Festive and original recipe: Meringue with Reblochon Fermier

Publication date 21 December 2020,


Le Bistro les 2 mules serves innovative French cuisine using fresh local products.  Their menu evolves throughout the seasons, inspired by locally and responsibly sourced or organic products.  Enjoy a memorable dining experience in warm and contemporary surroundings!


La Clusaz is its kingdom and the farm is its palace!  Reblochon Fermier production has followed the same farmhouse tradition for generations in La Clusaz where the farmers work day in and out to produce the best cheese and maintain the reputation of quality.  You can taste the cheese direct at the local farms, surrounded by some of the most stunning views in the region or in in the restaurants around the resort in delicious dishes.  A favourite on cheese boards, it can also be adapted in so many original recipes such as the Bistro “Les 2 Mules’” meringue with Reblochon Fermier!



100 grams egg white
200 grams sugar
80 grams Reblochon



  • In a Bain marie, add 100gr egg whites and 200g sugar and whisk together by hand up to 60°.

  • Once at 60°, with an electric mixer, beat the egg whites and sugar together until the bowl has cooled.

  • Cut the Reblochon fermier into pieces.

  • In an individual ring or mould, using a pastry bag, pipe in half the meringue, scatter the Reblochon pieces and cover with the rest of the meringue up to the top.

  • Smooth round the ring.

  • Put into the oven at 180° for 9 minutes.

  • Serve hot with a spoon of honey.

Bonne dégustation !


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