Tartiflette: Humble Beginnings or Brilliant Marketing?

Tartiflette May Look Like an Old-School Dish, But It’s a Marketing Coup in Disguise

The French are masters of après-ski delicacies like cheesy raclette, fondue, and tartiflette – hearty dishes with loads of melty cheese to help you warm up after a day on the slopes. But while tartiflette may look like a time-tested creation with deep Savoyard roots, the reality is that this casserole of potatoes, bacon, onions, and melted Reblochon cheese is a baby by French food standards, invented in the ‘80s by a clever ski resort owner looking to make good on a dairy glut. But this is no simple case of terroir-washing, as Emily and Caroline are here to share.

Tune in to discover:

• The story of how tax evasion led to the invention of the stinky, washed-rind marvel known as Reblochon
• Why the roots of tartiflette run deeper than you'd think
• How to recreate this French specialty at home – even if you can't get your hands on raw milk French cheese

In this episode we mention Oma cheese from the Von Trapp family in Vermont.

Hosted by Lyon-based sommelier Caroline Fazeli & Paris-based food journalist Emily Monaco.

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