Chef, you should have a million + subscribers. I adore your videos and your recipes are brilliant. Keep posting and I predict amazing happenings for this channel. 💞
I really want to make a tartiflette to eat with a friend soon! It looks seriously delicious and I’m sure it is, and tastes absolutely fantastic! Well done Chef! ❤😊
hello dear Chef Vivien, you are a great teacher.. I appreciate you including very important tips along your demos.. what the bacon can be replaced with? I don't eat meat/chicken etc. but I'm ok with fish and seafruits.. and of course any veggies.. Thank you!
It's hard to truly replace the lardon, but I usually use mushrooms for this. Saute them well and deglaze with some soy and white miso, add a little bit of smoked pepper at the end. It's not as good as lardons in the dish, but it will definitely be a satisfying dish.
Chef, let me say as an Englishman who A) has made this many times and B) lives in Belgium and speaks fluent French and Dutch - Je n'ai jamais vu quelqu'un faire frire ses pommes de terre de cette façon en faisant une tartiflette. Est-ce juste une question de « vous » ou est-ce une tradition plus large ? Je suis intrigué. En tout cas, ça a l'air délicieux. En effet, lorsque je retourne en Angleterre rendre visite à de la famille, je rapporte souvent un reblouchon entier juste pour pouvoir préparer ce plat pour ma maman avec du vrai reblouchon français. If I understand correctly, "reblouchon" means to re-milk, what the farmers would do to get the last, most creamist milk from their cows which is what makes the cheese so special. In any case, it is one of the most special dishes in the world for me. Cheers for the vid :)
I am a bit intrigued by your comment too, because I've never seen anyone make tartiflette another way, we always "pan fry" the potatoes with the onions and lard, but not too long. How do you usually prepare it ? Just boiled in water ? I don't boil the potatoes and pan fry them directly to have a little golden crust before melting in the oven. You need firm potatoes so they don't end up in purée ;)
If you're in the US, chef John (and many a cheesemonger) recommends the "dancing fern" from Sequatchie Cove Creamery, which is only available seasonally. Maybe their "walden" can be a good substitute the rest of the year.
If you are like me, my country won’t allow the import of raw milk cheeses so if you are in the US, Dancing Fern by Sequatchie Cove Creamery is as close as I’ve been able to find for Reblechon. The sour cream he was using is creme fraiche by Le bon Normand. Most recipes call for creme fraiche so I’d stick with that if you can. I have been to France a handful of times and I’ve not had nutmeg in the tartiflette so I can’t say how authentic it is but it wouldn’t hurt
I've heard great things about the dancing fern, although it is only available seasonally. I don't know much about its little brother the walden, which is available all year long. You don't have to put cream, it might dilute the flavor of the cheese (but make sure you have enough cheese too have a creamy sauce, then), but if you do, make sure it's at least 30 % fat and preferably low temperature pasteurized and not the shelf stable version. If you can access a cheesemonger or farmer's market where farm cream is available, the better. Lastly, with or without nutmeg, it all depends on taste, both are very widespread in Savoy. The recipe was invented in the 20th century, so it's not an ancient tradition, and even in those, there are always local variations and family preferences, so... you do you!
There's an american cheese made using the same method: the dancing fern by the Sequatchie Cove Creamery, which is only available seasonally. By all accounts it seems to be an amazing cheese. Their "walden" sounds like a milder version available all year long.
🔥Best playlists chefvivien🔥:
French classics:
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Sauces:
th-cam.com/play/PLN55JDEo4qYZlY98hJoj2Y2ro0KQxqdn2.html
Soup:
th-cam.com/play/PLN55JDEo4qYZtKWKd0Baz532V0Q7XMdT2.html
Desserts:
th-cam.com/play/PLN55JDEo4qYaeBEB4sXQqK7pRTlI8DvEY.html
Chicken:
th-cam.com/play/PLN55JDEo4qYbql4_ZIZ90Q58jhylldE78.html
Veggies:
th-cam.com/play/PLN55JDEo4qYbZyk6CqmTGFV9EndxlK6_s.html
In Tartiflette we trust!
Chef, you should have a million + subscribers. I adore your videos and your recipes are brilliant. Keep posting and I predict amazing happenings for this channel. 💞
Thanks🙌
Thank you for the nice recipe! 🙏
I really want to make a tartiflette to eat with a friend soon! It looks seriously delicious and I’m sure it is, and tastes absolutely fantastic! Well done Chef! ❤😊
One of my favourite comforting food. Absolutely delicious.Bravo, chef! P.S. not only skiing, climbing too;)
Delicious recipe, got to make it!
