Le Gruyère AOP Vinzel beignets and balsamic coulis

Ingredients

• 100 ml of black balsamic vinegar
• 20 g of liquid honey
• + salt and pepper
• 1 bunch aromatic herbs, chopped (flat leaf parsley, thyme, garlic...)
• 300 g Le Gruyère AOP
• 50 g all purpose flour
• 2 whole eggs
• 10 g clove of garlic, minced
• 1 pinch freshly grated nutmeg
• 2 cup kirsch
• 1 knife tip bicarbonate of soda
• 8 slices of dry bread