Sunday Lunch in Savoy

Edit 2 17 …
Here we will gather our first recipe.
We want to make it easy to reproduce these amazing Food to everyone.
In order to do that, we will rewrite the recipes to make the steps understandable,
and allow people to have access to the products they need to in order to please their papilla.






Here is a famous chef we love!

David Lebovitz



Savoy is a famous region! In order to give you a sense of where it is located in France, see the map below.


♔TYPICAL FRENCH LUNCH ON A SUNDAY IN SAVOY ♔


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1.Entrée/ Starters: Oeuf à la Coq 🐣


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Ingredients:
  • Bread slices
  • Eggs
  • Vinegar (the type does not matter)

Preparation:
  • For this delicious dish, we usually cook 2 eggs per person.
  • 💡TIPS: take the eggs out of the fridge at least 15minutes before cooking them.
  • Take a large casserole of water and boil it.
  • The eggs will be cooked for 3 min in boiling water.
  • 💡TIPS: put vinegar in the water when you put the eggs. It prevents the egg if it ruptures to empty into the water.
  • Grill the slices of bread and then spread salt butter on it.
  • Cut in small thin pieces the bread in order to be able to dip it into the egg.
  • When the egg is cooked, if you cannot put it in a 'coquetier' I suggest to put it in an espresso cup.
  • Cut the top of the shell, dip the bread and savor it!


2. Plat: Tartiflette



Ingredients:
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  • 1.4kg of potatoes
  • 450g Reblochon cheese, or a similar one
  • 200g of smoked bacon
  • 2 tablespoon of sour cream
  • 1 tablespoon of oil
  • 2 yellow onions
  • salt and pepper as seasoning
  • butter

Preparation:
  • Start by pilling the potatoes
  • Cut them in strips et put them in a pan,
  • Cut in small pieces the onions
  • Cover them with salted water until it boils, and then control the heat that the water simmers and keep it like that for 10min
  • Preheat the oven to reach 220 degrees Celsius (or 428 degrees Fahrenheit)
  • In a pan, add the oil and heat it.
  • Add the onions, and cook them until they become transparent
  • Add the bacon (also cute in small pieces)
  • 💡TIPS: you will know when the potatoes are ready when you will be able to stab one without difficulty. Similar than putting a knife in butter.
  • Take a dish and spread butter in it. Add half the potatoes
  • Add the cooked onions and bacon
  • Add what's left of potatoes
  • Cover the top with sour cream
  • Cut in half the Reblochon and put it on the top
  • Put it in the oven for about 15-20min until the cheese is entirely melted
  • Time to enjoy it!





3. Savoy Fromage / Cheese : Fromage de Savoie


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Here is a list of popular cheese from Savoy!

  • Tomme de Savoie
  • Reblochon de Savoie
  • Abondance
  • Colombiere








4.Wine: 🍷


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I will separate the list of suggested wine by white and red.

White:
Will be appreciated with tartiflette ad other melted cheese dish, charcuterie and salads.

  • Apremont
  • Abymes
  • Roussette

Red:
Better with red meat, tomato sauce meals and strong cheeses.

  • Gamay
  • Mondeuse Arbin
  • Rosé de Savoie





5. Dessert: Savoy Biscuit 🍰




Really light dessert that can be appreciated after a heavy meal such as tartiflette!

For 6 people ingredients :
  • A pinch of vanilla powderScreen Shot 2018-01-23 at 11.34.21 AM.png
  • A pinch of salt
  • 4 eggs
  • 40grams of flour
  • 150grams of sugar
  • 60grams of cornstarch


Preparation:
  • Preheat your oven at 190 degrees Celsius (374 Fahrenheit)
  • With the eggs, put appart the yolks
  • Mix the sugar with the yolks
  • Add by little by little the flour and eventually the cornstarch and vanilla powder
  • Beat the egg whites until it gets really firm.
  • 💡TIPS: to know if it is firm enough, flip over the bowl and the eggs shouldn't fall
  • Add both preparations together. In order to do it smoothly, incorporate little by little the egg whites.
  • Now it is ready to be put in a pastry mold and thrown into the oven.
  • Ideally, as done with the tartiflette, spread butter in the pastry mold will allow us to remove the biscuit easily.
  • Cook it for about 30min
  • 💡TIPS: to know if the biscuit is well cooked, plant a knife in it. If it comes off easily and dry it is ready!
  • Now you only have to let it cool and enjoy it!