Signature dish
Disappearing pasta
Marc Veyrat · 1950 · Annecy, then Megève and Manigod
Noodles made with no flour and no egg — strips of melted Beaufort set firm — that dissolve into the broth poured over them at the table.
Why it works
The noodle is pure cheese and holds its shape only while cold: the hot broth takes it past the melting point of the milk fat, the casein network slackens, and the strip collapses into the liquid, which it salts and enriches as it goes.