{"id":10728,"date":"2018-03-02T11:27:25","date_gmt":"2018-03-02T10:27:25","guid":{"rendered":"http:\/\/jesuisunpetitcuisinier.fr\/fr\/?p=10728"},"modified":"2018-03-02T14:07:18","modified_gmt":"2018-03-02T13:07:18","slug":"berthoud","status":"publish","type":"post","link":"https:\/\/jesuisuncuisinier.fr\/fr\/berthoud\/","title":{"rendered":"Recette de Berthoud (Abondance fondu). Cuisine savoyarde"},"content":{"rendered":"\n<p>Le temps passe vite, mon histoire avec le <strong>Berthoud<\/strong> date d\u00e9j\u00e0 de quelques ann\u00e9es, et c\u2019\u00e9tait dans l\u2019un de mes premiers repas au restaurant lors d\u2019une sortie le soir \u00e0 Grenoble. Comme je vous ai d\u00e9j\u00e0 racont\u00e9 dans la recette du gratin dauphinois, j\u2019avais connu <strong><a href=\"http:\/\/www.restaurant-tableronde-grenoble.com\/\" target=\"_blank\" rel=\"noopener\">La Table Ronde<\/a><\/strong>, le restaurant le plus ancien de Grenoble (et deuxi\u00e8me de France) mon premier jour en France pour un repas de travail. Ce n\u2019est pas ce jour que je me suis r\u00e9gal\u00e9 avec le plat d\u2019aujourd\u2019hui. N\u00e9anmoins, j\u2019avais h\u00e2te d\u2019y revenir\u00a0!<\/p>\n<p>C\u2019est quelques semaines plus tard que j\u2019y suis retourn\u00e9 pour le plaisir. Cette fois-ci, j\u2019ai go\u00fbt\u00e9 le <strong>Berthoud<\/strong>. Il faut dire que je ne connaissais pas du tout, \u00e9videmment, mais on m\u2019a juste dit que c\u2019\u00e9tait un plat local \u00e0 base de fromage fondu et \u00e7a avait suffi pour que je le prenne. J\u2019ai ador\u00e9\u00a0!<\/p>\n<p>Le Bertoud est un plat typique des Alpes, de la Haute Savoie en particulier. Il est fait avec du <a href=\"http:\/\/www.fromageabondance.fr\/\" target=\"_blank\" rel=\"noopener\"><strong>fromage Abondance<\/strong><\/a>, un fromage AOP, un peu moins connu que le reblochon ou le Beaufort.\u00a0Il porte le nom de la ville d&rsquo;o\u00f9 il est originaire.<\/p>\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"9252856116\"data-ad-format=\"auto\"><\/ins><script>(adsbygoogle = window.adsbygoogle || []).push({});<\/script><amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"7340373828\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div class=\"cleaner\" style=\"margin: 10px\"><\/div>\n<h2>Voulez-vous savoir comment faire le Berthoud\u00a0?<\/h2>\n<p>La <strong>recette du Berthoud<\/strong> est tellement facile et rapide qu\u2019il s\u2019agit d\u2019une recette que l\u2019on pr\u00e9pare juste avant de servir, pour que le fromage reste bien chaud et coulant. De plus, il y a peu d\u2019ingr\u00e9dients. Un plat parfait quand on a tr\u00e8s envie de <strong>fromage fondu<\/strong> et qu\u2019on ne veut pas trop se compliquer la vie.<\/p>\n<div id=\"attachment_10733\" style=\"width: 650px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/flic.kr\/p\/9EAj62\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-10733\" class=\"size-full wp-image-10733\" src=\"http:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/03\/abondance.jpg\" alt=\"Fromage Abondance (flickr.com)\" width=\"640\" height=\"425\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/03\/abondance.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/03\/abondance-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/03\/abondance-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/a><p id=\"caption-attachment-10733\" class=\"wp-caption-text\">Fromage Abondance (flickr.com)<\/p><\/div>\n<p>Ce plat <strong>se d\u00e9guste comme une fondue<\/strong>, c\u2019est \u00e0 dire tremper des morceaux de pain et il est souvent accompagn\u00e9 de pommes de terre vapeur, salade et charcuterie. Il est \u00e9galement servi avec du vin blanc de Savoie plut\u00f4t sec.