Brioche, Raclette du Valais AOP and apricot chutney

Brioche, Raclette du Valais AOP and apricot chutney

1 hour
2 people


  • 450 g ripe apricots
  • 1 teaspoon coriander seeds
  • 200 g cane sugar
  • 250 ml cider vinegar
  • 1 large onion cut into 1 cm cubes
  • 1 tablespoon fresh ginger, finely chopped
  • 2 cloves of garlic, finely chopped
  • 2 pinches of salt
  • 1 pinch of smoked paprika
  • zest and juice of 1 orange
  • 1 stick of cinnamon
  • 2 star anise
  • Knob of butter
  • Brioche bread
  • Pistachio nuts
  • A few slices of Raclette du Valais AOP


  1. Wash the apricots, remove the stones and cut them into equal-sized cubes.
  2. Place the coriander seeds, the smoked paprika powder, the star anise and the cinnamon stick in a small pan and dry roast them over a medium heat until the seeds begin to pop.
  3. Take a small saucepan, place it on a low heat with a knob of butter.
  4. Add the onion and, a little later, the garlic and cook until soft.
  5. Now add the ginger, apricots, vinegar, sugar and salt.
  6. Cover and leave to simmer until you obtain a syrupy paste. This can take up to an hour.
  7. Divide the hot chutney into small preserving jars, seal and leave to cool.
  8. Preheat your oven to 180° C.
  9. Cut some slices of brioche.
  10. Cover these with the Raclette du Valais AOP slices and bake in the oven until the cheese bubbles.
  11. Serve with some pistachios nuts and the apricot chutney.

Tangy, sweet, gooey. Perfect on its own or as a side-dish with a full breakfast. You can also use the chutney on your vanilla ice cream or pancakes.


Woodkid – Pale Yellow

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Enjoy your mornings,

Gilles Draps

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