{"id":11479,"date":"2025-01-08T13:28:49","date_gmt":"2025-01-08T13:28:49","guid":{"rendered":"https:\/\/lesfondusdelaraclette.fr\/?p=11479"},"modified":"2026-11-03T08:16:42","modified_gmt":"2026-11-03T08:16:42","slug":"recette-tartiflette","status":"publish","type":"post","link":"https:\/\/lesfondusdelaraclette.fr\/ja\/recette-tartiflette","title":{"rendered":"\u30b5\u30f4\u30a9\u30ef\u98a8\u30bf\u30eb\u30c6\u30a3\u30d5\u30ec\u30c3\u30c8\u306e\u30ec\u30b7\u30d4"},"content":{"rendered":"\n<style>\n.fdr-menu{--navy:#2c4975;--ink:#1f2a3d;--yellow:#fffcbe;--blue:#cce4f7;--cta:#ffe94d;font-family:\"Bricolage Grotesque\",system-ui,sans-serif;color:var(--navy);background:#fff;line-height:1.45;font-size:16px}\n.fdr-menu *{box-sizing:border-box}\n.fdr-menu a{color:inherit}\n.fdr-wrap{max-width:1080px;margin:0 auto;padding:0 20px}\n.fdr-hero{padding:150px 0 32px;background:#fff}\n.fdr-crumb{font-size:14px;margin-bottom:18px;opacity:.85}\n.fdr-crumb a{text-decoration:none}.fdr-crumb 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li{counter-increment:s;display:flex;gap:16px;align-items:flex-start;border:2px solid var(--navy);border-radius:16px;padding:16px 18px;color:var(--ink)}\n.fdr-steps li::before{content:counter(s);flex:0 0 40px;height:40px;border-radius:50%;background:var(--navy);color:#fff;display:flex;align-items:center;justify-content:center;font-weight:800;font-size:18px}\n.fdr-tips{display:grid;grid-template-columns:1.2fr 1fr;gap:28px;align-items:center;margin-top:18px}\n.fdr-tips p{color:var(--ink);font-size:17px;margin:0 0 12px}\n.fdr-tips img{width:100%;border-radius:18px;display:block;aspect-ratio:4\/3;object-fit:cover}\n@media(max-width:820px){.fdr-tips{grid-template-columns:1fr}}\n<\/style>\n<style>.fdr-mr{display:grid;grid-template-columns:repeat(auto-fit,minmax(240px,1fr));gap:14px;margin-top:18px}.fdr-mr a{display:block;text-decoration:none;border:2px solid var(--navy);border-radius:16px;padding:18px;background:#fff}.fdr-mr a:hover{background:var(--blue)}.fdr-mr b{display:block;font-size:19px;margin-bottom:6px}.fdr-mr span{color:var(--ink);font-size:15px}<\/style>\n<div class=\"fdr-menu\">\n<header class=\"fdr-hero\"><div class=\"fdr-wrap\">\n<p class=\"fdr-crumb\"><a href=\"\/\">Accueil<\/a> \u203a <a href=\"\/recettes\/\">Recettes<\/a> \u203a Tartiflette<\/p>\n<h1>Recette de la tartiflette savoyarde<\/h1>\n<p class=\"fdr-lead\">D\u00e9couvrez la recette authentique de la tartiflette savoyarde, ce plat r\u00e9confortant et embl\u00e9matique des montagnes. Id\u00e9al pour r\u00e9chauffer vos soir\u00e9es d\u2019hiver, voici tous les ingr\u00e9dients, les conseils du chef, et les \u00e9tapes pour pr\u00e9parer cette sp\u00e9cialit\u00e9 comme un vrai Savoyard !<\/p>\n<div class=\"fdr-meta\"><span>\u23f1 20 minutes de pr\u00e9paration<\/span><span>\ud83d\udc65 4 personnes<\/span><span>Facile<\/span><\/div>\n<div class=\"fdr-btns\"><a class=\"fdr-btn y\" href=\"\/reservation\/\">R\u00e9server une table<\/a><a class=\"fdr-btn n\" href=\"\/menu\/\">Voir nos menus<\/a><\/div>\n<\/div><\/header>\n<section class=\"fdr-sec yellow\"><div class=\"fdr-wrap\"><h2>Les ingr\u00e9dients<\/h2><p class=\"fdr-sub\">Pour 4 personnes.<\/p>\n<ul class=\"fdr-ing\"><li><b>1 kg<\/b><span>de pommes de terre<\/span><\/li><li><b>400 g<\/b><span>de Reblochon fermier<\/span><\/li><li><b>200 g<\/b><span>de lardons fum\u00e9s<\/span><\/li><li><b>2<\/b><span>oignons jaunes<\/span><\/li><li><b>10 cl<\/b><span>de vin blanc sec<\/span><\/li><li><b>20 cl<\/b><span>de cr\u00e8me fra\u00eeche \u00e9paisse<\/span><\/li><li><b>1<\/b><span>gousse d\u2019ail (facultatif)<\/span><\/li><\/ul><\/div><\/section>\n<section class=\"fdr-sec\"><div class=\"fdr-wrap\"><h2>La pr\u00e9paration<\/h2>\n<ol class=\"fdr-steps\"><li><span><h4><strong>Pr\u00e9parer les ingr\u00e9dients<\/strong><\/h4><ul><li>\u00c9pluchez les pommes de terre et coupez-les en rondelles d\u2019environ 5 mm d\u2019\u00e9paisseur.