Pierre is french and has been living in Sydney for 2 years.
He is a very busy man, iron man, already father (of the most wonderful little boy) who still finds time to cook for his (very numerous) friends and I am fortunate enough to be one of them 😉
He had the very good idea to “rework” one of the most popular winter recipe in France: the Tartiflette.
Pierre: This recipe comes from Savoie and is usually made with Reblochon, a delicious creamy French cheese. As it’s impossible to find any here, you can use Tasmanian double-brie cheese which (surprisingly) has the same taste when cooked with the rest of the ingredients
Why did you choose this Tartiflette recipe?
Pierre: Tartiflette is great winter recipe, it’s easy to cook and to share with friends. It’s quite an uncommon dish to eat in Australia and it’s good to sometimes get to eat the same stuff than back in France.
What is your cooking tip for this recipe?
Pierre: Keeping a good ratio between potatoes on one side and the cheese/crème/onions/bacon on the other… 🙂