I love how you explain everything in detail. Thank you. I learn a lot.
Wonderful, thank you. Subscribed. 😊
Thanks a lot! Gonna try it out soon 😊
hello dear Chef Vivien, you are a great teacher.. I appreciate you including very important tips along your demos.. what the bacon can be replaced with? I don't eat meat/chicken etc. but I'm ok with fish and seafruits.. and of course any veggies.. Thank you!
It's hard to truly replace the lardon, but I usually use mushrooms for this. Saute them well and deglaze with some soy and white miso, add a little bit of smoked pepper at the end. It's not as good as lardons in the dish, but it will definitely be a satisfying dish.
This looks amazing .
Crispy-crispy🤤 Your accent is adorable
Merci !!!
Thank you for the recipe. But did any chef already see a ruler? 1 centimetr is always 3 cm and 3 milimeters here are 10 mm.
Chef, let me say as an Englishman who A) has made this many times and B) lives in Belgium and speaks fluent French and Dutch - Je n'ai jamais vu quelqu'un faire frire ses pommes de terre de cette façon en faisant une tartiflette. Est-ce juste une question de « vous » ou est-ce une tradition plus large ? Je suis intrigué. En tout cas, ça a l'air délicieux. En effet, lorsque je retourne en Angleterre rendre visite à de la famille, je rapporte souvent un reblouchon entier juste pour pouvoir préparer ce plat pour ma maman avec du vrai reblouchon français.
If I understand correctly, "reblouchon" means to re-milk, what the farmers would do to get the last, most creamist milk from their cows which is what makes the cheese so special. In any case, it is one of the most special dishes in the world for me.
Cheers for the vid :)
Now that I've seen this fried potato version, I'm wondering if any Belgian has made tartiflette by substituting the potato rounds with frites.
I am a bit intrigued by your comment too, because I've never seen anyone make tartiflette another way, we always "pan fry" the potatoes with the onions and lard, but not too long.
How do you usually prepare it ? Just boiled in water ? I don't boil the potatoes and pan fry them directly to have a little golden crust before melting in the oven.
You need firm potatoes so they don't end up in purée ;)
What if you can't get Robuchon? Can you make it with camembert, or should I just scrap the whole idea and make something completely different?
Du brie ou du camembert
If you're in the US, chef John (and many a cheesemonger) recommends the "dancing fern" from Sequatchie Cove Creamery, which is only available seasonally. Maybe their "walden" can be a good substitute the rest of the year.
It's delicious but puts you in a food coma - definitely for dinner, not lunch
Where can I get Roblochon in America?
Unfortunately because this cheese is made with raw cow milk it's not legal in the USA but I've heard that camembert or brie make good substitutions
@@luvzfrance24 thank you!!!
But does it need to be Reblechon? Would another cheese do the job? Does it have to be sour cream? Is nutmeg traditional? Thanks!!
If you are like me, my country won’t allow the import of raw milk cheeses so if you are in the US, Dancing Fern by Sequatchie Cove Creamery is as close as I’ve been able to find for Reblechon. The sour cream he was using is creme fraiche by Le bon Normand. Most recipes call for creme fraiche so I’d stick with that if you can. I have been to France a handful of times and I’ve not had nutmeg in the tartiflette so I can’t say how authentic it is but it wouldn’t hurt
I have substituted camembert and I get a delicious dish. I guess I can't call it tartiflette, but it's quite similar.
@@clayton97330 It's really good with the cheese "morbier" too.
I guess you can make it with any "raw milk" uncooked cheese and it will be good !
Camembert
I've heard great things about the dancing fern, although it is only available seasonally. I don't know much about its little brother the walden, which is available all year long.
You don't have to put cream, it might dilute the flavor of the cheese (but make sure you have enough cheese too have a creamy sauce, then), but if you do, make sure it's at least 30 % fat and preferably low temperature pasteurized and not the shelf stable version. If you can access a cheesemonger or farmer's market where farm cream is available, the better.
Lastly, with or without nutmeg, it all depends on taste, both are very widespread in Savoy. The recipe was invented in the 20th century, so it's not an ancient tradition, and even in those, there are always local variations and family preferences, so... you do you!
Unfortunately that cheese is illegal in the states 😢
Another reason I couldn’t move to the US. I hope you get to try it elsewhere someday, it’s so good! Unpasteurised cheese is my favourite
@@aperson2378 sounds amazing
Not if you make it yourself!
There's an american cheese made using the same method: the dancing fern by the Sequatchie Cove Creamery, which is only available seasonally. By all accounts it seems to be an amazing cheese. Their "walden" sounds like a milder version available all year long.