Cooking art
(While others prepare a spa. What?)
…Enjoy the mountain in your plate!
In this great program “De l’art et du cochon” on the arte channel, Marc Veyrat gives us an original recipe of pela, the oldest tartiflette, a must with raclette by Toulouse-Lautrec.
La pela.
Grate an orange zest on a sugar lump and throw it in the cooker with 1 spoon of onions with bacon and 2 orange quarters.
When the blending has melt, remove the orange quarters, add 1 half litre white wine, and one bouillon cube to dissolve the cheese.
At last add diced reblochon, then potatoes, and put the cooker in the oven (160 for 20 minutes).
“Put y in the oven. That’s true, we say “y” everywhere, it’s our “thee” savoyard !” shouts cheeky Marc Veyrat.
Voilà, the famous Savoyard confirms it : in arpitan, we make French and saucepans sing!
Final touch of the stared chef: a pine cone to give it a wood touch!
So, when are we making “y”? Let’s start with a reblochon expedition, rendez-vous at the cooperative…
“To know if your reblochon is medium rare, check if it sticks to your opinel.” says Michel Fournier, bio cheese producer at Grand Bornand.
