt":"2025-04-05T15:13:55","guid":{"rendered":"https:\/\/www.lesgets.com\/?p=61500"},"modified":"2025-06-06T16:27:11","modified_gmt":"2025-06-06T14:27:11","slug":"taste-of-mountain-recipe","status":"publish","type":"post","link":"https:\/\/www.lesgets.com\/en\/blog\/taste-of-mountain-recipe\/","title":{"rendered":"“Taste of mountain” recipe"},"content":{"rendered":"
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Today, our ambassador, Chef Christophe Pauly, shares with us his recipe inspired by Les Gets.<\/p>\n<\/div>\n\n

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A lover of Les Gets, he’s been visiting the resort since he was a child, and it’s this same love of the mountains and their terroir that gave him the idea of creating a brand new recipe, \u2018Go\u00fbt de montagne\u2019, stuffed morels, wild garlic and vin jaune. So without further ado, let’s find out how to cook Chef Christophe Pauly’s recipe at home.<\/p>\n<\/div><\/div>\n<\/div>\n\n

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\"\"<\/figure>\n<\/div>\n<\/div><\/div>\n<\/div>\n\n
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To make this recipe, here is the list of ingredients and utensils you will need:<\/h2>\n<\/div>\n\n
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Ingredients :\u00a0<\/strong><\/p>\n<\/div>\n\n

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  • Poultry meat<\/li>\n<\/div>\n\n
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  • 1 egg<\/li>\n<\/div>\n\n
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  • Butter<\/li>\n<\/div>\n\n
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  • Sugar<\/li>\n<\/div>\n\n
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  • salt and pepper<\/li>\n<\/div>\n\n
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  • Grated Comt\u00e9 cheese<\/li>\n<\/div>\n\n
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  • Whipping cream<\/li>\n<\/div>\n\n
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  • Morels<\/li>\n<\/div>\n\n
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  • Walnuts<\/li>\n<\/div>\n\n
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  • Bear’s garlic<\/li>\n<\/div>\n\n
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  • Chicken stock (optional)<\/li>\n<\/div>\n\n
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  • Yellow wine<\/li>\n<\/div>\n\n
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  • Tagetes leaves for dressing (optional)<\/li>\n<\/div><\/ul>\n<\/div><\/div>\n<\/div>\n\n
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    Ustensiles : <\/strong><\/p>\n<\/div>\n\n

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      \n
    • A blender<\/li>\n<\/div>\n\n
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    • A piping bag for the filling<\/li>\n<\/div>\n\n
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    • Siphon (optional)<\/li>\n<\/div>\n\n
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    • Steam oven (optional)<\/li>\n<\/div><\/ul>\n<\/div><\/div>\n<\/div><\/div>\n<\/div>\n\n
      \n
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      \"\"<\/figure>\n<\/div>\n<\/div>\n\n
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      I – Preparing the morel stuffing<\/h4>\n<\/div>\n\n
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      To prepare the stuffing, you will need poultry, an egg, melted butter, sugar, salt, grated Comt\u00e9 cheese, whipping cream, a blender and a piping bag for stuffing the morels.<\/p>\n<\/div>\n\n

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      1. Finely blend the chicken in the blender before adding the whole egg and blending again.<\/li>\n<\/div>\n\n
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      2. Add the melted butter, sugar, salt and grated Comt\u00e9 cheese to the bird and blend vigorously to obtain a fine stuffing.<\/li>\n<\/div>\n\n
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      3. While continuing to blend, gradually add the whipping cream to make the stuffing rise. Continue until you have a smooth mixture.<\/li>\n<\/div>\n\n
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      4. Place the fine filling in a piping bag and leave to rest. Now we can move on to the next step, preparing the wild garlic coulis.<\/li>\n<\/div><\/ol>\n<\/div><\/div>\n<\/div><\/div>\n<\/div>\n\n
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        II – Preparing the wild garlic coulis<\/h4>\n<\/div>\n\n
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        1. Carefully clean the wild garlic leaves.<\/li>\n<\/div>\n\n
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        2. First blanch them quickly in boiling water, then plunge them immediately into a bowl of iced water to fix their beautiful green colour.<\/li>\n<\/div>\n\n
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        3. Blend the leaves very finely with a little cooking water or chicken stock for extra flavour.<\/li>\n<\/div>\n\n
          \n
        4. Add a knob of butter to the mixture and season lightly with salt and pepper.<\/li>\n<\/div>\n\n
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        5. Pour the mixture into a small pan before moving on to the next stage, preparing the morels.<\/li>\n<\/div><\/ol>\n<\/div>\n\n
          \n

