Two dishes sum up Vosges popular cuisine: tartiflette with munster and tofailles, hearty, simple and typical.
Vosges tartiflette (4 people)
Ingredients
- 1 kg firm-flesh potatoes
- 1 farm munster of 400 g
- 2 onions
- 200 g smoked bacon lardons
- 150 ml double cream
- Salt, pepper, nutmeg
Method
- Boil the potatoes in their skins, peel and slice
- Fry the onions and lardons in a pan
- Layer potatoes with the onion-lardon mix in a dish
- Add cream, salt, pepper, nutmeg
- Halve the munster lengthwise and lay it crust up on top
- Bake 25 min at 200°C until golden
Tofailles
A dish of Germanic origin, a staple of the high-pasture marcaires.
Ingredients
- 1 kg potatoes
- 2 onions
- 150 g smoked bacon
- Lard or butter
- Parsley
Method
Fry onions and bacon in a large pan with lard. Add sliced potatoes. Cook on medium for 30 min, stirring regularly. They should be soft with golden edges. Sprinkle with parsley.
Side dishes
- Green salad with mustard vinaigrette
- Gherkins and pickled onions
- Vosges pale ale or dry riesling
Serve straight from the oven in a warmed plate. Nothing better after a day of skiing or hiking. Book your chalet with a kitchen to cook the real thing.
Frequently asked questions
What's the difference between Savoyard and Vosges tartiflette?
The Savoyard one uses reblochon, the Vosges version uses munster. The base of potatoes, onions and bacon is similar, but munster brings a stronger flavour and a creamier texture.
What wine goes with tartiflette?
A dry Alsace riesling or a Vosges pale ale. Avoid tannic reds which clash with munster.
Can you make tartiflette without alcohol?
Yes, the classic recipe has no wine. Some variants add a dash of white wine with the onions, but it's optional.
What are tofailles?
A traditional potato dish with onions and smoked bacon, pan-fried slowly in lard. Simple, nourishing, typical of the marcaires of the high pastures.