local flavours
Reblochon cheese: made in the North of Savoie this pungent, nutty flavoured cheese has a rind that crisps in the oven. Named from the verb‘ reblocher’ which literally means to‘ reblock’ the udders of the cows, a practice used by farmers in days gone by when the rent for the land was measured by the milk yield from the herd. The farmers would then do a second milking after the calculation had been made, this second milk was very rich, giving the cheese it’ s very powerful nutty flavour. This milk is still used for the cheese today. Reblochon is made from unpasturised milk from the cows that feed on the grasses on the ski slopes in the spring and summer. vegetarian tips
local flavours
This main course is inspired by the classic mountain dish of tartiflette from Northern Savoie: layered potatoes, bacon and onion cooked with wine, cream and garlic and topped with Reblochon cheese. It is simple yet delicious mountain food.
Reblochon cheese: made in the North of Savoie this pungent, nutty flavoured cheese has a rind that crisps in the oven. Named from the verb‘ reblocher’ which literally means to‘ reblock’ the udders of the cows, a practice used by farmers in days gone by when the rent for the land was measured by the milk yield from the herd. The farmers would then do a second milking after the calculation had been made, this second milk was very rich, giving the cheese it’ s very powerful nutty flavour. This milk is still used for the cheese today. Reblochon is made from unpasturised milk from the cows that feed on the grasses on the ski slopes in the spring and summer. vegetarian tips
Use walnuts, pumpkin, sunflower or other seeds for the stuffing.
This can be cooked ahead and re-heated uncovered for 15 minutes whilst the guests are eating the starters.
Stuffed roast aubergine
Serves: 2 Cooked: at oven temp 375F / 190C
1 large aubergine 2 tablespoon vegetable or olive oil ½ onion grated on a course grater 2 tablespoons rice un cooked 1 tablespoon seeds or nuts( see tips)
1 medium carrot, washed and grated on a course grater
Preparation time: 20 minutes Cooking time: 45 minutes
1 egg
2 bricks frozen spinach defrosted and drained in a sieve
pinch nutmeg 1 clove garlic grated on a fine grater 25g butter, melted saturday
1. Cook the rice for 10 minutes or until just tender in salted boiling water. 2. Slice the aubergine in half lengthways retaining the stalk so you have half the stalk on each half of aubergine. 3. Using a sharp small knife remove as much of the inside of the aubergine leaving about a centimetre against the skin to hold the shape and chop up the flesh you have removed. 4. Heat the oil in a frying pan and add the chopped aubergine inside, the onion, carrot and garlic and fry until soft and browned. 5. Mix the vegetables with the defrosted spinach, nutmeg and season well with salt and pepper. Mix in the egg and the cooked rice. 6. Stuff the aubergine with the mix and place the aubergine halves in a roasting skin side down and drizzle the melted butter over. 7. Bake covered in foil for 30 minutes then remove the foil and allow to brown.
To serve: place the aubergine on a warmed dinner plate with some parsnips and serve with vegetarian side dish of tartiflette potatoes.
“ I was staying in Chalet Les Lauzieres and was impressed by the level of service my friends and I received whilst we were staying there. Each day breakfast was on the table when we awoke, and dinner was served in the evening to a high standard- the lamb shanks and the duck were fantastic.” dietary requirements: vegetarian: OK
vegan: NO, omit butter and egg
dairy free: NO, omit butter( and see dairy free version of tartiflette potatoes
nut free: OK, check nutmeg and seeds with guest
gluten free: OK