          III – Preparing the morels<\/h4>\n<\/div>\n\n
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            \n
          1. Clean the morels with a brush and trim the stalks.<\/li>\n<\/div>\n\n
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          2. Stuff them with your fine stuffing using a piping bag.<\/li>\n<\/div>\n\n
            \n
          3. Make a small slit in the top of each morel to prevent the stuffing escaping during cooking.<\/li>\n<\/div>\n\n
            \n
          4. Steam the morels at 70\u00b0C for 4 minutes, or poach them in vegetable, poultry or mushroom stock if you don’t have a steamer.<\/li>\n<\/div>\n\n
            \n
          5. Remove the morels to a paper towel-lined plate and leave to rest until you can move on to the next step.<\/li>\n<\/div><\/ol>\n<\/div>\n\n
            \n

            IV – Preparing the walnuts and sabayon<\/h4>\n<\/div>\n\n
            \n
              \n
            1. Blanch the walnuts in boiling water, then peel them.<\/li>\n<\/div>\n\n
              \n
            2. Halve the walnuts and set aside for the final decoration.<\/li>\n<\/div>\n\n
              \n
            3. To make the sabayon, gently whisk the egg yolks with the yellow wine in a saucepan over a low heat.<\/li>\n<\/div>\n\n
              \n
            4. Stop the sabayon cooking by adding a teaspoon of whipping cream and salt. Option: you can pour the sabayon into a siphon if you have one, add two cartridges of gas and keep it in a bain-marie at 60\u00b0C.<\/li>\n<\/div><\/ol>\n<\/div>\n\n
              \n

              V – Finishing and serving<\/h4>\n<\/div>\n\n
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              1. Now that you’ve finished your preparations, it’s time for the final step in making your delicious dish.<\/li>\n<\/div>\n\n
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              2. Lightly brown the stuffed morels in a frying pan with a knob of butter, seasoning with salt, and finish by baking in the oven at 180\u00b0C for 3 minutes.<\/li>\n<\/div>\n\n
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              3. Remove the morels onto kitchen paper to remove any excess fat.<\/li>\n<\/div>\n\n
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              4. Arrange the dish in a soup plate, carefully pouring over the wild garlic coulis first.<\/li>\n<\/div>\n\n
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              5. Then add your morels in the centre and add the walnuts.<\/li>\n<\/div>\n\n
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              6. Cut a few pieces of Comt\u00e9 cheese into pastilles and add them to the dish.<\/li>\n<\/div>\n\n
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              7. Finish by adding your sabayon. You can add a few tagetes leaves to add a final touch to your recipe.<\/li>\n<\/div>\n\n
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              8. All that’s left to do is serve and enjoy your dish with your partner, family or friends!<\/li>\n<\/div>\n\n
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              9. Tip: to make this recipe even more local, you can replace the Comt\u00e9 cheese with Tomme cheese from the Les Gets Perri\u00e8res farm.<\/li>\n<\/div><\/ol>\n<\/div>","protected":false},"excerpt":{"rendered":"

                Today, our ambassador, Chef Christophe Pauly, shares with us his recipe inspired by Les Gets. A lover of Les Gets, he’s been visiting the resort since he was a child, and it’s this same love of the mountains and their terroir that gave him the idea of creating a brand new recipe, \u2018Go\u00fbt de montagne\u2019, […]<\/p>\n","protected":false},"author":2,"featured_media":55935,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[173],"tags":[],"class_list":["post-61500","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomy"],"acf":[],"yoast_head":"\n"Taste of mountain" recipe - Les Gets<\/title>\n<meta name=\"description\" content=\"Our ambassador, Chef Christophe Pauly, shares with us his recipe inspired by Les Gets : the "Taste of Moutain"\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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