My love for tartiflette knows no bounds: tender slices of potato, smoky bacon and browned onions melded together by hot melted cheese sets my heart a-flutter (and, if I consumed it as frequently as I wished, would probably also stop my heart). Designed to revive hard-working mountain dwellers in the Haute Savoie, nowadays it’s also the perfect calorie-fest after a hard day’s skiing. It’s hearty, rich, warming and utterly, utterly delicious. The cheese of choice is Reblochon a mildly pungent, nutty cheese from the French Alps which has a melty, soft texture and turns bubbly, golden and crisp around the edges when baked. During three lovely months spent in the Haute Savoie, living in the lake-side town of Annecy, I worked my way through a good number of tartiflettes made with all sorts of cheeses. Whilst they were all great (especially the goat’s cheese ones) the classic recipe is definitely the best. If you should find yourself in the area you can’t go far wrong at Le Freti, cheese shop by day and restaurant by night. Just be sure to book a table in advance. (more…)
T and Cake 