"Crozets Savoyards" – Savoy spaetzle à la Jens

"Crozets Savoyards" – Savoier Spätzle à la Jens | Maître Philippe & Filles

Now that it has gotten really cold outside again in the last few days and a few enviable lucky ones have found their way onto the ski slopes again, we too felt like eating more hearty meals with "hut flair". And so our versatile employee Jens was inspired by one of our new products to create a truly wintry recipe: "Crozets Savoyards" à la Jens. Crozets are small square pasta made from wheat or buckwheat flour, depending on availability. Invented in the 17th century, they have been part of local Savoie culinary traditions ever since, as our Savoie cheese supplier told us. There they have a similar status as in this country the spaetzle.

A real feel-good winter meal and really nothing for calorie counters!


  • Crozets ("Savoyer Spätzle" made from wheat and buckwheat flour)
  • Cream Epaisse
  • Beaufort
  • Ventrêche (bacon)
  • onions
  • butter
  • pepper and nutmeg

That's how it works:

Rinse the crozets well with cold water to remove the starch. Then boil in salted water for about 10 - 15 minutes.

Cut the onions into rings and sauté with plenty of butter (do not fry!), dice the bacon, grate the Beaufort and season the crème épaisse with nutmeg and plenty of pepper to taste.

When the onions are soft, add the bacon to let it rise.

Drain the crozets and mix well with the crème épaisse, onions and bacon.

Place in one large or several small ramekins (not buttered!), sprinkle with the grated Beaufort and gratinate in the oven for approx. 20 minutes at 180°C.

Garnish with parsley or chives and serve hot. Bon Appetit!

Our wine recommendation: The Jongieux Blanc from Domaine Eugène Carrel , of course also from the Savoie.

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