By Michelle Hum

French chef by Barbara Redmond

Barbara Redmond

During the bitter North American winters, many families turn to the traditional hot dish for warm, savory comfort. During ski season in the Alps, the French create their own hot dish: Tartiflette. Filled with potatoes, bacon, and Reblochon cheese, this dish shows that French cuisine is much more than amuse-bouches and petits fours.

For families living near the Alps or Pyrénées, skiing is a central part of winter vacation. This generally takes place sometime between the second week of February and first week of March. After a day on the slopes, coming back to the rich smell of bacon and cheese is pure bliss. As the cheese melts over the potatoes, all the courbatures (aches) from the day melt away as well.

Originating from the Haute-Savoie region of France, a true Tartiflette uses the local Roblochon cheese. However, this key ingredient can be hard to find in the U.S. Many people suggest using a Gruyere, Brie, or Camembert, instead of the Roblochon. After it’s done, the combination of Roblochon, potatoes, and bacon will have come together to create a cheesy, rich, winter indulgence. To balance the weight of this dish, it is best served with a light salad and glass of Savoie or other white wine. This is truly French comfort food.

Head Chef of London’s Coq d’Argent, Mickael Weiss provides his own version of this Alpine specialty. Recipe below.




– 2 1/2 lbs cooked potatoes, diced
– 2 Tablespoons olive oil
– 1 medium onion, sliced
– Salt and pepper
– 1/2 lb lardon, Canadian bacon, bacon, or Panchetta, cubed
– 3 cloves garlic
– 2 Teaspoons Thyme
– 1 Tablespoon crème fraîche
– One bunch of parsley, coarsely chopped
– 1 round of Reblochon cheese (about 1 lb)


– In ovenproof skillet, heat olive oil and sauté onion slices.
– Cook on medium-high heat until onion slices are light golden.
– Add salt add pepper.
– Cut lardon into small cubes and add to pan.
– Add garlic and thyme.
– Cook for 3-4 minutes. Add potatoes.
– Add crème fraîche. Turn off heat. Stir.
– Add parsley.
– Cut the Reblochon in two halves like two halves of a hamburger bun
– Place half of the Reblochon cheese side down, on top.
– Place in 350F oven for 20 minutes.

Michelle Hum is a self-proclaimed Francophile and foodie. Michelle has been fortunate enough to visit countries on three continents and live in France during a semester abroad. Food has become very important to Michelle as she tries to stay connected with many of the cultures she has experienced.

A student at the University of Minnesota pursuing double majors in Psychology and Advertising and a minor in French, Michelle advises the digital aspects for A Woman’s Paris. Outside of school, you can find her perfecting her signature white chocolate fruit tarts and other treats.

You may also enjoy A Woman’s Paris® post, Asparagus, Best in April, by Michelle Hum who shares the first time she tried the very best white asparagus from Alsace as a student living in Montpellier, France. An unforgettable dish of asparagus dressed with a simple olive oil, balsamic, mustard vinaigrette. Recipe included for white asparagus by Alsatian Chef Jean-Georges Vongerichten from Food & Wine magazine. 

French Onion Soup – a Paris meal to remember, by Michelle Hum who recalls the aroma of sweet caramelized onions, dry wine, and rich broth rising from the steam from her bowl. With the first taste—serendipity. Recipe included for Julia Child’s Soupe à l’oignon (French onion soup) from her cookbook, The Way to Cook

Chocolate Mousse — debonair, dark and irresistibly rich! by Barbara Redmond who looks into this crème de la crème of mousses and uncovers the source of the original dish.  Mousse as the supreme seducer was first known as “Mayonnaise de Chocolat,” created in the 1900s by French post-impressionist artist, Henri de Toulouse-Lautrec. Recipe included for Mousseline au Chocolat (Chocolate Mousse), by Julia Child from her book, The French Chef Cookbook.

Escargot. Don’t judge a snail by its shell, by Alyssa Glawe who shares this first time, life-changing culinary experience at Paris’ oldest restaurant, La Petite Chaise, where she was overwhelmed by the taste of butter, garlic, and herbs. Recipe included for Escargot with Garlic Butter, courtesy of

For the love of yaourt (yogurt), by Michelle Hum who writes about her love of French yaourt: a tangy, creamy, dairy product that can stand by itself—although a dab of honey or handful of fresh fruit never hurts. Recipe included for Gateau au Yaourt au et au Citron (Lemon Yogurt Cake) by Ina Garten. 

Text copyright ©2012 Michelle Hum. All rights reserved.
Illustration copyright ©2012 Barbara Redmond. All rights reserved.