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  • förrätter | huvudrätter | efterrätter

        8 RECEPT ANDROUET    

      Recept Sainte-Maure-de-Touraine en purée de pomme de terre
      Antal personer 4
      Förberedelser 10'
      Matlagning 30'

      Recept Sainte-Maure-de-Touraine en purée de pomme de terre

      Recept Sainte-Maure-de-Touraine en ravioles de boeuf

      Recept Sainte-Maure-de-Touraine en ravioles de boeuf

      Recept Sainte-Maure-de-Touraine et aubergines en terrine
      Antal personer 4
      Förberedelser 30'
      Matlagning 10'

      Recept Sainte-Maure-de-Touraine et aubergines en terrine

      Recept Sainte-Maure-de-Touraine et légumes frais en mousse
      Antal personer 8
      Förberedelser 15'
      Matlagning 5'

      Recept Sainte-Maure-de-Touraine et légumes frais en mousse

      Recept Sainte-Maure-de-Touraine et poires en Pithiviers
      Antal personer 4
      Förberedelser 15'
      Matlagning 10'

      Recept Sainte-Maure-de-Touraine et poires en Pithiviers

      Recept Sainte-Maure-de-Touraine sur salade aux rillons
      Antal personer 4
      Förberedelser 15'
      Matlagning 30'

      Recept Sainte-Maure-de-Touraine sur salade aux rillons

      Recept Sainte-Maure-de-Touraine sur salade de tomates
      Antal personer 4
      Förberedelser 10'
      Matlagning 0'

      Recept Sainte-Maure-de-Touraine sur salade de tomates

      Recept Sainte-Maure-de-Touraine sur toasts et son chutney de pruneaux
      Antal personer 4
      Förberedelser 25'
      Matlagning 40'

      Recept Sainte-Maure-de-Touraine sur toasts et son chutney de pruneaux

      Hämtar

    Hitta våra butiker

    Cheese shop Boulogne • Androuet Levallois • Androuet - Versailles • • Butiker Neuilly • Butiker Paris 16 • Butiker Paris 16 • Kaasboetieken Parijs 17 eme • Butiker Paris 15 • Butiker Paris 7 • Butiker Paris 5 • Butiker Paris 14
    REKRYTERING
    NYHETSBREV
    KONTAKT

    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

    

    Vårt mål, våra värderingar

    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.

    Överst