1 bunch of garden swiss chard (if possible) with the greens removed and kept for another recipe, the ribs trimmed and cut into large chunks then cooked in salted water or steamed Laguiole comes from the Aubrac plateau in Aveyron, a pressed cheese aged at least four months that melts without breaking down in heat. Toasted walnuts add crunch and a subtle bitterness that contrasts with the cream's sweetness. Artisanal bacon is essential, it keeps its flavor where industrial bacon turns rubbery.
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