5/52 Ravioles du Champsaur, spécialités culinaires de la vallée du Champsaur et du Valgaudemar
| File | 74748.jpg |
| Description | Hautes-Alpes, 05, culinary specialties of the Champsaur and Valgaudemarvalley, ravioles of Champsaur, also called prëire or brouquetons, are small fritters made from potatoes and cheese. It is traditionally served with liquid honey, jam, raspberry or blueberry with a salad. They can also be served au gratin (with cream and cheese), as an accompaniment to meat. |
| Folio | Tourtons et ravioles du Champsaur |
| Author | © www.bertrand-bodin.com |
| Restrictions | © www.bertrand-bodin.com |
| Keywords | |
| Pixels | 4252 x 2835 |
| Jpeg | 3 097 Ko |
| Image | 35 316 Ko |
| Cm/300 dpi | 36 x 24 cm |