Tartiflette & Roussette de Savoie AOC
Fancy a mountain dish? Treat yourself to the traditional tartiflette recipe and the irresistible creaminess of its Reblochon cheese. To be enjoyed with a regional white wine: Roussette de Savoie!
Savoy wines selection
Tartiflette recipe
- 1 kg of firm-fleshed potatoes
- 1 Reblochon cheese
- 150g smoked lardons
- 2 onions
- 200ml fresh cream (according to taste)
- salt, pepper
Preparation
1. Cook the potatoes whole in water without peeling them. Once cooked, they can be easily peeled and diced.
2. Slice the onions into thin rings.
3. Preheat the oven to 200°C (th. 6-7).
4. In a frying pan, first fry the lardons and then the onions.
5. In a casserole dish, put some of the lardon and onion mixture. Cover with the potatoes.
6. Slice the Reblochon into two even discs and place them on top of the mixture, rind side up.
7. Depending on your taste, add around 200ml of fresh cream.
8. Bake for 20 minutes so that the Reblochon melts enough to pour over the potatoes. Tartiflette is best when it is golden brown!
Suggested sides: salad, mountain charcuterie and white wine from Savoy!
TO ENHANCE THIS DISH: NOTHING LIKE A LOCAL WINE!
Roussette de Savoie is made from an ancient Savoyard grape variety related to Chasselas, and Altesse, otherwise known as "Rousette". Vinified on its own, it gives rise to the Roussette de Savoie AOC appellation and promotes the reputation of dry white wines from the region. This single-variety wine gives rise to intense and expressive aromas of fresh, even exotic fruit.
It expresses its elegance in the mouth with a pleasant freshness. It delivers complex aromas and reveals an impression of roundness and velvety richness, a texture of a nice fatness that gives the impression of substance. Powerful and well-balanced, it asserts itself on mountain recipes, supported by a good finish.
Roussette Anne-Sophie - Domaine Anne-Sophie et Jean-Francois Quenard
Our experts suggest a Roussette de Savoie from one of the region's leading estates. The cuvée Anne-Sophie from Domaine Quénard delights the palate with its gourmet, brioche flavours, making it a truly gourmet wine. A real Savoy gem, it will go perfectly with the creaminess of the melted Reblochon cheese in the tartiflette.
EMBLEMATIC DISH OF ALPINE SPORTS
To warm up, there is nothing like a tartiflette! Emblematic dish of the winter sports which unite around the slogan "In tartiflette we trust", the tartiflette became much more than a traditional dish, it is THE ritual to cope with the winter! This hearty and convivial dish features Reblochon, the Savoyard cheese par excellence, much appreciated for its creamy and melting texture. The recipe comes from the local dialect, which uses the term "Tartifla" to designate the potato on which a cheese made from creamier milk from a second milking of the cows was melted.
In dialect, "Re-blocher" means to milk a second time, a clever practice that used to allow farmers not to pay for their entire daily milk production when the owner checked it. In this way, they could save on rental costs. Subsequently, the development of winter sports has made this local cheese popular and the producers were among the first to obtain the Appellation d'Origine in 1958, which protects the production area. A valued terroir which takes on its full dimension when appreciated with local products, particularly wine!
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