tartiflette

Tartiflette

This is probably one of the most popular dishes in the Savoie and Haute Savoie departments.  The main ingredient is Reblochon cheese as described in a previous post.  Reblochon   The word tartiflette is based on the local word tartifle meaning potatoes and it is hard to go into a restaurant in this region and not find a…

Crozets

Crozets – A Savoie Pasta

The Savoie region has its’ own speciality pasta called Crozets.  These are small pieces of pasta typically flat and square.  This pasta was traditionally made at home by the housewife using wheat or buckwheat and a mixture of both. Crozets first appeared in the Savoie in Tarentaise in the 17th Century and if we go…