Savoyard specialities during the holidays
Can you also not wait to go on winter holidays to the French Alps and eat cheese fondue and tartiflette in a cosy restaurant in the mountains? With the holidays just around the corner, here are some easy Alpine recipes for you to prepare.
The French classic Tartiflette or more challenging and less familiar dishes? Imagine yourself in Savoie Mont Blanc by preparing these dishes yourself at home using the recipes below.
Together, René Meilleur and his son Maxime founded the three-star restaurant 'La Bouitte' in Saint-Martin de Belleville. They also have a brasserie called 'Simple & Meilleur', where they serve traditional Savoyard dishes with a twist. The favourite is the Reblochon fondue in sourdough bread.
Ingredients for two people: sourdough bread - one Reblochon cheese - 500 g potatoes - 250 g bacon - 10 cl white wine - salt
Sourdough bread is supposed to be quite hard and dry, which is why it is best to wait 48 hours before using it for the dish. Cut the bread in half crosswise and remove the inside to make a bowl. Preheat the oven to 200 °C. Boil the potatoes in water with a pinch of salt. Cut the bacon into thin strips. Remove the rind from the Reblochon and put the cheese into the bread. Add the white wine and put the stuffed bread in the oven for 25 minutes, until the cheese is melted. Warm up the potatoes. Prick a potato and a bit of bacon on your fork and dip it in the cheese together. Enjoy!
Owner's tip: add a little grated truffle.
Farci de Bessans
Farci de Bessans is a speciality from Bessans, located in Haute-Maurienne. The recipe varies slightly from one family to another. This is the recipe from the restaurant 'Le Chalet de Séraphin' in Bessans.
Ingredients: ½ savoy cabbage - 2 onions - a clove of garlic - 250g salted bacon - 250g lean pork - 250g minced pork - 6 eggs - 1kg of flour - pepper, salt and nutmeg
Finely chop the savoy cabbage, onions and garlic. Cut the bacon and pork into small cubes. Mix the eggs with the flour and gradually add the other ingredients. Mix everything well and then make small rolls. Roll these through the flour. Cook these rolls in boiling water for 2 hours. Enjoy!
Matafan The name comes from 'Mate ta faim' meaning 'still your hunger'. This dish is mainly eaten during brunches but can also be served perfectly well as lunch or dinner. Ingredients: 250 g potatoes - 200 g flour - 2 eggs - 1 cup milk - 80 g butter - salt and pepper Peel the potatoes; wash and then dry them thoroughly. Grate the potatoes; mix them with the flour, beaten eggs and milk. Add pepper and salt. Put the butter in a frying pan and spread the dough in it; flatten the dough to make a thick pancake; let one side brown, then turn it over. Then fry on medium-high heat for another 10 minutes. You can add some bacon or dried fruit to finish your dish.
The restaurant 'L'Auberge des Bougnettes', in Flumet, sits in a traditional 1896 Alpine chalet located in Val d'Arly. December and January are the best months to try Rissoles, as it is a Savoyard delicacy eaten during the holidays. The Rissole, or also the 'R'zule' as they are called in local dialect, is a pastry filled with fruit, compote or jam.
Make your own puff pastry (or buy it ready-made). L'Auberge des Bougnettes always adds a drop of cognac to its homemade pastries to give them just a little more flavour. Cut the dough into small rectangles. Put the jam in the centre and fold the dough closed. Then cook the Rissoles in hot oil until nicely golden brown.
Ingredients: 1 kg peeled potatoes - 250 g bacon - 2 shallots - a clove of garlic - 100 ml white wine - 200 ml cream - 1 whole Reblochon cheese
Preheat the oven to 200 °C. Pre-cook the potatoes in water with a pinch of salt for 5-10 minutes until tender. Drain them and let them cool down. Fry the bacon, shallots and garlic for 4-5 minutes. Add the white wine. Cut the potatoes into thin slices and pile them into a gratin with the bacon mixture spread over the slices in the baking dish. Pour the whipped cream on top. Season with black pepper and salt. Place the sliced Reblochon cheese on top. Bake for 10-15 minutes until the cheese starts to simmer.
About Savoie Mont Blanc
Savoie Mont Blanc covers as much as two-thirds of the French Alps. It is the umbrella name of the French departments of Savoie and Haute-Savoie. The area is home to 112 ski resorts that are among the top in the world. That means endless runs, majestic snow-capped peaks and winter vistas. Besides a winter sports paradise, Savoie Mont Blanc is also very attractive in the summer season. Beautiful walks, challenging cycling routes, luxurious spas and grandiose gorges. There is something for every type of holidaymaker.
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