Savory food at FAUCHON has a secret and a name : Sébastien Monceaux. Under the direction of the Chef, a dozen talents reinvent French cuisine every day. Reworking great classics (quiche, vol-au-vent, truffle purée), honoring the exceptional dishes such as lobster, beef, leg of lamb or scallop, this is how they renew savory pleasures. Mini-casserole dishes, cold or hot hors-d’oeuvres, every one of your choices will excite the taste buds and thrill the palate.
Composition of the gratin dauphinois: potatoes cooked in milk and cream infused with nutmeg. Topped with grilled Comté cheese that has been matured for six months. Served in an individual Weck verrine.
Reheating instructions: heat for 2 minutes 50 seconds in the microwave (at 600W) or 20 minutes in a conventional oven at 130°C (gas mark 4).
Products to be eaten on the same day or the following day.
Potatoes, milk, cream, butter, fruity Comté cheese six months matured, nutmeg, potato starch, garlic, salt, pepper.
May contain traces of gluten, eggs, soya, nuts, sesame, molluscs, crustaceans, fish, peanuts, mustard and celery.