RECIPES
RACLETTE
Ingredients :
-
200g raclette cheese per person
-
potatoes
-
assortment of deli meats (sausage, white ham, smoked ham, etc.)
-
green salad
-
pickles and small vinegared onions
The potatoes will be cooked in their field robes. Let the cheese melt gently in front of the heat source, then scrape it off and let it coat the potatoes smoothly. You can enjoy everything with small onions and vinegar pickles and an assortment of deli meats. A small dry white wine from Savoie and a green salad will accompany this meal.
TARTIFLETTE
Ingredients for 6 people :
-
1 farmhouse reblochon
-
500 g potatoes
-
2 medium onions
-
200 g bacon
In a frying pan, cook your chopped onions. Add the bacon and cook for 10 minutes. Wash and peel the potatoes and dice them. Brown them for 20 minutes. Once the potatoes are cooked, put the onions, bacon and potatoes in an ovenproof dish. Cut the farmhouse reblochon in half without removing the crust, and place it on the potatoes. Preheat the oven to 200°C and bake for 25 minutes. A small dry white wine from Savoie will accompany this dish.
FONDUE SAVOYARDE
Ingredients for 6 people :
-
500 g Comté cheese, 500 g Emmental cheese, 500 g Beaufort cheese
- stale bread
-
garlic
-
50 cl dry white wine
-
pepper
Rub the inside of the garlic fondue pot. Add the cheese and 50 cl of dry white wine. Cut the bread into cubes. Put the fondue pot on a high heat, stir gently and continuously until the cheese is well melted. Add a pinch of pepper.
BERTOUD
Ingrédients :
-
200 g of Abondance cheese per person
- Savoy white wine
-
garlic
-
potatoes
-
pepper
Cut the Abondance cheese into shreds in a fireproof dish or small ramekins previously rubbed with garlic. Sprinkle with white wine. Season with pepper and bake for a few minutes in a hot oven. Serve with potatoes and a white wine from Savoie.
PELA (ancestor of the tartiflette which was made in the pan and not in the oven)
Ingredients for 6 people :
-
1 reblochon
- firm potatoes
- 1 box of bacon
- 1 onion
-
pepper
-
butter
Clean the potatoes properly, wipe them dry and cut them into cubes.... Peel the onion and slice it. Cut the bacon slices into pieces. Melt 1 tablespoon of butter in a large frying pan, add the potato cubes and brown over high heat to brown. Reduce heat and cook another 5 minutes, stirring. Add the chopped onion and bacon, pepper, and cook for a few more minutes, everything must be well browned... Finally, add the reblochon cut into slices in the thickness and let it melt over a low heat and cover.... Serve immediately with a little more pepper, a small salad and a white wine from Savoie.
GRATIN SAVOYARD
Ingredients for 8 people :
- 1 reblonchon
- 2 kg of potatoes
- 40 cl of fresh cream
- 40 cl of milk
- 2 eggs
- 200 g bacon
- 2 onions
- 1 garlic chopped
- salt
-
pepper
-
nutmeg
Preheat the oven to 210°C (thermostat 7). Butter a gratin dish and rub it with the chopped garlic. Cover the bottom with potato slices. After browning the bacon, spread it on the bottom of the potatoes, as well as the onions cut into rings. Pepper. Cut the first half of the reblochon into thin slices that you place on this first layer. Place a second layer of potatoes on top. In a bowl mix the crème fraîche, milk, eggs, salt, pepper, nutmeg. Beat everything well. Pour this mixture over the potatoes and spread the rest of the reblochon cut into thin slices. Put in the oven and bake for 45 minutes at 210°C
DIOTS
Ingrédients :
- diots
- tomatoes
- white wine
- croutons or potatoes
Stick the sausages. Put in the pan over medium heat to remove the fat. Drain. Add a good glass of white wine and quartered tomatoes. Leave to cook for 10 minutes and season to taste. Serve on a bed of golden croutons or with potatoes.
SAVOY CAKE
Ingrédients :
- 200 g powdered sugar
- 60 g potato starch
- 4 eggs
- 40 g flour
- vanilla or lemon zest
Separate the yolks from the whites. Mix the sugar and yolks until you obtain a frothy mixture. Add flour, starch, beaten whites, vanilla or lemon zest. Pour the dough into a high enough mould and bake in a medium oven, then hot for about 25 minutes. Savoy cake can be filled with chocolate, jam, etc.
BLUEBERRY PIE
Ingrédients :
- about 500 g blueberries
- 250 g flour
- 100 g butter
- a little water
- 5 egg yolks
- 55 g sugar
- 70 cl of milk
- 25 g of Maïzena
- vanilla extract
Prepare the shortbread dough. Spread the soft butter cut into small cubes on the flour and mix with your fingertips to obtain a semolina without too many large pieces. Then add a little water (1/4 glass) and knead this mixture until you obtain a dough that does not break. Make a ball, wrap it in cling film and put it in the refrigerator for 30 minutes. Roll out the dough and put it in the previously buttered mould. Cover the pan with aluminum foil and fill it with dried vegetables or rice. Bake blank for 20 minutes at 210°C. Meanwhile, pour the milk into a saucepan and bring it to a boil. Whisk the yolks with the sugar. Add the flour and Maïzena. Mix it up. Pour half of the boiling milk into this mixture while whisking. Transfer this mixture to the saucepan with the rest of the milk and cook, whisking constantly until thickened. Then pour a few drops of vanilla extract. Remove the dough from the oven, remove the aluminum and dried vegetables (or rice). Pour the cream and spread the blueberries on top. Put in the oven at 180°C for about 15 minutes (until the dough is golden). Finally, put in the refrigerator before serving.
RISSOLES (or Rézules)
Ingrédients :
- 250 g puff pastry
- 1kg of pears (or apples)
- 150 g sugar
- icing sugar
- 1 glass of water
- 1 egg yolk for gilding
Peel the fruits, dice them. Put the fruit in a saucepan, add water and sugar and cook gently to make a compote. Roll out the dough, cut out rectangles. Place a small pile of compote in the middle, close by sealing the edges with a little water. Brush the slippers with a little egg yolk. Bake the rissoles in the oven at 180°C for about 15 minutes, until they are golden brown. Sprinkle with icing sugar and enjoy warm or cold.
GROLLE
Ingredients for 6 people :
-
6 small glasses of brandy
-
6 cups of coffee
-
12 teaspoons powdered sugar
-
oranges and lemon
Pour everything into the bowl, adding orange and lemon zest. Sprinkle the edge of the cup with sugar, sprinkle with brandy and set it on fire. It's the friendship cup !
For the record, the word "grolle" comes from the popular Latin "grolla", the Franco-Provençal "grola" which means "old shoe" in the 13th century, the old French "grolier" which means "saver" in the 13th century (hence the origin of the word "grolles" for shoes...). It is also a vase in the shape of a bottle.
This shoe (the grolle) is the symbol of free men. Drinking in a grolle was a rite of union and oath of free men (even William Tell the Swiss would have done it...). At several times in history, men have used the grolle as a symbol of freedom in wars, in the form of coats of arms, embroidery, stories, songs... (Let us be free ! Let us be mad ! Let us drink grolles !)