Clos Domaines & Châteaux
La noblesse des vins suisses

Food and wine pairing

Malakoff à la Blaise Hermann

Malakoff à la Blaise Hermann

Ingredients - For 4 persons

500 g Gruyère, grated
2 larges garlic cloves, pressed
20 g flour
1 teaspoon baking powder
2 eggs
1 dl Chasselas 
1 cl kirsch
Salt, pepper
Nutmeg, grated
Oil for frying
12 slices round bread 


Mix the Gruyère witn the garlic, flour and baking powder. Whip the eggs with the wine and kirsch, then add to the mixture above. Stir until well mixed. Season with a little salt, pepper and nutmeg. Heat the cooking oil to 160°c. Spread the cheese over the bread slices and press down well. Sprinkle the two sides of the bread slices with flour, then gentle place in the frying oil, the side without chees towards the bottom. Fry for 4 minutes. Repeat the procedure for each Malakoff. It’s important that the Malakoffs are freshly prepared and eaten hot.
In general, Malakoffs are served with a green salad, pearl onions, pickles, and a good deal of Chasselas.

image bouteille

Grand Cru La Côte AOC

Château de Vinzel

icône grappe Chasselas
Where to buy this wine?
Direct to Château de Vinzel
Address near you
Technical data sheet