This dish right out of the French Alps definitely gives you the feel of an indulgent supper. No surprise that it is prevalently found in French ski resorts and often gives a fresh, friendly and warm welcome from the highlands. This hearty dish is not suited for those wanting to lose weight and is definitely, not for the faint-hearted.
What is a Tartiflette?
Tartiflette is a French dish in the Haute Savoie area of France. The dish is made of potatoes, cream, reblochon cheese, and lardons.
History of Tartiflette
Tartiflette is a French dish from the Savoy region. It came from the Aravis valley, house of the Reblochon cheese. However, it is not a traditional meal. In the 1980s, the Reblochon trade union was created and thus, introduced the meal to boost cheese revenues.
Various mountains in the region have unique cooking techniques for making a tartiflette, and more than one recipe is likely available in a village. All ingredients are prepared with potatoes, cheese, and some meat such as slab bacon or salted pork. The platter was mentioned in his dictionary of gastronomic enthusiasts by Christian Millau (Gault-Millau Guide).
The name Tartiflette comes from the Savoy term “tartifles.” The actual origin of this meal, however, lies in the more traditional Savoyard platter, Péla which was only made from Reblochon, potatoes and onions without the wine, cream and lardons. Since there isn’t much recorded about the dish, there is no definite method to prepare it.
Although, it focuses primarily on enhancing the taste and maintaining balance in the plate. The real star of the platter is the Reblochon cheese, but you’re unable to get it, then it can be substituted using brie combined with delicious mountain cheeses such as Gruyère.
Why has Tartiflette become the ‘most in-demand recipe in France’?
The most beautiful part about tartiflette could be its name, besides its flavour and fragrant aroma. A fast search on Google believes that the word has come from the word arpitano for potato, that isn’t “pomme de terra,” but “tartifl.”
The components of the tartiflette illustrate why it is regarded as a winter meal: potatoes, Reblochon cheese, bacon (or more so than lardons), crème Fraiche or cream (though not always), onions and wine. The famous dish of the region which appears in most of the restaurants’ menus, Tartiflette, could not be missed for those of you who’ve been to the French Alps.
The food conveys a picture of traditional alpine cuisine, such as raclette and fondue, dating back millennia. There’s really no other meal that’s as comforting as a tartiflette on a cold winter’s day. The combination of smooth potatoes, crispy lardons, fried onions, all tied in a silk cheese sauce with a tasty, crunchy, golden-brown topping, is heaven in a bowl.
It’s worth the attempt to search for Reblochon cheese, too, even though Brie or Camembert will do if you’re still unable to procure it. French like to eat this dish with a big plate of salad, cornichons and crusty bread.
Where to find Tartiflette in Malaysia
Not many French restaurants in Malaysia serve tartiflette. However, Rendez-Vous (Bangsar) is an authentic French restaurant where you can enjoy delicious tartiflette, and it is served with a seasonal salad.
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