{"id":448796,"date":"2026-06-11T14:14:52","date_gmt":"2026-06-11T12:14:52","guid":{"rendered":"https:\/\/www.laclusaz.com\/le-mag\/uncategorized\/petit-agnellet-grand-chef-les-recettes-dedouard-loubet\/"},"modified":"2026-06-11T14:26:05","modified_gmt":"2026-06-11T12:26:05","slug":"petit-agnellet-grand-chef-les-recettes-dedouard-loubet","status":"publish","type":"post","link":"https:\/\/www.laclusaz.com\/en\/le-mag\/portrait-en\/petit-agnellet-grand-chef-les-recettes-dedouard-loubet\/","title":{"rendered":"Le Petit Agnellet by \u00c9douard Loubet"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<span class=\"excerpt-link\">Lire plus<\/span>","protected":false},"author":15,"featured_media":448782,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[1768,1658],"tags":[],"class_list":["post-448796","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-no-story-no-future-en","category-portrait-en"],"acf":{"page_blocks":[{"acf_fc_layout":"two-col-content","contenu_gauche":{"type_de_contenu_gauche":"texte","contenu_texte_gauche":"<p>Based at Le Grizzly restaurant on the Beauregard plateau, \u00c9douard Loubet has planted his herbs and set out his knives in the heart of the Aravis mountains. After a Michelin-star career in Provence, the boy from Val Thorens came back to put down roots in the mountains of his birth and to be with his family again. So, what is his cooking like? Generous, mountain food, full of freshness&#8230; And always rooted in the land.<\/p>\n","contenu_image_gauche":false,"caption":""},"contenu_droite":{"type_de_contenu_droite":"texte","contenu_image_droite":false,"caption":"","contenu_texte_droite":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-448783\" src=\"https:\/\/www.laclusaz.com\/app\/uploads\/2026\/06\/DSC04628-200x300.jpg\" alt=\"\" width=\"247\" height=\"371\" srcset=\"https:\/\/www.laclusaz.com\/app\/uploads\/2026\/06\/DSC04628-200x300.jpg 200w, https:\/\/www.laclusaz.com\/app\/uploads\/2026\/06\/DSC04628-683x1024.jpg 683w, https:\/\/www.laclusaz.com\/app\/uploads\/2026\/06\/DSC04628-768x1152.jpg 768w, https:\/\/www.laclusaz.com\/app\/uploads\/2026\/06\/DSC04628-1024x1536.jpg 1024w, https:\/\/www.laclusaz.com\/app\/uploads\/2026\/06\/DSC04628-87x130.jpg 87w, https:\/\/www.laclusaz.com\/app\/uploads\/2026\/06\/DSC04628.jpg 1365w\" sizes=\"auto, (max-width: 247px) 100vw, 247px\" \/><\/p>\n"}},{"acf_fc_layout":"two-col-content","contenu_gauche":{"type_de_contenu_gauche":"texte","contenu_texte_gauche":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-448784\" src=\"https:\/\/www.laclusaz.com\/app\/uploads\/2026\/06\/DSC04520-300x200.jpg\" alt=\"\" width=\"533\" height=\"355\" srcset=\"https:\/\/www.laclusaz.com\/app\/uploads\/2026\/06\/DSC04520-300x200.jpg 300w, https:\/\/www.laclusaz.com\/app\/uploads\/2026\/06\/DSC04520-1024x683.jpg 1024w, https:\/\/www.laclusaz.com\/app\/uploads\/2026\/06\/DSC04520-768x512.jpg 768w, https:\/\/www.laclusaz.com\/app\/uploads\/2026\/06\/DSC04520-540x360.jpg 540w, https:\/\/www.laclusaz.com\/app\/uploads\/2026\/06\/DSC04520-1536x1024.jpg 1536w, https:\/\/www.laclusaz.com\/app\/uploads\/2026\/06\/DSC04520-130x87.jpg 130w, https:\/\/www.laclusaz.com\/app\/uploads\/2026\/06\/DSC04520.jpg 2048w\" sizes=\"auto, (max-width: 533px) 100vw, 533px\" \/><\/p>\n","contenu_image_gauche":false,"caption":""},"contenu_droite":{"type_de_contenu_droite":"texte","contenu_image_droite":false,"caption":"","contenu_texte_droite":"<p>When faced with an iconic cheese from the Aravis region, the chef doesn&#8217;t back off. We set him a very local challenge: to bring out the best in <em>Le Petit Agnellet<\/em>, the fresh, tender sheep&#8217;s cheese that we get directly from the Agnellet farm in La Clusaz. \u00c9douard Loubet came up with two fresh and daring creations: on the one hand, <em>Miam Agnellet<\/em>, a fluffy flatbread somewhere between a naan bread and a quiche, served with a creamy herb dip; on the other, an alpine version of faux tomato-burrata, where the cheese is nestled in a crispy herb parcel, served with colourful tomatoes and homemade pesto.