Tartiflette
Winter dish par excellence with fondue and raclette, this Savoyard dish brightens up our winter evenings while warming hearts. Yes, at least once a week, we like to enjoy a tartiflette with all the family and friends when the mercury drops below zero.
Because, don't let's not forget, even if the tartiflette is tasty, it is also very high in calories. Technically, you can't eat it every day, otherwise hello to the pounds. But a little pleasure (or rather a great pleasure) from time to time, that cannot be refused. Is not it ?
The tartiflette comes from tartiflâ, potato in #Savoyard dialect. It is inspired by an old recipe from the region, Pela, a peasant dish made with potatoes, onions and Reblochon cooked in a péla, a pan with a very long handle. In the tartiflette, add bacon bits and white wine.
Contrary to what one might think, tartiflette is not a mountain dish, or a traditional Savoyard dish passed down from generation to generation. In fact, it was invented in the 1980s, yes, yes you read that right in the 1980s, by the #Reblochon interprofessional union. At the time, Reblochon was not a very popular cheese among the French. To restore this injustice, he would have created the tartiflette. This information was denied by the director of this union in 2014. In reality, it is to a restaurateur from La Clusaz that we owe the tartiflette in 1970 to stand out from its competitors.
The dish was immediately successful in winter resorts (it is part of the menu, and skiers love it), before spreading throughout #Savoie and reaching the rest of France. From then on, the Savoyards appropriated the recipe and created several variants.
Today, the tartiflette has its titles of nobility, alongside the fondue and the raclette. On October 9, 2014, she obtained the #LabelRouge . However, to be certified by this label, Reblochon must be the only cheese in the dish and represent at least 20% of the preparation. In addition, the tartiflette must be gratinated in a traditional oven.
