Follow the news, video reports, press articles from the hotel to the Cornettes Chapelle d’Abondance, the Val d’Abondance, Châtel, and all the Abondance valley in Haute-Savoie.

The life of the family and their Trincaz hotel establishment is regularly followed by the French and international journalists.

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reports Videos

Video reports of the SPA Cornettes Restaurant in Haute-Savoie


 

TV8 Mont-Blanc

 


 

 

 


 

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In the Press

Hotel articles SPA restaurant the Cornettes

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repas 4 mains Jeremy Trincaz Hubert Chanove-10

 

the News

To find in you some flavors of your holiday, you will find below a must in the kitchen of Plenty!

 


 

BERTHOUD

fromage abondance

Rub the bowl with garlic, garnish with slices of Abondance cheese, drizzle with a little white wine of Savoy and a tear Madeira (optional), ground pepper; a hot oven. Serve with salad.


 

PRINCE OF SAVOY IN RASPBERRY SAUCE

prince de savoie

Place on a cardboard circle 6 cm high.
Have a biscuit in the bottom disc of Savoy heavily soaked almond syrup Grand Marnier.
Top with half the circle with a raspberry sorbet. Place in freezer.
Put another layer of almond sponge cake soaked in Grand Marnier also.
Complete with the device to Grand Marnier soufflé. Place in freezer and line cream or Italian meringue.

SORBET RASPBERRY raspberry pulp pasteurized 1,2Kg. Stir the syrup: 300 g of water, 600 g of sugar, 2 g of stabilizer, lemon juice
ICE BLAST GRAND Marnier 1/4 l milk, 1/2 vanilla pod 12 egg yolks, 100g sugar, 2 sheets of gelatin. Cool, put 20 cl Grand Marnier. Then, incorporate the meringue (12 white, 600 g of cooked sugar to 116 ° C). Finish by incorporating 1 l whipped whipping cream.
RASPBERRY SAUCE AND FRESH FRUITS

 


 

POTÉE SAVOYARDE ACCORDING PAPY GABY

Click on the image below to discover the recipe

potee savoyarde-1

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