<\/p>\n"}},{"acf_fc_layout":"one-col-content","contenu_1_colonne":"<p><em>&#8220;Why go looking for cheeses<\/em> <em>elsewhere <\/em><em>when we have everything here?&#8221; <\/em>the chef asks. The stage is set. By revisiting great summer classics with 100% Aravis produce, Le Grizzly&#8217;s chef proves that you can be gourmet, local and inventive, without ever straying far from the farm.<\/p>\n"},{"acf_fc_layout":"two-col-content","contenu_gauche":{"type_de_contenu_gauche":"texte","contenu_texte_gauche":"<p><strong>Recipe 1<\/strong><\/p>\n<p><strong><em>Miam Agnellet<\/em> and creamy herb dip <\/strong><\/p>\n<p>Ingredients for 4 people:<\/p>\n<p><strong>For the <em>miam<\/em> flatbreads:<\/strong><\/p>\n<ul>\n<li>400\u00a0g flour<\/li>\n<li>800\u00a0g goat&#8217;s cheese<\/li>\n<li>60\u00a0cl warm milk (or water)<\/li>\n<li>10\u00a0g baker&#8217;s yeast<\/li>\n<li>Salt and pepper<\/li>\n<li>1 lemon<\/li>\n<\/ul>\n<p>\u2022 1 egg + a little milk for browning<\/p>\n","contenu_image_gauche":false,"caption":""},"contenu_droite":{"type_de_contenu_droite":"texte","contenu_image_droite":false,"caption":"","contenu_texte_droite":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-448786\" src=\"https:\/\/www.laclusaz.com\/app\/uploads\/2026\/06\/DSC04572-300x200.jpg\" alt=\"\" width=\"525\" height=\"350\" \/><\/p>\n"}},{"acf_fc_layout":"one-col-content","contenu_1_colonne":"<p><strong>For the creamy <em>Agnellet<\/em> dip with herbs<\/strong><\/p>\n<ul>\n<li>2 fresh <em>Le Petit Agnellet<\/em> cheeses<\/li>\n<li>1 tbsp chopped dill, tarragon, thyme and basil<\/li>\n<li>1 tbsp olive oil<\/li>\n<li>Juice of half a lemon<\/li>\n<li>40\u00a0g shelled raw broad beans<\/li>\n<li>Salt and pepper<\/li>\n<\/ul>\n"},{"acf_fc_layout":"one-col-content","contenu_1_colonne":"<p><strong>Preparing the flatbreads:<\/strong><\/p>\n<p>1) Dissolve the yeast in the warm milk.<\/p>\n<p>2) Mix the flour and salt in a mixing bowl. Gradually stir in the dissolved yeast. Mix until you get a smooth ball of dough.<\/p>\n<p>3) Cut the cheese into cubes and add to the dough. Cover and leave to rise for 2\u00a0hours at room temperature.<\/p>\n<p>4) Cut the dough into balls. Place them on a tray and then press them down with your hand. Arrange them on a baking tray, 1-cm thick and 12\u00a0cm in diameter.<\/p>\n<p>5) Mix the eggs and milk in a bowl. Brush the <em>miams<\/em> with the egg wash and sprinkle with a few thyme flowers, finely sliced pieces of lemon zest and a few grains of <em>fleur de sel<\/em> salt.<\/p>\n<p>6) Bake at 250\u00b0C for 8 to 10\u00a0minutes (gas mark 8\/9).<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Preparing the creamy dip:<\/strong><\/p>\n<p>Chop the herbs (equivalent of a tablespoon), add to the cheese and stir well until it&#8217;s nice and creamy. Season and add the olive oil, chopped herbs and broad beans. Stir well, adding the juice of half a lemon.