From Péla To Perfection: The Birth Of Tartiflette
The evolution of a traditional shepherd’s dish to a modern comfort food
It amazes me how some dishes have a magical quality that makes you feel better in specific situations or environments. Think of chicken soup when battling a cold or a hearty stew on a chilly evening. These culinary creations have an innate ability to soothe both body and soul.
Further, certain dishes evoke a sense of time and place. So much so that they become synonymous with their origins. The smell of Tourtière or Ragout de Boulettes takes me back to my Grand-Maman’s house. For that matter, even buttered popcorn at home takes me to a movie theatre.
As I continue learning French cuisine, I’ve read about one such dish from the Alpine region of Savoy — Tartiflette. This dish is said to embody the essence of rustic simplicity and to tantalize the taste buds with its rich flavours and hearty ingredients.
Tartiflette is entrenched in the culture of the Savoy region in the French Alps. It has become a staple comfort food cherished by locals. It brings visions of snow-capped peaks and picturesque villages in the French Alps. Despite the interwoven connection between Tartiflette and the Savoy region of France, the dish’s origin is unclear.