<\/p>\n<p>Voici la recette\u00a0:<\/p>\n<p><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"4190110340\"data-ad-format=\"auto\"data-full-width-responsive=\"true\"><\/ins><script>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"4190110340\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div class=\"cleaner\" style=\"margin: 10px\"><\/div><div itemscope itemtype=\"http:\/\/schema.org\/Recipe\">\n<div align=\"justify\" style=\"border-style:solid; border-width: 1px;padding: 10px 10px 10px 10px;\">\n<img loading=\"lazy\" decoding=\"async\" width=\"128\" height=\"85\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/03\/berthoud.jpg\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"Berthoud\" style=\"float:left; padding: 10px 10px 10px 10px\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/03\/berthoud.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/03\/berthoud-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/03\/berthoud-300x200.jpg 300w\" sizes=\"auto, (max-width: 128px) 100vw, 128px\" \/>\n<div itemprop=\"image\" itemscope itemtype=\"https:\/\/schema.org\/ImageObject\">\t\n<meta itemprop=\"url\" content=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/03\/berthoud.jpg\">\n<meta itemprop=\"width\" content=\"140\">\n<meta itemprop=\"height\" content=\"85\">\n<\/div>\n<a href=\"https:\/\/jesuisuncuisinier.fr\/fr\/berthoud\/print\/\" rel=\"nofollow\" title=\"Imprimer\"><img decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-print\/images\/printer_famfamfam.gif\" align=\"right\" alt=\"Imprimir\"><\/a>\n<h2 itemprop=\"name\" style=\"padding: 10px 10px 0px 10px\">Recette de Berthoud (Abondance fondu). Cuisine savoyarde<\/h2>\n<span id=\"post-ratings-10728\" class=\"post-ratings\" data-nonce=\"c81975716d\"><div align=\"center\">Votez pour cette !<\/div>\r\n<div align=\"center\"><img decoding=\"async\" id=\"rating_10728_1\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"1 Star\" title=\"1 Star\" onmouseover=\"current_rating(10728, 1, '1 Star');\" onmouseout=\"ratings_off(3.2, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_10728_2\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"2 Stars\" title=\"2 Stars\" onmouseover=\"current_rating(10728, 2, '2 Stars');\" onmouseout=\"ratings_off(3.2, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_10728_3\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"3 Stars\" title=\"3 Stars\" onmouseover=\"current_rating(10728, 3, '3 Stars');\" onmouseout=\"ratings_off(3.2, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_10728_4\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_off.gif\" alt=\"4 Stars\" title=\"4 Stars\" onmouseover=\"current_rating(10728, 4, '4 Stars');\" onmouseout=\"ratings_off(3.2, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_10728_5\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_off.gif\" alt=\"5 Stars\" title=\"5 Stars\" onmouseover=\"current_rating(10728, 5, '5 Stars');\" onmouseout=\"ratings_off(3.2, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><\/div>\r\n<div align=\"center\">Note: 3,20 \/ 5. Votes: 5<\/div><\/span><span id=\"post-ratings-10728-loading\" class=\"post-ratings-loading\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/loading.gif\" width=\"16\" height=\"16\" class=\"post-ratings-image\" \/>Loading...