Our modern twist on a classic Savoyard dish for next winter…
It has always been important to me to use local ingredients whenever possible and so for one of this season’s starters, I decided that I wanted to take a typical Savoyard dish and give it fun and modern twist. You can’t get much more Savoyard than a Tartiflette which graces the menu of pretty much every restaurant in the Haute Savoie.
It is a dish consisting of sliced potatoes, bacon and onions cooked in cream with huge dollops of the most famous of the local cheeses, Reblochon, melted on top. It is extremely delicious and perfect hearty fare when skiing in cold weather but also a bit too heavy for a sophisticated evening meal.
So also inspired by Ottollenghi’s potato, shallot and goats cheese tatin, I created the Tartiflette tatin and topped it off with a Reblochon icecream. The end result has all the essential elements working harmoniously together. The flaky pastry, salty bacon, sweet and tangy shallots all liven up the potatoes and provide a warm and tantalising base for the savoury icecream as it slowly melts.
The fun bit for me is that as far as I can tell, a Reblochon icecream has never been done before! If you’d like to try this dish, along with all the others I am working on then you’ll just have to come and stay in one of our three beautiful chalets this winter…
Children’s ski wear was boring until now…
We love creating partnerships with like minded brands so when we came across Dinoski, a new children’s skiwear brand, it was a no-brainer. Their collection is aimed at children aged 2-7 and features all-in-one, animal themed skiwear, which are waterproof and warm, sprinkled with just the right amount of wild.…
Continue reading...Inspiring food blogs that will leave you hungry
Check out a few of Kat’s favourite blogs that inspire some of her creations. Wild mushrooms, parsnips, pumpkins, plums, apples and nuts: autumn brings an abundance of colourful produce to satisfy our revived appetites and cravings for heartier dishes. It’s the perfect time for me to start cooking and planning…
Continue reading...Easy plum and red onion chutney
As we’re very lucky to have lots of fruit trees on our doorstep, in late September every year I am faced with the delicious problem of what to do with an abundance of fruit. Chutney is always the winning answer! This recipe works for pretty much any type of red…
Continue reading...Favourite Food Winners: Source Awards for Excellence 2017
Food is central and important part of the AliKats story. We spend a lot of time thinking about it, writing about it, and a lot of time planning and preparing it – all to give our guests something a bit special. That’s why we’re exceptionally proud to announce that we’ve…
Continue reading...Chalet Holidays in Morzine