A Tartiflette… by any other name…to quote part of a well-known line from Shakespeare’s Romeo and Juliet; what matters is what it is – not what it’s called! Well in this case it is another fusion version of the classic Tartiflette. A cauliflower and Diots Tartiflette! Obviously, the Reblochon Cheese being the star of the Tartiflette must always be included. (In my opinion) However in this particular ‘Tartiflette’ that is all that remains!Read the full post
Reblochon from the Haute Savoie is such a versatile cheese. Chaussons are little pillows that are normally filled with apple, so here is an adaptation, great for apéro time. The word chaussons in French is slippers too. Maybe the association with food is comfort!Read the full post
All you purist Tartiflette eaters, look away now!
I love trying new fusion style recipes with Savoyarde ingredients. The turnip Tartiflette is my latest recipe using Reblochon cheese and swapping around a few ingredients. The humble turnip called a navet in French – it’s le navet so the t is not pronounced. ..
These savoury cheese muffins are delicious and so simple to make. I made these with Morbier cheese from the Jura, Franche Comte region of FranceRead the full post
Oh yes a cheese fondue in Summer – It’s a thing!
I recently enjoyed a wonderful cheese filled lunch at Restaurant Des Bergers in Grilly, near Divonne. This fabulous restaurant is attached to the Fromagerie Michelin
What are leftover croissants you may well ask? and I’m not sure this happens very often – it certainly doesn’t in my kitchen. However I have on the odd occasion frozen croissants ready to make a bread and butter pudding with, so I thought I’d try a savoury version.Read the full post
Yes, you guessed it… La Croziflette is related to La Tartiflette – the common ingredient being Reblochon cheese from the Haute Savoie. I’ve mixed things up a bit and used Crozet pasta and Diots sausages both from the Savoie region.Read the full post
My latest recipe with Reblochon – A leek, bacon, mushroom and Reblochon tart. I’m always looking for ways to cook with Reblochon cheese because I love this versatile cheese – it works in practically any dish. It’s a local cheese in the Haute Savoie and has had the prestigious AOC status since 1958.Read the full post
It would be hard to live in the Haute Savoie in France and not love cheese. Luckily I’m a lover of cheese and baking! I’ve put together some of my favourite recipes from Taste of Savoie using cheeses from this region.Read the full post
Everyone has their favourite flavour muffin, don’t they?… I normally associate muffins with sweet flavours and enjoy mine with aRead the full post