LO CORTI DE SAVOIE, MUSOLINO TRADITION
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Savoyard cuisine does not stop with meldue, scraping and other. A long time ago the population eating serac rather than beaufort. The true Savoyard cuisine exists, however, and some reveal new dishes. Henri Musolino is part of it by revealing the kingdom of flavors. This artisan manufactures soups, condiments, jams, chutneys, compotes, natural fruit, terrines, cooked dishes… only the good food. The products used are mostly local. It invents tasty recipes like this sugar jam in order to respect the taste of grapefruit grapefruit fruit to cinnamon, lemon raspberries. Soup side, a multitude of tastes to vary pleasures. This is the orty cream, the soup of old vegetables, soup of tomatoes to crayfish tails. The chef also produces dishes to share sweet and salty, between flavors and traditions to put conviviality into the bowls. Sweet version, Savoie sandblades with hazelnut shards. Vacuum dishes with a crayfish chicken. Every Thursday evening, in winter, he concocts a Savoyard pod to taste in a yurt to the Arcs. The character of Henri is attached, simple, user-friendly and the heart on hand. A very greedy address.
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