Yesterday I just came home from school around 8 pm. Passing by the kitchen, I saw Frederic, my French classmate, cooking. Mansi and Breanne – watching. I was lucky:
Mansi: You wanna to join us for Tartiflette?
- I: Sure! What is it? :)
Frederic peels boiled potatoes and cuts them into thick slices. Puts a layer into a large and deep backing tray. Fries the onions – another layer. Chops the ‘lardon’ (this is not the ‘bacon’, c’est une autre chose) and fries them to crisp. Layer.
Then the show starts: Frederic takes the half round of Reblochon cheese, cuts it horizontally into two slices and puts above the lardon. Repeats the layers.
The tray goes into the oven for 12 minutes. Reblochon melts.
Now everyone apparently finds it difficult to wait longer. Tartiflette is on the table and Frederic serves it on the plates. We start eating this delicious gratin. Potatoes covered with thick souse of creamy cheese spiced with onions and smoked pork. Red wine.
- Prashant: So, if you eat this every day for two weeks, you are quite probable to get the heart attack straight after?
Frederic explains that Tartiflette is definitely a winter dish, coming from the mountain regions of France. Yes, it is provocatively fatty and nourishing. This is why it suits the cold weather and hard physical work so well!
Mansi: You wanna to join us for Tartiflette?
- I: Sure! What is it? :)
Frederic peels boiled potatoes and cuts them into thick slices. Puts a layer into a large and deep backing tray. Fries the onions – another layer. Chops the ‘lardon’ (this is not the ‘bacon’, c’est une autre chose) and fries them to crisp. Layer.
Then the show starts: Frederic takes the half round of Reblochon cheese, cuts it horizontally into two slices and puts above the lardon. Repeats the layers.
The tray goes into the oven for 12 minutes. Reblochon melts.
Now everyone apparently finds it difficult to wait longer. Tartiflette is on the table and Frederic serves it on the plates. We start eating this delicious gratin. Potatoes covered with thick souse of creamy cheese spiced with onions and smoked pork. Red wine.
Frederic explains that Tartiflette is definitely a winter dish, coming from the mountain regions of France. Yes, it is provocatively fatty and nourishing. This is why it suits the cold weather and hard physical work so well!
Маня-ты молодец :)
ReplyDeleteМиша-мл.
it s amazing meal, really to be shared between friends.. this is a real confort food, and so country side I hope you enjoyed all the flavors,
ReplyDeleteBon appetit,
Armelle B
Oh, yes, I agree. It is very uniting. Especially in the evenings like this: cold and dark outside and a lot of comfort in the room. We sat together for the whole evening and talked about lots of different things from French politics and organization of police services in different countries to group work issues that we have at school... :)
ReplyDelete