In the Albarine valley, in Saint-Rambert-en-Bugey, the ramekin is not just a container. It is the birthplace of a small cheese of the same name, made from cow's milk and with a strong character! I take you in immersion in this crazy adventure, in audio-rama (for lack of being able to do it in olfacto-rama) …
An experience to try, for gastronomy adventurers. And it's nothing to say! I remember my first meeting with this cheese like it was last year (uh, actually it was).
First contact with the ramekin
I moved to Saint-Rambert-en-Bugey, this small town located 1 hour from Lyon, 2 years ago. I was far from suspecting that behind the entrance sign proudly indicating " City of Ramequin was hiding an ancestral gastronomic knowledge, and not the pride of a container designer. Very quickly, phrases heard from my neighbors, like "we'll make a ramekin!" projected into my ignorant little skull strange images, created by my twisted imagination. To redo the scene of the film " Ghost with my neighbours? Twisted! I tell you: I have never had any interest in pottery…).
The Saint Ramequin
But one day, despite myself, I was plunged into total immersion, face to face with the ramekin! Participating by the greatest chance in the Saint-Ramequin press conference, within the walls of the charming Museum of Bugist Traditions, I met (among others) two producers, organizers of the event: Frédéric Bussy from La Côtière dairy in Meximieux, and Emily Manos from Gaec "the Snowdrops" in Indrieux. I won't explain why I ended up there, but I learned a lot about the ramekin: in particular that it is a dietetic cheese that contains almost no fat because it is made from 100% skimmed milk*.
*Another amazing fact, a ramekin will only weigh 40g, once refined and washed, for a starting weight of 270g… crazy isn't it?
And it was at the end of this meeting that Ms. Manos, under the gaze of the audience and the cameras, made a ramekin fondue. This is the most common way to consume it. (You can also use it as a soap, but it's not recommended before a date).
Because yes, the ramekin is consumed in a fondue, with cream or water for the real ones, the mountain dwellers who are not afraid!
The smell of the ramekin
I had already spoken to you, during my article on the Perouges cake, of my entirely canine predisposition to dissect odors, as Rémi does in the excellent " Ratatouille by Pixar… That day, I suffered a little. Because yes, the first thing that strikes you with the ramekin is the aroma that escapes from it during cooking. As if, imprudent as you are, you had suddenly opened your cheese box after your summer vacation (the one with the Munster that was already there last month…). I think I saw a strip of wallpaper fail to come off. But if we learn something from a very young age in France, it's thata cheese with a nose is a cheese with taste! And then, in this period, it helps to maintain safety distances...
The taste of the ramekin
Everyone is dipping a piece of bread into the lovely creamy texture, and already insiders are looking at novices with barely disguised smiles. They throw me a “this is your first time? ". No time to answer that the piece already reached my tongue, then my puck and finally my throat. To my face (and laughter) the answer was self-evident. How to describe it to you?
At first, perhaps due to years of Savoyard fondue, one naively expects a fruity taste. But not at all ! It's strong ! VERY STRONG ! I often associate smell and taste. And that day, I felt like I was tasting the smell of a cow. Don't get me wrong, I love that smell, it's one of my Proust madeleines. But I did not expect to find it there!
This excerpt was a mandatory tribute
For my first time, I didn't like it. But I was reassured with this adage: We rarely like the ramekin the first time, it usually takes three tries before becoming addicted». Deep inside I thought back to my first experiences with Schweppes, beer or wine and I swore to myself to start again, but after a long break!
Second try: preparing the ramekin
With this experience, I made a second attempt with friends, warning them. By making myself recipe, I didn't get the same result. Already, I had the good idea to do it outside. My curtains thank me. But I didn't know how to do it and it was a bit bland, even if already more pleasant in the mouth than my first experience. On the other hand I was able to discover a second property of the ramekin, NEVER LET IT HARDEN IN YOUR CAQUELON!
Third experience: the neighbors' ramekin
Invited to neighbors, with a mastered experience, a skilful dosage and without cream, the cheese finally revealed its flavors to me. The legend was therefore true!
A less strong but more pronounced taste, a more consistent and slightly floury texture. All accompanied by a voucher Bugey wine*, I was thrilled. Now I know that I am a real bugger!
My conclusion
Don't give up right away! The first experience can be fun for a "sensations" stay in Bugey. The ramekin has the same properties as its native land, a wild heart, to be tamed, giving off warmth and memorable memories.
Where to find Ramekin?
Where can I find this cheese? In the plain of Ain or in Bugey it can be found in supermarkets. Otherwise you can find it directly from producers and distributors:
- La Côtière dairy in Meximieux,
- The Gaec "the Snowdrops" in Indrieux (even offering a “ready-to-eat” ramekin),
- Patur'Ain in Château-Gaillard.
And of course to cook it, here is recipe.
Some restaurants offer it on their menus:
- The Hermit's Refuge in St Rambert-en-Bugey,
- The inn of the old Cure in Arandas (in hot starter version or on request in fondue)
How about we stay?
To enjoy the surrounding landscape and recover from your emotions, the nearby Bugey and its wild nature are a land to explore. For a digestive stroll, the charming villages or the superb medieval town of Pérouges hold out their arms to you.
Where to sleep in Bugey or Plaine de l'Ain?
You can of course book bed and breakfasts, hotels or campsites near the places where the ramekin is sold or a little further. Here is our list of accommodation from Pérouges to Bugey.
Where to go out in Bugey or Plaine de l'Ain?
Activities for two or in family, walks, hikes, canyoning, tree climbing, cultural visits, viewpoints… You can find everything from Pérouges to Bugey (except skiing). Here is our list of activities to digest this ramekin (even if it is very digestible because non-greasy, let's remember!)
