Tartiflette, a french tradition

Tartiflette is a French dish from the Haute Savoie region of France. It is made with potatoes, reblochon cheese, cream, and lardons.

This meal is not for the faint-hearted, nor those on a diet. Not surprisingly it is very popular in French ski resorts and it often conveys an image of friendliness, conviviality, authenticity, and soil of the mountain.

The tartiflette recipe saw a revival in the 1980s when the Union Interprofessional Reblochon used it to promote sales of the reblochon cheese. The dish was then also confirmed by Christian Millau (Gault-Millau Guide) in his dictionary of gastronomy lovers.

Should you visit France in the winter, try a tartiflette. You will not be disappointed!

Editor Notes

Crozets de Savoie au sarrazin (buckwheat)

We sometimes cook ours using Crozets de Savoie (small, square-shaped, flat pasta made with buckwheat or wheat) instead of potatoes. We also prefer to cut our tartiflette cheese into small cubes that we add to our ingredients as well as scatter on top of the dish, instead of cutting the cheese into 2 circles and putting them both on the top. We also fry a chopped onion with the lardons for added flavour. Do you have a great recipe for Tartiflette or recipes for supper dishes that you prefer? Leave us a reply to let us know…

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