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