Preparation info

  • Serves


    • Difficulty


Appears in

Sud de France

By Caroline Conran

Published 2012

  • About

This is real mountain food, rich, fragrant and melting, originating in the Savoie rather than in Languedoc. Although the dish has traditional origins, its current form was developed by the makers of Reblochon in the 1980s and first served in Alpine ski resorts. It makes a wonderful lunch. Reblochon, not too ripe and pungent, works extremely well but there is also a special cheese called fromage pour tartiflette. It is easier to handle and more authentic if you leave the rind on the c