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Animals and their feeding

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1.Choose your cheese

  • Abondance
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  • Chevrotin
  • Emmental de Savoie
  • Raclette de Savoie
  • Reblochon
  • Tome des Bauges
  • Tomme de Savoie

2.Choose your season

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  • Autumn
  • Winter

3.Choose your dish type

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Reblochonade (also called Tartiflette)

(2 votes)
  • Cheese :

  • Dish type :

  • Season :

    Spring, Autumn, Winter

Ingredients - for 4 persons

  • 1kg potatoes cooked with their skin on and cut into small pieces.
  • 1 Reblochon de Savoie (whose rind can be scraped with a knife).
  • 100ml crème fraîche
  • Salt, pepper, chives


Formerly known as "pela" in a Patois dialect, this is a traditional dish forming part of Savoyard culture.
Simple to prepare, this is a well-known speciality. Using Reblochon as a base, the combination of the various ingredients creates authentic, traditional flavours.

  1. Alternately stack a layer of the potatoes and a layer of the sliced Reblochon.
  2. Sprinkle each layer with garlic, salt, pepper and chives.
  3. Place in a hot oven (th. 7-8) for 10 to 15 mins.
  4. Top with the crème fraîche before the end of the cooking time.
  5. Serve hot, optionally with a green salad.
  6. Enjoy paired with a Savoyard Gamay.