Recipes from the Alps

Génépy
GRATIN DAUPHINOIS (my mom's recipe)
LA RACLETTE

Génépy

ArtemisiaGénépi is a plant, you can only find this plant in high mountain betweent 2400 and 3500 meters.
There are basically three varities of Génépi :
_ L' Artemisia spicata
_ L' Artemisia mutellina
_ L' Artemisia glacialis

Each montain-dwaller has his secret recipe. This is our recipe from Lanslebourg : 1 liter of alcohol, 40 blades, 40 lumps of sugar and 40 days of rest.
There are a lot of different recipes but everyone has the same manufacturing process in common : steeping and distillation.
There are also different liqueurs according to the varieties of plants.
Génépi has been appreciated since the Middle-ages as a medicinal herb. Some physicians have confirmed that the reputation of this herb is fully justified for the treatments against the " hot and cold ".


The nature of the soil, the climate, are the reasons why these three génépis are not everywhere in the Alps. Depending on the conditions, the size of the sprigs can vary from 5 to 10 cm.
In Ubaye the inhabitants, in the limit of the regulation that restricts the harvest of these rare plants, are interested only in Artemisia spicata and Artemisia mutellina, and no in Artemisia glacialis which is a lot less aromatic.

Génépy must be drunk at the end of a meal : it's the tradition.

QUEZEL Cédric, TOURT Jérémy, PILLOUD Philippe TES1

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GRATIN DAUPHINOIS (my mom's recipe)

For 6 to 8 people.

3/4 l of milk
80 cl of cream
1,5 kg of potatoes
8 garlic cloves
Salt and nutmeg.


Gratin DauphinoisPeel the potatoes and slice them. Do the same with the garlic cloves.
In a big dish, put the milk and the cream, salt and sprinkle with nutmeg. Add the sliced potatoes and garlic cloves.
Let it bake for an hour and a half.

Enjoy your (french) meal!

Amandine Savoye, Magali Zimmermann. TES1.

 

 

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LA RACLETTE :

La RacletteA Swiss dish consisting of potatoes covered with melted cheese.

Ingredients :

Potatoes (4 per person)
Special french cheese, le fromage à Raclette
Seasoning and condiments :

Pork butcher’s meat as salami, ham, mountain sausage (a kind of salami), garlic sausage…
Vegetables such as tomatoes, mushrooms…
Gherkins, asparagus…
Ustensile :

A pressure cooker
A special raclette melter with scraper
A salad-bowl
A few dishes
Recipe :

Cook the potatoes in the pressure cooker, without washing them, for 10 minutes.
Prepare the seasoning and condiments.
Preheat the raclette melter.
When the patatoes are cooked, place them in a salad-bowl.
Place the cheese on a little dish, and put it in the raclette melter. While the cheese is melting, peel some potatoes and cut them into slices in your plate.
When the cheese is melted, take the scraper and pour on the potatoes.
Bon appétit !


Tip :

Prepare a raclette in winter when it’s snowing, in family or with friends, around a fire-place…

BERMOND Pauline, LEARD Lucia, TAT Esra

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