Forget uninspired snacks. Tonight, we’re elevating the apéritif to something effortlessly elegant and utterly delicious: Beaufort quenelles. Yes, you read that right. These little marvels, crafted by Maison Nolo Frères—quenelle royalty since 1948—are the perfect fusion of the airy softness of authentic Nantua quenelles and the bold, unmistakable character of Beaufort, the iconic Alpine cheese.
A high-altitude love affair, infused with the scent of snowy peaks and indulgent dining tables.
Nolo Frères: Quenelles, Elevated to an Art Form
If you think quenelles are just a childhood memory drowned in Nantua sauce, let me introduce you to a whole new level of flavor. Nolo Frères has spent over 70 years perfecting its craft, never compromising on quality or authenticity. Their quenelles are made from only the finest ingredients: free-range eggs, French-sourced pike or poultry fillets, and a traditional artisanal process that honors the purest Nantua heritage.
And when they decide to pair their quenelles with Beaufort—this raw milk cheese born from the high-altitude pastures of Savoie—you get nothing short of culinary brilliance. The ethereal lightness of the quenelle meets the refined intensity of Alpine cheese, creating a bite that is as heartwarming as it is flavor-packed.
The Ultimate Apéro: Beaufort Quenelles, Cured Ham & Grenoble Walnuts
Picture this: a delicate, cloud-like bite, balanced by the crunch of walnuts and the silkiness of Savoie cured ham. A drizzle of walnut oil to tie it all together. And for the final flourish? A whisper of rosemary and a drop of balsamic cream. Absolute perfection.
Easy to make, impossible to resist. A chic, comforting, and utterly indulgent apéritif.
Discover the recipe here:
BEAUFORT QUENELLE BITES
Cured Savoie Ham, Grenoble Walnuts, Walnut Oil & Rosemary
Prep time : 8 min, Cook time: 4 min
Ingredients
- 4 fresh Beaufort quenelles, Nolo Frères
- 2 slices of Savoie cured ham, finely chopped
- 10 Grenoble walnuts, crushed
- 1 tbsp walnut oil
- 1 sprig of rosemary, finely chopped
- Fleur de sel, freshly ground black pepper
- A few drops of balsamic cream
Instructions
1/ Slice each quenelle into 8 rounds.
2/ Place them on a heatproof plate inside a pan with 50 ml of water. Cover and steam for 4 minutes. (If you have a steamer basket, even better!)
3/ Meanwhile, finely chop the ham, walnuts, and rosemary together. Toast the mixture in a dry pan for 2 minutes.
4/ In a small bowl, mix the walnut oil with a twist of freshly ground black pepper.
5/ Arrange the quenelles in small appetizer spoons, sprinkle with the ham-walnut crumble, add a pinch of fleur de sel, and finish with a drop of balsamic cream.
6/ Enjoy warm, and savor every bite as a moment of pure indulgence.
Bon appétit !
