Everyone who knows François Tissot from Les 7 Pierres, knows that he loves the mountains, and that the mountains give him incredible happiness! It’s his happy place.
Making wine in the Ardèche is paradise for him, especially when the winters are snowy like this year.
As a former ski instructor, he can reconnect with his second passion: skiing, or sliding on snow in general.
For this end of the year, the recipe he shares is the recipe for a whole day, as follows:
1) You have to leave early with your skis, your sled, your kayak or your sled and your dogs (and a picnic).
2) Climb on the snowy summits.
3) Have fun all day long, get “airy” = get drunk on fresh air.
4) And in the evening, go home and prepare THE family dish that is easy to share if there are several of you: the Tartiflette! It is impossible to be disappointed. As a father of 5 children, he knows how to make them all very happy!
TaaaDaaa – François recommends a bottle of Saint Joseph red wine.
- 4-5 kg of potatoes – peeled
- Two white onions – peeled and diced
- 60 grams of butter
- Bacon or lardons – 250-300 grams
- Clove of Garlic
- 250ml cup white wine
- 250ml cup cream
- Reblochon cheese – sliced in half with two crusts
- Salt and pepper to season
- Fresh parsley as a garnish
- Boil the potatoes in water for 20 minutes, then slice them into medallions, about 0.5 cm thick.
- Dice the onions and fry them in a little butter.
- Add the smoked bacon (or lardons) and let them also fry over a fairly low heat (about 10 minutes), stirring regularly.
- Prepare a baking dish (François uses a round terracotta dish 40 cm in diameter, 10 cm high). Rub the bottom of the dish generously with a clove of garlic.
- Arrange the dish in three layers: cover the bottom of the dish with half of the potatoes, then add the onion and bacon mixture, and finally add the rest of the potatoes on top.
- Pour over the white wine and the whipping cream. Season with pepper (copiously) and salt (lightly).
- Preheat the oven to 190°C (thermostat 6-7).
- Take out the reblochons cheese wheels, cut them in half (in the thickness) and place them (crust side up) on top of the potatoes.
- Put the dish in the oven at 180°C for about 20 minutes (I put the oven on “rotating heat” + grill).
- Just before serving (in the baking dish), sprinkle with a little chopped parsley.
This unique dish can be eaten (that’s the right word!) accompanied by the either the wine used for the recipe, or paired with a Saint Joseph from Les 7 Pierres!