Studying this subject has brought back many fond memories of my time on exchange in Lyon, France. In particular my favourite food memory being La Tartiflette, which is not just fun to say but also delicious to eat.
The tartiflette is regional to Savoy in the French Alps. It is laden with potatoes, lardons, onions, white wine and Reblochon cheese which is baked in the oven in a large dish for sharing. The tartiflette is connected to Savoy and French Alps region as it is a true hearty winter dish typically eaten after a long day on the slopes. The tartiflette actually has a short history as the recipe was created in the 1980s by the ‘Syndicat Interprofessionel du Reblochon’ in a ploy to increase sales of the locally-produced Reblochon cheese![1]This tactic was a success and the recipe appeared in menus at ski resorts, conveying a sense of authenticity and mountain terroir. The hero of the dish is of course the Reblochon cheese which is a speciality of the Savoy region.
It was interesting to discover that Reblochon is protected by an Appellation d’Origine Contrôlée (AOC).[2]This ensures a meaningful regional connection between the tartiflette and Savoy’s identity because an authentic tartiflette would not exist without the Reblochon de Savoie. In this way the story and tradition of the dish is preserved.
Outside of France, the reblochon used in tartiflettes are substituted for another cheese such as camembert or brie since reblochon is made from unpasteurised milk and unfortunately cannot be imported into certain countries like Australia 😦
If you ever find yourself in France be sure to try one!
[1]https://wearenotfoodies.com/tartiflette-the-not-so-traditional-alpine-dish/
[2]https://www.reblochon.fr/en/the-reblochon-pdo/specifications/
Farine et Famille 