A gourmet restaurant, La Doline (restaurant of the Hotel Joy) invites you to discover in video a recipe made from local products: trout and blue Vercors.

On the menu: Trout fillet “labelled Parc du Vercors” and its blue butter sauce accompanied by an emulsion of carrots with ginger.
A “step by step” recipe that will allow you to reproduce this dish that is both simple and refined. Enough to impress your guests!

This recipe is made by chef Johan Carrion of the restaurant La Doline in Villard de Lans.