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
Happy New Year to you all and thank you for following and reading my blog.
Galette des Rois, this is a must try cake if you happen to be in France for Epiphany on 6th January. You’ll find it in all Boulangeries and here’s a recipe if you’d like to make one yourself.
It is said that you can buy anything online these days…well, it would seem so. Last week I ordered a fresh authentic Cassoulet from Castelnaudary! On the opposite side of France to the Haute Savoie. Castelnaudary is THE home of Cassoulet in France…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
Canelés traditionally come from the Bordeaux area in France. I decided on a fusion creation of this French classic – so here is a recipe for a savoury version using Beaufort Cheese in celebration of their 50th Anniversary of achieving the prestigious AOP label.Read the full post
Five Ways with Reblochon – I’ve put together 5 recipes from my Taste of Savoie blog all using the wonderful, versatile and well-known cheese from this region – Reblochon. *Reblochon cheese gained AOC status in 1958 and was first produced in the Thônes and Arly valleys, in the Aravis in the Haute Savoie.Read the full post
I think I may be beginning to dream in French…or maybe I just dream in French cheese, especially when I eat a lot of it! Living in the Haute Savoie this is unavoidable but also delicious so I am not complaining although my jeans sometimes do! Every recipe I see with cheese in, I look for ways of adapting it to use Reblochon and other local and seasonal ingredients – it must be the time of year, as winter approaches and the snow is falling in the Alps and when all the ski resorts burst into life!Read the full post
Time to get inventive in the Taste of Savoie kitchen with the oh so delicious Savoyard staple ingredients! Reblochon cheese made here in the Haute-Savoie is the most popular cheese in the region and the star of the wonderful mountain dish the Tartiflette.Read the full post
What’s a Puntarelle you ask…this was a new for me too! It is a salad ingredient from the chicory family and seems to be unique to Italy. It is sometimes known as asparagus chicory and indeed when a local at a nearby table could see me trying to work it out with the waiter in a mixture of broken French, Italian and English, he stepped in and said this is similar to asparagus.Read the full post