<\/span><div><\/br><span itemprop=\"author\" itemscope itemtype=\"http:\/\/schema.org\/Person\">   <span itemprop=\"name\" content=\"Damian Serrano\"><\/span> <\/span>\n<b>Personnes:<\/b> <span itemprop=\"recipeYield\">4<\/span>   <b>Temps:<\/b> <time itemprop=\"totalTime\" datetime=PT10M>10 m<\/time>   <b>Difficult\u00e9:<\/b> Facile<\/div><div class=\"cleaner\" style=\"margin: 10px\"><\/div><time itemprop=\"dateModified\" datetime=\"2018-03-02\"><\/time> \n<span itemprop=\"description\" content=\"Comment faire le Berthoud. Recette facile. Un plat \u00e0 base de fromage d\u2019Abondance typique de la r\u00e9gion de Savoie avec tout le plaisir du fromage fondu. C'est d\u00e9licieux !\" ><\/span>\n<span itemprop=\"recipeCuisine\" content=\"Unknown\" ><\/span>\n<span itemprop=\"recipeCategory\" content=\"Unknown\" ><\/span>\n<span itemprop=\"keywords\" content=\"Unknown\" ><\/span>\n<div class=\"note-wrapper\"><div class=\"note-top\"><\/div><div class=\"note-content\"><h3 style=\"padding-left: 10px; margin-bottom: 10px;\">Ingr\u00e9dients<\/h3>\n<ul>\n<li itemprop=\"recipeIngredient\">600\u00a0g de fromage Abondance<\/li>\n<li itemprop=\"recipeIngredient\">2 gousses d\u2019ail<\/li>\n<li itemprop=\"recipeIngredient\">1 trait de vin blanc sec (de Savoie)<\/li>\n<li itemprop=\"recipeIngredient\">1 trait de Mad\u00e8re (facultatif)<\/li>\n<li itemprop=\"recipeIngredient\">Poivre noir moulu<\/li>\n<li itemprop=\"recipeIngredient\">Du pain en morceaux<\/li>\n<\/ul><b>Mat\u00e9riel\u00a0:<\/b><ul>\n<li itemprop=\"recipeIngredient\">1 gros plat \u00e0 gratin ou 4 individuels<\/li>\n<\/ul>\n<br \/><\/div><div class=\"note-bottom\"><\/div>\n<\/div> <!-- \/ #ingredients -->\n<div align=\"justify\" class=\"directions-wrapper\"><h3>\u00c9laboration<\/h3><div class=\"directions-content instructions\" >\n<\/p>\n<ol>\n<li itemprop=\"recipeInstructions\">Pr\u00e9chauffer le four \u00e0 180\u00a0\u00b0C.<\/li>\n<li itemprop=\"recipeInstructions\">\u00c9plucher l\u2019ail, le couper en deux et frotter le fond et les parois des plats \u00e0 gratin.<\/li>\n<li itemprop=\"recipeInstructions\">Hacher finement l\u2019ail et le distribuer au fond des plats.<\/li>\n<li itemprop=\"recipeInstructions\">Ajouter le fromage coup\u00e9 en tranches.<\/li>\n<li itemprop=\"recipeInstructions\">Verser un trait de vin blanc et de vin de Mad\u00e8re<\/li>\n<li itemprop=\"recipeInstructions\">Poivrer selon votre go\u00fbt.<\/li>\n<li itemprop=\"recipeInstructions\">Enfourner \u00e0 mi-hauteur et tout de suite mettre la fonction gril du four pour gratiner la surface pendant que le fromage va \u00e0 fondre. Cela peut prendre environ 5 minutes.<\/li>\n<li itemprop=\"recipeInstructions\">\u00c7a y est. C\u2019est pr\u00eat\u00a0! Servir imm\u00e9diatement avec des pommes de terre \u00e0 la vapeur, salade verte et charcuterie. Bonne d\u00e9gustation\u00a0!<\/li>\n<\/ol>\n<p><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div> <!-- \/# directions -->\n<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"3064891712\"data-ad-format=\"auto\"><\/ins><script async>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"1189241592\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div align=\"justify\" class=\"hints-wrapper\" ><h3>Conseils et astuces<\/h3><div class=\"hints-content hints\"><\/p>\n<ul>\n<li>J\u2019insiste. Il est imp\u00e9ratif de <strong>servir ce plat imm\u00e9diatement<\/strong>, car si on le pr\u00e9pare en avance le fromage va refroidir et devenir un peu dur.<\/li>\n<li>L\u2019accord de vin recommand\u00e9 est un <strong>vin blanc sec de Savoie<\/strong>.