Assiette Valaisanne
A platter of dried meats and cheeses from the Valais region.
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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The Assiette Valaisanne reflects the historical reliance on preservation techniques in the Valais region due to its mountainous terrain and long winters. Traditional methods of curing meats and aging cheeses were essential for sustenance. These practices have been passed down through generations, resulting in the platter we know today.
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The Assiette Valaisanne is more than just a meal; it's a symbol of Valaisian hospitality, tradition, and regional pride. It's often shared amongst friends and family, reflecting a convivial eating experience.
Sharing and Conviviality
Traditionally, the Assiette Valaisanne is served on a large wooden board and shared amongst a group. It encourages conversation and connection.
Regional Identity
The platter showcases the culinary heritage of the Valais region, featuring locally produced meats and cheeses. It's a testament to the region's unique agricultural traditions.
Festive Occasions
The Assiette Valaisanne is frequently served during special occasions, such as holidays, celebrations, and gatherings with loved ones.
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The Assiette Valaisanne presents a robust combination of savory, salty, and creamy flavors, showcasing the terroir of the Valais region.
The primary flavors come from the dried meats, offering intense salty and savory notes, often with hints of spice and herbs used in the curing process. The cheeses provide a contrasting creaminess and richness, ranging from mild and nutty to sharp and tangy depending on the variety. Rye bread, typically served alongside, adds a slightly earthy and subtly sweet counterpoint.
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Pairing Suggestions
Pair the Assiette Valaisanne with a local Valais wine, such as Fendant (Chasselas) or Dôle. Alternatively, a crisp, dry white wine or a light-bodied red wine would complement the flavors well. Local beers are also a good choice.
Serving Temperature
Serve the meats and cheeses at room temperature to allow their full flavors to develop. Avoid serving them directly from the refrigerator.
Accompaniments
In addition to rye bread, consider adding pickled vegetables, such as cornichons or onions, to provide a contrasting acidity. Fresh fruit, such as grapes or apples, can also be a pleasant addition.
Quality Ingredients
The quality of the ingredients is key to a great Assiette Valaisanne. Look for locally sourced, traditionally cured meats and artisan cheeses from the Valais region.
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