the tartiflette, the winter dish that warms up

In Haute-Savoie, nothing discourages Martine, not even the snow. And for good reason: she went to get farmer’s reblochon to prepare a tartiflette, a typical Haute-Savoie dish. “For a good reblochon it takes about a month, so that it is good to taste, very creamy”, details a cheese maker. Back home, Martine starts cooking. Potatoes, shallots, bacon… a simple recipe that starts with the preparation of potatoes.

Then, to each his own technique, Martine prefers not to add fresh cream to her cheese, which is already creamy. Tartiflette: the name comes from the word “tartiffle”, which means “potato” in the local dialect. It is often eaten at the end of a day of skiing or hiking in the mountains, accompanied by a salad or cold meats. “A convivial dish, to share, that we taste particularly in winter, but also in summer”, says Martine.