Stéphane Buron #3 - Recipe of the week by Gault&Millau

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Old Tomme and Beaufort cheese fondue


250g milk

125g cream

100g Beaufort

100g Tomme de Savoie

2g agar-agar

1g sugar

2 leaves of gelatine

1g potato starch

To decorate: fleur de sel, white pepper, flowers (daisy, yellow and orange marigolds, borage, pansy)