Buchettes Marjolaine


8 slices of FROMART Gruyere, 1cm thick
100ml white wine
16 slices of bacon
4 marjoram branches
1 beaten egg
salt, pepper
bread crumbs
40g butter (for frying)


  1. Place the Gruyere slices in a soup plate, pour the wine over them and let soak for 30 minutes.
  2. Lay out the bacon 2 by 2 and sprinkle them with the marjoram.
  3. Place a slice of Gruyere on 2 slices of bacon and roll them up.
  4. Dip them in the egg and roll in bread crumbs.
  5. Let them dry 15 minutes before frying in hot butter.

Recommended with salad and whole white bread.