the cooking range

Plain and smoked diots

Whether plain or smoked, this sausage will satisfy even the most demanding connoisseurs with its simplicity and balance.

Plain and smoked cooking saucisson

Traditional plain pork smoked with beech and pine sawdust.

Pormoniers sausages:
vegetable-based sausages

Made with cabbages grown locally by a farmer on the shores of Lake Geneva, complemented by spinach and leeks.

Beaufort diots

Plain diots livened up with morsels of beaufort cheese cut by the grindstone. Give in to this whim!


Diots in white wine

    Preparation time: 60 mins.

    Cooking time: 45 mins.

Ingredients :

  • 8 Diots,
  • 100 g butter,
  • 2 oinons,
  • 3 shallots,
  • 1 bouquet garni (parsley, thyme, bay leaves),
  • 2 ml dry white wine,
  • 1 tablespoon flour,
  • salt, pepper.

Preparation :

Brown the Diots in a frying pan for around 15 minutes. In a saucepan, brown the shallots and thinly sliced onions in the butter.

When golden-brown, sprinkle over the flour and add the white wine.

- Leave to thicken over a low heat while stirring with a wooden spoon.

Add the Diots, which should be covered by the sauce.

- Add the bouquet garni and leave to simmer over a low heat for at least 45 minutes.

Serve hot with boiled potatoes.

Cooking tip:

Diots and Pormonier sausages should not be pierced before cooking because they contain little fat and will lose their flavour. We advise cooking Diots for 25 minutes and Pormonier sausages for 30 minutes because we add white cabbage... the best, of course! Bon appétit!