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Tartiflette

The mascot dish of winter sports, this emblematic dish from the Savoy region seems to have always been part of winter pleasures, even though it's only been around... since the 1980s! Inspired by a traditional dish, the current recipe, which is particularly popular after a day's skiing, didn't catch on with gourmets until later, but since then it's been an undeniable success in Haute-Savoie and far beyond.

Conviviality and sharing

An example of a generous, hearty meal, tartiflette is part of a Haute-Savoie gastronomic tradition: using simple, local ingredients. Heir to péla, a recipe for potato, onion and leftover cheese that was first mentioned in 18th-century cookery guides, tartiflette takes its name from “tartiflâ”, the Savoyard word for “potato”.

Now an absolute must in Alpine restaurants, today's recipe is distinguished by its star ingredient: Reblochon cheese. In the 1980s, the Reblochon Interprofessional Association launched its own version of tartiflette, which gradually took off. Other distinctive features of this popular dish include the way it is baked (now in the oven), the addition of lardons and the use of a little white wine in its preparation.
With this dish, you get your fill of joy and calories.
Chef Michel Roux Jr

The star of cheeses

Since its launch in a restaurant in La Clusaz, one of the first ski resorts in the Auvergne-Rhône-Alpes region, the Reblochon-based recipe has conquered French households, even those not involved in winter sports.

The star ingredient has a long history in Savoie: in local dialect, “reblocher” refers to the second milking of a cow to produce richer, creamier milk.

This technique, initially practiced to limit the taxes levied on milk quantities (only the 1ʳᵉ milking being declared), offered families this cheese, which now benefits from a Protected Designation of Origin. 

A label guaranteeing respect for a production area, specific stages of manufacture and, in this case, the use of only three breeds of cow to produce the milk. 
Other ingredients:
  • Firm-fleshed, not too floury potatoes such as roseval or belle de Fontenay
  • Onions.
  • Bacon.

3 ingredients to brown before adding:
  • Reblochon cheese cut in half (lengthwise): one side is placed on top of the dish while the other is incorporated into the rest of the preparation. 
  • A dash of white wine.

As for the accompaniment, even if the dish is self-sufficient, a lightly vinaigrated green salad or spring onion pickles can be a pleasant complement to this emblematic Savoyard dish.

Bon appétit!

Valérie de Comme des Français



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