Mélanie’s Péla

There is no possible translation to the title of the dish, péla being “pig’s food.” It is prepared in a large part of the Genevois, especially around Thônes and the Aravis. Mélanie used to prepare it for us in what are now known as large hotel pans. One large pan came per table and the counselor had to be firm in her distribution of portions, especially of the crust at the bottom. Serve with a salad as a main course. There are very many variations of this dish. Red Bliss are the most