Fondue, tartiflette... Top 5 mountain recipes to make this winter

Looking for comfort and gourmet flavours to face the cold? From creamy tartiflette and melting fondue to hearty raclette, savoury pierrade and baked Mont d'Or, discover our selection of the best recipes straight from the mountains. Generous dishes that will warm up your winter evenings with family and friends. Get cooking!

Tartiflette

Tartiflette is a dish from the French Alps, made with potatoes, bacon, onions, Reblochon cheese and crème fraîche. Here's a simple recipe for making a delicious homemade tartiflette.

Ingredients

• 1.5 kg potatoes (firm-fleshed variety)
• 200 g smoked bacon
• 2 large onions, thinly sliced
• 200 ml double cream
• 1 Reblochon cheese (about 500 g)
• 50 g of butter
• Salt and pepper to taste

Instructions

1. Preparation of ingredients :

• Peel the potatoes and cut into slices about 5 mm thick.
• Chop the onions.
• Cut the Reblochon cheese in half to make two discs.

2. Cooking potatoes :

• Cook the potato slices in a large pan of boiling salted water for about 5 minutes, until slightly tender. Don't overcook them, as they will finish cooking in the oven.

3. Preparing the filling :

• While the potatoes are cooking, fry the lardons in a pan over medium heat until lightly browned. Add the chopped onions and cook until translucent and slightly caramelised. Remove from the heat.

4. Assembling the tartiflette :

• Generously butter a casserole dish.
• Arrange a first layer of potatoes in the dish, then cover with half the bacon and onion mixture.
• Place one of the Reblochon discs on top. You can cut it into pieces if necessary so that it covers the entire surface.
• Repeat with a second layer of potatoes and the remaining bacon and onion mixture.
• Finish with the second Reblochon disc, rind side up.

5. Cooking the tartiflette :

• Preheat your oven to 200°C (gas mark 6-7).
• Spread the heavy cream over the top of the dish.
• Place the tartiflette in the oven and bake for around 25-30 minutes, until golden brown and the cheese has melted.

6. Tasting:

• Remove the tartiflette from the oven and serve piping hot.
• Serve it with a green salad and enjoy this tasty, comforting dish typical of the French mountains.

Baked Mont d'Or

Oven-melted Mont d'Or is a real delicacy that will delight cheese lovers. Here's a simple, classic recipe for baking your Mont d'Or.

Ingredients

• 1 Mont d'Or (about 500 g)
• 1 garlic clove (optional)
• 1 glass of dry white wine
• Ground black pepper
• Herbes de Provence (optional)
• Country-style bread to accompany

Instructions

1. Preheat your oven to 180°C.
2. Remove the wooden wrapping around the Mont d'Or, but keep it in its original spruce box or use a special Mont d'Or box for baking.
3. Make a small slit in the top of the cheese. You can insert a peeled and chopped garlic clove into this cut to add a garlic flavour to your melted cheese.
4. Pour the glass of white wine over the Mont d'Or.
5. Sprinkle the cheese with ground black pepper and, if you like, herbes de Provence for added flavour.
6. Place the Mont d'Or in its tin (or a Mont d'Or tin) on a baking tray.
7. Place the Mont d'Or in the preheated oven and bake for around 20 to 25 minutes, until the cheese is well melted and lightly browned on top.
8. Remove the Mont d'Or from the oven and serve it straight from the warm tin.
9. Serve the melted Mont d'Or with pieces of farmhouse bread. Guests can dip the bread into the melted cheese.

Savoyard fondue

Savoyard fondue is a traditional dish prepared with cheese, white wine and garlic. This recipe is ideal for a convivial evening with friends or family. But before you try it, choose your cheeses carefully.

Ingredients

• 400 g Savoyard fondue cheese (mix of Comté, Emmental and Beaufort)
• 1 clove garlic, halved
• 300 ml dry white wine
• 1 tablespoon cornflour (maïzena)
• 1 tablespoon kirsch (cherry brandy)
• Black pepper (to taste)
• Country-style bread cut into pieces for dipping

Instructions

1. Rub the inside of a fondue pot (or special fondue container) with the halves of the chopped garlic clove.
2. Pour the white wine into the caquelon and heat over a medium heat.
3. While the wine is heating, grate the cheese using a cheese grater. Mix the cheese with the cornflour to prevent it separating in the fondue pot.
4. When the wine is hot, gradually add the grated cheese, stirring constantly with a wooden spoon. Keep stirring until the cheese has completely melted and the mixture has a smooth consistency.
5. Add the kirsch to the fondue and season with pepper to taste. Keep stirring to combine all the ingredients.
6. Place the fondue pot over a low heat to keep the fondue hot while serving.
7. Serve the Savoyard fondue with pieces of farmhouse bread that guests can dip into the melted cheese.

To enjoy your fondue, you can serve it with steamed potatoes, vegetables, gherkins or cold meats.

La Pierrade

Pierrade is a convivial and healthy method of cooking that originated in Switzerland. The meat is cooked on a hot stone placed in the centre of the table. You can use a variety of meats for a pierrade, depending on your personal preferences. But here's a small selection of the most popular meats for a pierrade.

1. Beef : Cuts of beef such as fillet, entrecote, flank steak, rump steak or rib-eye are highly prized for their tenderness and flavour.
2. Poultry : Pieces of chicken, turkey or duck can also be used. Be sure to cut the pieces into small chunks for even, quick cooking.
3. Pork : Pork cuts such as loin, shoulder or fillet are good options for pierrade.
4. Lamb : Lamb is another delicious option for pierrade. Shoulder or leg cuts can be used.

Don't forget to cut the meat into small pieces so that it cooks quickly and evenly on the hot stone. Don't forget to cover the stone with fleur de sel.

Raclette

Raclette is a traditional dish, generally eaten in winter in the mountains, but also at home. Originating in Switzerland, this recipe involves melting raclette cheese over a variety of accompaniments. Here's a list of typical ingredients for an unforgettable raclette evening.

Raclette cheese

This is the main ingredient. Choose quality raclette cheese, usually sold in blocks, and allow around 200 to 250 grams per person.

Potatoes

Potatoes are generally cooked and served as a side dish. They can be steamed, boiled or roasted.

Charcuterie

Offer a selection of charcuterie, such as cured ham, sausage, coppa or other cured meats.

Gherkins

The gherkins add a tangy note that goes well with the melted cheese.

Onions

Finely chopped and lightly cooked red or white onions can be added for extra flavour.

Vegetables

Vegetables such as mushrooms, peppers, courgettes or tomatoes can be grilled and served with raclette.

Sauces

Prepare a few sauces to accompany the raclette, such as a mustard sauce, garlic sauce or herb sauce.

Bread

You can serve fresh bread, farmhouse bread or rolls to accompany your raclette.

Salt and pepper

Make sure you have salt and pepper on hand to season to individual tastes.

White wine

Raclette is traditionally served with Swiss white wine, but you can also choose other dry white wines that go well with the cheese.

Green salad

To add a touch of freshness, serve a light green salad on the side.

Don't forget a raclette machine to melt the cheese. Each guest can then garnish their plate with the side dishes of their choice and pour the melted cheese over the top.