Charcuterie: The Light Revolution Recommended By The Chef
Raw ham and rosette usually sit on the plates of raclette evenings. However, Philippe Carteron, chef of La Ferme des Vônezins, shakes up this firmly rooted tradition: these cold meats add an excessive sensation of fat to an already heavy meal. His recommendation? Opt for dried beef like Bündnerfleisch or smoked pork tenderloin, which are significantly lower in calories and have delicate flavors.
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