<\/p>\n<p>Hacher les herbes (\u00e9quivalent d&#8217;une cuill\u00e8re \u00e0 soupe), bien remuer pour obtenir un fromage cr\u00e9meux. Assaisonner, ajouter l&#8217;huile d&#8217;olive, les herbes hach\u00e9es et les f\u00e8ves. Bien remuer en ajoutant le demi-jus de citron<\/p>\n"},{"acf_fc_layout":"two-col-content","contenu_gauche":{"type_de_contenu_gauche":"texte","contenu_texte_gauche":"<p><strong>Recipe 2<\/strong><\/p>\n<p><strong>Crunchy <em>Agnellet<\/em> with herbs and tomato<\/strong><\/p>\n<p>Ingredients for 4 people:<\/p>\n<ul>\n<li>7 tomatoes of various colours<\/li>\n<li>1 pot of basil<\/li>\n<li>50\u00a0g pine nuts<\/li>\n<li>2 tsp olive oil<\/li>\n<li>3 <em>Le<\/em> <em>Petit Agnellet<\/em> cheeses<\/li>\n<li>2 sheets of <em>brik<\/em> pastry<\/li>\n<li>8 lovage leaves<\/li>\n<li>8 basil leaves<\/li>\n<li>4 agastache leaves<\/li>\n<li>1 garlic clove<\/li>\n<li><em>Fleur de sel<\/em> salt<\/li>\n<li>50\u00a0g pumpkin seeds<\/li>\n<\/ul>\n","contenu_image_gauche":false,"caption":""},"contenu_droite":{"type_de_contenu_droite":"texte","contenu_image_droite":false,"caption":"","contenu_texte_droite":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-448790\" src=\"https:\/\/www.laclusaz.com\/app\/uploads\/2026\/06\/DSC04604-300x200.jpg\" alt=\"\" width=\"468\" height=\"312\" \/><\/p>\n"}},{"acf_fc_layout":"two-col-content","contenu_gauche":{"type_de_contenu_gauche":"texte","contenu_texte_gauche":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-448788\" src=\"https:\/\/www.laclusaz.com\/app\/uploads\/2026\/06\/DSC04521-300x200.jpg\" alt=\"\" width=\"578\" height=\"385\" srcset=\"https:\/\/www.laclusaz.com\/app\/uploads\/2026\/06\/DSC04521-300x200.jpg 300w, https:\/\/www.laclusaz.com\/app\/uploads\/2026\/06\/DSC04521-1024x683.jpg 1024w, https:\/\/www.laclusaz.com\/app\/uploads\/2026\/06\/DSC04521-768x512.jpg 768w, https:\/\/www.laclusaz.com\/app\/uploads\/2026\/06\/DSC04521-540x360.jpg 540w, https:\/\/www.laclusaz.com\/app\/uploads\/2026\/06\/DSC04521-1536x1024.jpg 1536w, https:\/\/www.laclusaz.com\/app\/uploads\/2026\/06\/DSC04521-130x87.jpg 130w, https:\/\/www.laclusaz.com\/app\/uploads\/2026\/06\/DSC04521.jpg 2048w\" sizes=\"auto, (max-width: 578px) 100vw, 578px\" \/><\/p>\n","contenu_image_gauche":false,"caption":""},"contenu_droite":{"type_de_contenu_droite":"texte","contenu_image_droite":false,"caption":"","contenu_texte_droite":"<p><strong>Preparation:<\/strong><\/p>\n<p>1) To make the pesto: place the pine nuts on a baking tray in the oven at 180\u00b0C for 6 to 8\u00a0minutes. Peel the garlic, then in a bowl, blend with the basil, salt, pine nuts and olive oil for a long time. Place in a bowl tightly wrapped in cling film and leave to rest in the fridge.<\/p>\n<p>2) Cut the tomatoes into thin strips and quarters. Place a little pesto in the bottom of a dish, followed by the slices of tomato and 3\u00a0slices of <em>Le Petit Agnellet<\/em>, generously placed on top.<\/p>\n<p>3) Cut a nice slice of <em>Agnellet<\/em> (about 1-cm thick). Cut the slice into two half-moons.<\/p>\n<p>4) Cut a sheet of <em>brik<\/em> pastry into 4. Place a half-moon of cheese on one quarter of pastry, add a lovage leaf on top and underneath the cheese, add a little salt and pepper, then fold the <em>brik<\/em> pastry into a rectangle. Stick the ends together using water or egg wash.<\/p>\n<p>5) Bake the crispy sheep&#8217;s cheese parcels for 7\u00a0minutes at 240\u00b0C. Remove from the oven and place two parcels per plate between the tomatoes and basil and agastache leaves. Drizzle pesto over the parcels and tomatoes, and sprinkle with a few grains of <em>fleur de sel<\/em> salt and a few pumpkin seeds.<\/p>\n"}}]},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Le Petit Agnellet by \u00c9douard Loubet | La Clusaz<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.laclusaz.com\/en\/le-mag\/portrait-en\/petit-agnellet-grand-chef-les-recettes-dedouard-loubet\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Le Petit Agnellet by \u00c9douard Loubet | La Clusaz\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.laclusaz.com\/en\/le-mag\/portrait-en\/petit-agnellet-grand-chef-les-recettes-dedouard-loubet\/\" \/>\n<meta property=\"og:site_name\" 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