From classic fondue and a spin on Tartiflette to a calorie-laden tarte, prepare to gorge yourself silly on the “Prince of Gruyères”
FONDUE
You can’t beat the Holy Trinity – Beaufort, Emmental and Comté – drenched in white wine and simmered to perfection in fondue Savoyarde. Ideal to warm those cockles on a nippy spring day.
TARTIFLETTE
Purists will recoil at the prospect of foregoing gooey Reblochon but we’re rather partial to a generous coating of Beaufort on our Tartiflette. You could go for a double whammy and fling in both…
TARTE AU BEAUFORT
Ready for off-the-charts cheesy goodness? The Tarte au Beaufort is the artery-clogging marriage of butter-laden pastry, heavy cream and eggs, the lot smothered in a thick layer of cheese. Delish!
First printed in our sister publication France Today
I am unable to find the recipe for this tartiflette. Would you please direct me to the site that contains the actual recipe? It looks so yummy.
Hi Bonnie, currently we do not yet have a Tartiflette recipe live on Taste of France! However, this doesn’t mean we wont have one up soon! 😉