A tartiflette is a gratin with potatoes, lardons and onions topped with melted savoyard cheese called Reblochon. It is a traditional mountain recipe and a perfect dish for cold weather !

It is particularly nice served with an Apremont, savoie wine.

Ingredients :

• 1kg potatoes
• 250g smoked lardons
• 2 large onions
• 150g crème fraîche
• 1 whole reblochon cheese
• 1 clove of garlic

Method :

1. Preheat the oven to 200°C
2. Pre-cook the potatoes in a saucepan of salted water (traditionally the potatoes are sautéed but this dish is rich enough so I prefer to boil them)
3. In a frying pan gently fry the onions until they are soft and translucent and then add the lardons and continue frying
4. Remove from heat and add the creme fraîche or liquid cream and mix well
5. Chop the potatoes and mix in with the onion and lardons
6. Salt and pepper as necessary
7. Cut the garlic clove in half and rub the cut sides around an oven dish
8. Place the potato, lardon and onion mix in the oven dish
9. Slice the cheese down the middle and place the two round halves crust up on top of the dish
10. Bake for 20 minutes until golden brown and nice and crispy
11. Serve with a green salad

Beef bourguignon (sometimes also called beef burgundy in english) is a well known traditional french recipe and comes from the Burgundy region of France as do many other famous french dishes such as snails and the delicious appetizer gougères which I recently posted the recipe for.

Ingredients :

• 1 kg of braising steak
• 6 carrots
• 1 onion pierced with 2 cloves
• 1 clove of garlic
• 1 orange
• Bouquet Garni
• 100g bacon lardons
• 50g butter
• 75cl (1 bottle) of dry red wine preferable a burgundy wine
• 1 tablespoon of tomato concentrate
• 1 tablespoon of flour
• 1 tablespoon of sugar
• Salt & Pepper

Method :

1. The day before put the beef into a large bowl with the red wine, the juice and zest of the orange, the onion with cloves, the clove of garlic, the bouquet garni and the sugar, then cover and leave in the fridge overnight
2. The next day strain the marinade. In a large saucepan brown the meat in the butter
3. Add the flour and the tomato puree
4. Cook for 5 minutes over a gentle heat mixing all the time, then add the marinade and aromates (onion, garlic, bouquet garni)
5. Add the carrots, chopped into large chunks
6. Season and bring to a simmer. Give everything a good stir, then cover.
7. Cook over a low heat for 2 hours (until the meat is well cooked) The lower the heat and the slower the cooking, the better
8. Place the lardons in a saucepan of cold water and bring to the boil for 3 minutes to blanch them, drain once done
9. If the meat sauce is not thick enough, remove the meat and garniture from the pan and cook the sauce until it thickens
10. Put the meat and garniture back in the pan with the lardons, cook altogether for 5 minutes  over a low heat
11. Serve with mashed potatoes

Beef Bourguignon