Tartiflette 2 Course Meal – Serves 2


The Tartiflette is the jewel of the Savoie food crown, an iconic mountain dish made from potatoes, bacon, onion and lots and lots of Reblochon cheese. Delicious, cheesy, iconic – we love Tartiflette and you will love ours.

Accompanying the dish is a plate of local charcuterie and gherkins.

For dessert? A glorious Chocolate Orange Bread & Butter Pudding.

As all our Savoyard range use only locally sourced ingredients and are freshly made in the Savoie Tarentaise Valley by Chalet Chef. They will arrive frozen.

Did you know? Tartiflette was first mentioned in a 1705 book, Le Cuisinier Royal et Bourgeois, written by François Massialot and his assistant cook B. Mathieu.

In Tartiflette We Trust.

SKU: B-CCTA-2 Allergens: milk, sulphites, raw milk, sodium nitrite, trace elements of nuts, lactoseOven FriendlyOven Only

More Information

MAIN: Tartiflette

SIDES: Charcuterie, cornichons

DESSERT: Chocolate Orange Bread & Butter Pudding

Goes well with:

JF Marechal Apremont Blanc


Tartiflette (Serves 2): potato, onion, garlic, pork lardons (salt, glucose syrup, acidifier, potassium salt, sodium acetate, antioxidants: sodium erythorbate, sodium ascorbate, preservative: sodium nitrite, dextrose), white wine, cream, reblochon aop (raw milk, salt, lactic cultures, rennet, colour e160b)

Charcuterie & Cornichons (Serves 2): jambon de savoy (pork, salt, sugar, preservatives (e252), rosette (pork, salt, glucose, lactose, spices, dextrose, preservatives (e252)), coppa (pork, salt, dextrose, spices, antioxidant e316, preservative e250, e252)

Chocolate Orange Bread & Butter Pudding: See product page

Cooking Instructions

Tartiflette (Serves 2):
OVEN: Preheat oven. Remove film wrap. Place on a baking tray in the centre of the oven.
OVEN SETTINGS: Fan 180°C , Electric 200°C , Gas Mark 6 for 70 mins. Allow to stand for 5 min. Ensure the food is piping hot before serving.

Charcuterie & Cornichons (Serves 2):
Defrost before serving

Chocolate Orange Bread & Butter Pudding: See product page


milk, sulphites, raw milk, sodium nitrite, trace elements of nuts, lactose