{"id":2832,"date":"2016-03-07T23:52:07","date_gmt":"2016-03-07T22:52:07","guid":{"rendered":"http:\/\/gite.fudral.com\/?p=2832"},"modified":"2025-03-17T23:12:17","modified_gmt":"2025-03-17T22:12:17","slug":"de-lart-et-du-cochon","status":"publish","type":"post","link":"https:\/\/gite.fudral.com\/en\/au-gite\/a-vos-fourneaux\/de-lart-et-du-cochon\/","title":{"rendered":"Cooking art"},"content":{"rendered":"

(While others prepare a spa. What?<\/a>)<\/p>\n

…Enjoy the mountain in your plate!<\/h1>\n

In this great program “De l’art et du cochon<\/a>” on the arte channel, Marc Veyrat gives us an original recipe<\/a> <\/strong>of pela, the oldest tartiflette, <\/strong>a must with raclette by Toulouse-Lautrec<\/a>.<\/p>\n

La pela.<\/em><\/strong><\/p>\n

Grate an orange zest<\/strong> on a sugar lump and throw it in the cooker with 1 spoon of onions with bacon and 2 orange quarters.<\/p>\n

When the blending has melt, remove the orange quarters, add 1 half litre white wine<\/strong>, and one bouillon cube to dissolve the cheese.<\/p>\n

At last add diced reblochon<\/strong>, then potatoes, and put the cooker in the oven (160 for 20 minutes).<\/p>\n

“Put y in the oven. That’s true, we say “y” everywhere, it’s our “thee” savoyard !” shouts cheeky Marc Veyrat.<\/h2>\n

Voil\u00e0, the famous Savoyard confirms it : in arpitan, we make French and saucepans sing!<\/p>\n

Final touch of the stared chef:\u00a0 a pine cone<\/strong> to give it a wood touch!<\/p>\n

So, when are we making “y”?<\/em> Let’s start with a reblochon expedition, rendez-vous at the cooperative<\/a>…<\/p>\n

“To know if your reblochon is medium rare, check if it sticks to your opinel<\/strong>.” says Michel Fournier, bio cheese producer at Grand Bornand.<\/p>\n