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.
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The tartiflette can be found in many guises as chefs in the Rhone-Alps region find ways of making a ‘fusion’
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As promised in my last post here is a recipe that I have adapted to create a Savoyard fusion Estonian
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Tartiflette Couronne from Taste of Savoie KitchenWhy a Tartiflette Couronne? Well when living in the Haute Savoie one must realise
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Reblochon Frittata – a made up recipe in the Taste of Savoie Kitchen. Reblochon cheese is so versatile, it can
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Diots au Vin Blanc, this is a local Savoyard dish often found on the plat de jour menus during the winter
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A quest for the perfect pea soup… I have recently seen pea soup on several menus in our region of
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