Preparation based on potato and fresh tomme. The dough is worked, then rolled in the shape of small “quenelles”. They are tasted in the following ways:
‘Fried’, blanched, they are incorporated into a mixture of milk and crème fraîche, then au gratin in the oven and served as an accompaniment to meat.
‘Fries’, and it is in this form that you will find them most often in our valleys. They can be enjoyed soaked in honey or raspberry jelly, accompanied by a garlic salad, a real treat!