Comments on: Excited About The Mini Boules & French Fondue https://www.weekendbakery.com/posts/excited-about-the-mini-boulles/ The place for the ambitious home baker Fri, 06 Feb 2026 12:17:17 +0000 hourly 1 By: Weekend Bakers https://www.weekendbakery.com/posts/excited-about-the-mini-boulles/comment-page-1/#comment-654475 Tue, 10 Mar 2020 12:20:13 +0000 http://www.weekendbakery.com/?p=3521#comment-654475 In reply to Brigitte.

Hello Brigitte,
That sounds absolutely marvelous, thank you so much for sharing your method, which adds yet another reason to make the mini boules.
And the crumb can be turned into bread crumbs or made into croutons or something, so it also does not go to waste.

Wishing you many delightful diner parties with family and friends featuring the boules.

Greetings and happy baking,
Ed& Marieke

]]> By: Brigitte https://www.weekendbakery.com/posts/excited-about-the-mini-boulles/comment-page-1/#comment-654470 Fri, 06 Mar 2020 07:59:45 +0000 http://www.weekendbakery.com/?p=3521#comment-654470 The little boules I use as a soupbowl for fishchowder. Cut of the top, take out most of the crumb, put the top back on again. Bake it a bit till it is crunchy. Add the chowder in the boule, place the top beside it. Serve with a cool Sauvignon Blanc from New Zealand.

]]> By: Weekend Bakers https://www.weekendbakery.com/posts/excited-about-the-mini-boulles/comment-page-1/#comment-2801 Sat, 05 Feb 2011 18:26:23 +0000 http://www.weekendbakery.com/?p=3521#comment-2801 Hi Gregoire,
I didn’t know about your book! How cool. I think we have only eaten French Mont d’Or till now, but will look out for the Swiss ones. I love Switzerland, and not only because of a certain tennis player that moves like a gazelle.
Your suggestion with cream and truffle sounds divine. Now for some good and sort of affordable black truffle…

谢谢
Marieke

]]> By: Gregoire Michaud https://www.weekendbakery.com/posts/excited-about-the-mini-boulles/comment-page-1/#comment-2795 Fri, 04 Feb 2011 13:26:55 +0000 http://www.weekendbakery.com/?p=3521#comment-2795 Very nice indeed! I come from Switzerland and we’re also producing Mont d’Or… Still arguing with France on who do it better 😉 in my latest book “Got Cheese?” I did a baked Mont d’Or where I scooped it out once warm, mixed a dash of liquid cream and an awful lot of black truffle – then poured back in the emptied vacherin – warm again and eat! Madly good!

Love your post!! 🙂

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