Smoked Salmon Tartiflette - from Taste of Savoie

Smoked Salmon Tartiflette

The tartiflette can be found in many guises as chefs in the Rhone Alps region find ways of making a ‘fusion’ dish using the local Reblochon cheese from Haute Savoie.  It is one of those dishes that you just can’t get enough of especially after a good hike in the mountains, or an exhilarating cycle…

Savoyard Kringle

Savoyard fusion Estonian Kringle

As promised in my last post here is a recipe that I have adapted to create a Savoyard fusion kringle.  The Kringle bread hails from Estonia and a very fine and versatile bread recipe this is.  The ideas for fillings both savoury and sweet are endless and most of the fun is creating your own.…

Dauphinoise and Tomme de Savoie Tartelettes

Dauphinoise and Tomme de Savoie Tartelettes

Tomme comes in many guises – Tomme de Savoie is a variety of Tomme cheese from The Savoie region in the French Alps.  It is a mild and delicate tasting cows milk cheese, circular in shape with a greyish colour rind. The rind develops over the months that it matures in a tradition cellar environment.…

La Chasse est Arrivée

Wild Boar Ragu or Civet de Sanglier

One of the signs that Autumn is with us are the notices all over the countryside indicating ‘La Chasse’ are out!  La Chasse translated into English means the hunt! The general hunting this year in Haute Savoie started on 8th September at 07:00 and finishes on 19th January 2014 in the evening.  However it is…

Reblochon en croute

Reblochon en croute

This is a simple recipe and makes a good starter or light lunch.  You could use any soft melting cheese but I am using the number one cheese of the Haute Savoie: Reblochon. Please click on this link to read an earlier post about the history, tradition and making of Reblochon cheese.  Reblochon en Croute…

Diots - roasted one pot dish

Diots – roasted one pot dish

I have been enjoying finding new ways to cook this savoyard sausage called Diots, pronounced Deeyo.  The traditional savoyarde dish is Diots au Vin Blanc, check out my blog post and recipe. Diots can be cooked in the same way as most other sausages and they have a dense texture and full strong meaty flavour.…