<\/li>\n<li><strong>Le vin de Mad\u00e8re est facultatif<\/strong>. Il apporte une touche l\u00e9g\u00e8rement sucr\u00e9e que j\u2019aime bien. Le vin de Porto convient \u00e9galement.<\/li>\n<li>Je pr\u00e9f\u00e8re plut\u00f4t les <strong>plats \u00e0 gratin individuels<\/strong> qu\u2019un seul pour tout le monde.<\/li>\n<li>Sur le blog, vous trouverez plus de recettes savoyardes, comme les <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2012\/12\/diots-crozets.html\" target=\"_blank\" rel=\"noopener\"><strong>diots au vin blanc<\/strong><\/a> et son gratin de crozets, l\u2019archi connue <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2012\/03\/tartiflette.html\" target=\"_blank\" rel=\"noopener\"><strong>tartiflette au reblochon<\/strong><\/a> ou la <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2017\/03\/croziflette.html\" target=\"_blank\" rel=\"noopener\"><strong>croziflette<\/strong><\/a>, sa version avec les p\u00e2tes savoyardes.<\/li>\n<\/ul>\n<p><\/div><\/div> <!-- \/# hints --><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div><!-- \/ #recipe --> \n <\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10732\" src=\"http:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/03\/berthoud-abondance-fondu.jpg\" alt=\"Berthoud\" width=\"640\" height=\"427\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/03\/berthoud-abondance-fondu.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/03\/berthoud-abondance-fondu-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/03\/berthoud-abondance-fondu-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n<h3>Maintenant, vous savez comment faire le Berthoud<\/h3>\n<p>Avez-vous aim\u00e9 la recette\u00a0? <\/p>\n<p>J\u2019esp\u00e8re vous avoir donn\u00e9 envie de l\u2019essayer. Si vous faites fan de fromage fondu, cela deviendra une de vos recettes pr\u00e9f\u00e9r\u00e9es. Elle a tous les ingr\u00e9dients, du fromage, du go\u00fbt, du plaisir et peu de temps pour la pr\u00e9parer.<\/p>\n<p>Pour les curieux, voici je vous laisse un reportage sur le <strong>fromage Abondance<\/strong>, avec pas mal d&rsquo;informations.<\/p>\n<div class=\"video-container\"><iframe loading=\"lazy\" src=\"https:\/\/www.youtube.com\/embed\/y9SRC99V6UA\" width=\"560\" height=\"315\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/div>\n<p>Finalement, je vous invite \u00e0 cliquer sur le bouton \u00ab\u00a0j\u2019aime\u00a0\u00bb et partager la recette sur vos r\u00e9seaux sociaux.<\/p>\n\n<p>\u00c0 bient\u00f4t\u00a0!<\/p>\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Comment faire le Berthoud. Recette facile. Un plat \u00e0 base de fromage d\u2019Abondance typique de la r\u00e9gion de Savoie avec tout le plaisir du fromage fondu. C&rsquo;est d\u00e9licieux !<\/p>\n","protected":false},"author":1,"featured_media":10731,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_focuskw":"berthoud","_yoast_wpseo_metadesc":"Comment faire le Berthoud. Recette facile. Un plat \u00e0 base de fromage d\u2019Abondance typique de la r\u00e9gion de Savoie avec tout le plaisir du fromage fondu. C'est d\u00e9licieux !","footnotes":""},"categories":[1272,20],"tags":[864,1089,1191,1273,1274,1275],"class_list":["post-10728","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fromage","category-recette","tag-fromage","tag-savoie","tag-ski","tag-berthoud","tag-fromage-fondu","tag-plats-dhiver"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recette de Berthoud (Abondance fondu). 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