08 Dec 2020
If you can't wait to ski in Savoie Mont Blanc and eat a fondue or a tartiflette in a cosy mountain restaurant, why not try some easy Alpine recipes at home?
The Tartiflette is a classic and all the ingredient are available in the UK, but you could be more adventurous and try some less known traditional dishes.
Reblochon fondue
René Meilleur and his son Maxime have three Michelin stars for their restaurant La Bouitte in Saint-Martin de Belleville. They also have a brasserie called Simple & Meilleur where they offer traditional Savoyard dishes with a twist. One of their favourites is the Reblochon fondue in sourdough bread.
Ingredients (for 2): Sourdough bread – a Reblochon cheese – 500g of potatoes – 250g of cooked bacon – 10cl of whine wine – salt
The bread needs to be quite dry and hard, so wait at least 48hours before using it. Cut it in half and take the inside of the bread out to make a bowl.
Preheat your oven at 200 C. Cook the potatoes in salty water. Cut the bacon in thin straps. Take the crust of the Reblochon out, then place the Reblochon in the bread. Add the white wine and put everything in the oven for 25 minutes, until the cheese is all melted. Reheat the potatoes. Pick a potato and some bacon on your fork and dip in the cheese. Enjoy!
https://www.simple-meilleur.com/fr/
Matafan
Matafan is a delicious potato pancake. The name comes from 'Mate ta faim' which means beat your hunger. It certainly does and can be eaten for brunch as well as lunch or dinner.
Ingredients: 250 g of potatoes - 200 g of flour - 2 eggs - 1 cup of milk - 80 g of butter - Salt and pepper
Peel the potatoes; wash them and then dry them thoroughly. Grate them; mix them with flour, beaten eggs and milk. Add salt and pepper.
Put the butter in a frying pan and spread the dough there; flatten it to make a thick pancake; let one side brown then turn it over.
Cook for another 10 minutes over medium heat.
You could also add some bacon or dried fruits.
Farci de Bessans
Farci de Bessans, is a specialtly from Bessans in the Haute Maurienne. The recipe slightly varies from one family to another. This is the recipe from the restaurant Le Chalet de Séraphin in Bessans
1/2 a green cabbage -2 onions - a clove of garlic - 250 g of salted bacon - 250 g of lean pork - 250 g of minced pork - 6 eggs - 1 Kg of flour - salt, pepper and nutmeg.
Finely chop the cabbage, onions and garlic
Cut the bacon and pork in a small dice
Break the eggs, mix with the flour and gradually add the other ingredients
Mix well, then shape them like small breads
Roll them in flour.
Cook in simmering water for about 2 hours.
It's ready!
www.haute-maurienne-vanoise.com
Rissoles
L'Auberge des Bougnettes in Flumet in the Val d'Arly is a restaurant in a traditional alpine chalet from 1896. In December and January this is the place to go to try the Rissoles, a Savoyard treat served around Christmas time. The Rissole, or r'zule' as they are known in the local dialect, is a pastry filled with fruits, compote or jam.
Make your own puff pastry (or buy some ready-made). L'Auberge des Bougnettes adds a drop of Cognac in its home-made pastry.
Cut the pastry in small rectangles. Put some jam in the middle, and wrap. Cook in very hot oil until the Rissoles are brown.
Tartiflette
Ingredients: 1kg of potatoes, peeled - 250g of lardons (bacon) - 2 shallots - 1 garlic clove - 100ml white wine - 200ml of double cream - 1 whole Reblochon cheese
Preheat the oven to 200C
Cook the potatoes in a saucepan of salted boiling water for 5-10 minutes, or until tender.
Drain and set aside to cool slightly
Fry the bacon, shallots and garlic for 4-5 minutes. Add the white wine.
Slice the potatoes thinly and layer into an ovenproof gratin dish with the bacon mixture. Pour over the double cream. Season with salt and black pepper. Layer the Reblochon slices on top.
Bake for 10-15 minutes or until the cheese is bubbling.
