Logo Mestre Queijeiro Androuet
  • NOTRE OFFRE
    Cheese platters
    Buffets
    Cheese workshops
    Gift cards and boxes
    Business
    NOTRE SAVOIR-FAIRE
    Our history
    Our cheese guide
    Cheese Index
    Our producers
    NOS BOUTIQUES
    NOS RECETTES
    FR
    EN
    ES
    PT
    IT
    DE
    NL
    SV
    AR
    RU
    HI
    ZH
    JA
    Contacte-nos
    Siga-nos no Facebook
FR
EN
ES
AUTRES LANGUES
PT
IT
DE
NL
SV
AR
RU
HI
ZH
JA
Contacte-nos
Logo Mestre Queijeiro Androuet
A nossa oferta
O nosso know-how
As nossas lojas
As nossas receitas
Cheese platters
Buffets
Cheese workshops
Gift cards and boxes
Business
Our historye
Our cheese guide
Cheese Index
Our producers


Index des fromages
Índice de queijos
Em :
  1. Página de entrada
  2. As nossas receitas
  • A
  • B
  • C
  • D
  • E
  • F
  • G
  • H
  • I
  • J
  • K
  • L
  • M
  • N
  • O
  • P
  • Q
  • R
  • S
  • T
  • U
  • V
  • W
  • X
  • Y
  • Z
  • entradas | pratos principais | sobremesas

        16 RECEITAS ANDROUET    

      Receita Bouchées Piémontaises à la Ricotta
      Número de pessoas 4
      Preparação 30'
      Cozedura 10'

      Receita Bouchées Piémontaises à la Ricotta

      Receita Cassata à la Sicilienne - à la Ricotta
      Número de pessoas 4
      Preparação 60'
      Cozedura 35'

      Receita Cassata à la Sicilienne - à la Ricotta

      Receita Chaussons de Ricotta et Provolone à la paysanne
      Número de pessoas 4
      Preparação 60'
      Cozedura 20'

      Receita Chaussons de Ricotta et Provolone à la paysanne

      Receita Flan à la Ricotta
      Número de pessoas 4
      Preparação 25'
      Cozedura 30'

      Receita Flan à la Ricotta

      Receita Gaufres à la Ricotta
      Número de pessoas 4
      Preparação 10'
      Cozedura 60'

      Receita Gaufres à la Ricotta

      Receita Glace à la Ricotta
      Número de pessoas 4
      Preparação 20'

      Receita Glace à la Ricotta

      Receita Pâtes à la Ricotta à la romaine
      Número de pessoas 4
      Preparação 20'
      Cozedura 20'

      Receita Pâtes à la Ricotta à la romaine

      Receita Pâtes à l'amatriciana au Parmesan et à la Ricotta
      Número de pessoas 4
      Preparação 60'
      Cozedura 45'

      Receita Pâtes à l'amatriciana au Parmesan et à la Ricotta

      Receita Pizza à la Ricotta
      Número de pessoas 4
      Preparação 60'
      Cozedura 60'

      Receita Pizza à la Ricotta

      Receita Pizza à la Ricotta et Pecorino
      Número de pessoas 4
      Preparação 60'
      Cozedura 60'

      Receita Pizza à la Ricotta et Pecorino

      Receita Pizza de Polenta à la Ricotta
      Número de pessoas 4
      Preparação 15'
      Cozedura 30'

      Receita Pizza de Polenta à la Ricotta

      Receita Pizza rustique (formule n°1) à la Ricotta et au Parmesan
      Número de pessoas 4
      Preparação 45'
      Cozedura 40'

      Receita Pizza rustique (formule n°1) à la Ricotta et au Parmesan

      Download em curso…

    Onde encontrar as nossas lojas

    Cheese shop Boulogne • Androuet Levallois • Androuet - Versailles • • Loja Neuilly • Loja Paris 16 • Loja Paris 16 • Loja Paris 17 • Loja Paris 15 • Loja Paris 7 • Loja Paris 5 • Loja Paris 14
    RECRUTAMENTO
    NEWSLETTER
    CONTACTO

    OUR SERVICES

    Paris Cheese workshops
    Workshop "cheese discovery" in Paris at 70€
    Workshop "cheese amateur and tasting" at 95€
    Worshop "making cheese" in Paris at 70€
    Cheese platters
    Cheese buffet
    Cheese Animation
    Evening wine and cheese
    Initiation and tasting
    Cocktails cheese
    Turnkey Catering
    Gift box
    Seminars

    OUR PLATTERS AT THEMES

    Goats platter
    Sheep platter
    Blue platter
    Corsican cheese platter
    Savoie cheese platter
    Auvergne cheese platter
    Italian cheese platter
    Christmas cheeseboard
    Wedding cheese platter
     

    CHEESE FRANCE

    Savoie cheeses
    Cheeses of Normandy
    Cheese Provence
    Auvergne cheeses
    Cheese North
    Alsatian cheese
    Cheese of the Pyrenees
    Cheeses Corsican
    Cheese of the Jura
    Cheese Lorraine
    Cheeses of the Alps

    CHEESE OF EUROPE

    Italian cheese
    Spanish cheese
    Swiss cheese
    Dutch cheese
    Portuguese cheese
    Greek cheese
    English cheese

    AOP CHEESE

    Reblochon
    Comté
    Roquefort
    Brie de Meaux
    Saint-Nectaire
    Selles-sur-Cher
    Banon
    Beaufort
    Munster
    Livarot
    Bleu de Gex
    Mont d'Or
    Bleu des Causses
    Langres
    Epoisses
    Ossau-Iraty 
    Rocamadour
    Brocciu
    Morbier
    Maroilles

    RECEIPTS

    Cheese Fondue
    Croquettes Camembert
    Cheese Sauce
    Cheesecake
    Mont d'or in the oven
    Fondue County
    Tartiflette with Reblochon
    Recipes Goat
    Recipes Roquefort
    Recipes Mozzarella

    HAHA

    

    A nossa missão e os nossos valores

    Through this website, we want to pay tribute to the craft cheese refiner, true priesthood for men and women of our house. Refine a cheese is a matter for specialists: it is to bring the cheese to mature so that it fully expresses all its aromas. A real game of patience, refine requires constant monitoring and a suitable environment. All the nobility of this profession is to raise the cheese.

    Become cheese refiner and prepare a cheese board is an artist's work because it gives a strong personal dimension to the cheese. There is a veritable companionship between the product and the man, that is what is exciting. Work a living product, a product of beasts, is a profession that brings much joy and which can cross all the provinces of France and the world heritages and their taste. The relationship with producers is also very rich and completes the noble profession.

    Topo