<\/li><li>Faites-les cuire \u00e0 l\u2019eau bouillante sal\u00e9e pendant 10 minutes (elles doivent \u00eatre juste tendres). \u00c9gouttez-les et r\u00e9servez.<\/li><li>\u00c9mincez les oignons finement.<\/li><\/ul><\/span><\/li><li><span><h4><strong>Faire revenir l\u2019oignon et les lardons<\/strong><\/h4><ul><li>Dans une po\u00eale, faites revenir les lardons avec les oignons \u00e0 feu moyen jusqu\u2019\u00e0 ce qu\u2019ils soient l\u00e9g\u00e8rement dor\u00e9s. R\u00e9servez.<\/li><\/ul><\/span><\/li><li><span><h4><strong>Assemblage dans le plat<\/strong><\/h4><ul><li>Pr\u00e9chauffez votre four \u00e0 200\u00b0C (th. 6-7).<\/li><li>Frottez le plat avec une gousse d\u2019ail, puis beurrez l\u00e9g\u00e8rement le fond.<\/li><li>Disposez une premi\u00e8re couche de pommes de terre. Salez et poivrez l\u00e9g\u00e8rement.<\/li><li>Ajoutez une couche de lardons et d\u2019oignons. Versez un filet de cr\u00e8me fra\u00eeche et un peu de vin blanc.<\/li><li>R\u00e9p\u00e9tez l\u2019op\u00e9ration jusqu\u2019\u00e0 \u00e9puisement des ingr\u00e9dients, en terminant par une couche de pommes de terre<\/li><\/ul><\/span><\/li><li><span><h4><strong>Ajouter le reblochon et faite cuire<\/strong><\/h4><ul><li>Coupez le reblochon en deux dans l\u2019\u00e9paisseur, puis disposez-le cro\u00fbte vers le haut sur le dessus du plat.<\/li><li>Enfournez pendant 20 \u00e0 25 minutes, jusqu\u2019\u00e0 ce que le reblochon soit fondu et dor\u00e9.<\/li><\/ul><\/span><\/li><\/ol><\/div><\/section>\n<section class=\"fdr-sec yellow\"><div class=\"fdr-wrap\"><h2>Les conseils du chef<\/h2>\n<div class=\"fdr-tips\"><div><p>Pour r\u00e9ussir votre tartiflette, privil\u00e9giez des pommes de terre fermes, comme la Charlotte ou la Belle de Fontenay, afin qu\u2019elles tiennent parfaitement \u00e0 la cuisson. C\u00f4t\u00e9 fromage, choisissez un reblochon fermier au lait cru pour une saveur plus authentique et pensez \u00e0 le laisser \u00e0 temp\u00e9rature ambiante avant de l\u2019utiliser. Pour sublimer le plat, un vin blanc de Savoie, comme l\u2019Apremont ou la Roussette, apportera une touche de fra\u00eecheur et rel\u00e8vera les saveurs sans les alourdir. Enfin, pour un go\u00fbt subtil et traditionnel, frottez le plat \u00e0 gratin avec une gousse d\u2019ail avant d\u2019y d\u00e9poser vos ingr\u00e9dients.<\/p><p><span style=\"white-space-collapse: preserve;\">Dans nos restaurants Les <b>Fondus de la Raclette<\/b>, nous vous proposons des fondues pr\u00e9par\u00e9es avec soin \u00e0 base de produits savoyards. Rejoignez-nous pour savourer une exp\u00e9rience alpine unique\u202f!<\/span><\/p><\/div><img decoding=\"async\" src=\"https:\/\/lesfondusdelaraclette.fr\/wp-content\/uploads\/2023\/05\/FDR_MR_17-1.webp\" alt=\"Tartiflette savoyarde gratin\u00e9e au Reblochon de Savoie AOP\" loading=\"lazy\"><\/div><\/div><\/section>\n<section class=\"fdr-sec\" id=\"restaurants\"><div class=\"fdr-wrap\"><h2>Nos restaurants \u00e0 Paris<\/h2>\n<p class=\"fdr-sub\">Trois adresses, ouvertes 7 jours sur 7, midi et soir. La r\u00e9servation est fortement conseill\u00e9e de septembre \u00e0 mai, surtout le week-end.<\/p>\n<p class=\"fdr-sub\">Pas envie de cuisiner ? D\u00e9couvrez <a href=\"\/tartiflette-paris\">nos cinq tartiflettes \u00e0 Paris<\/a>, gratin\u00e9es au Reblochon de Savoie, de la nature aux morilles.<\/p><div class=\"fdr-cards\" style=\"margin-top:24px\"><article class=\"fdr-card\"><h2>Op\u00e9ra (9e)<\/h2><p class=\"fdr-addr\">22 rue Laffitte, 75009 Paris \u00b7 m\u00e9tro Op\u00e9ra<\/p><p class=\"fdr-addr\"><a href=\"\/opera-restaurant-9eme\">Infos et acc\u00e8s<\/a><\/p><div class=\"fdr-btns\"><a class=\"fdr-btn n\" href=\"\/menu\/opera-9e\">Voir le menu<\/a><a class=\"fdr-btn y\" href=\"https:\/\/widget.thefork.com\/fr\/77e5aacf-e49a-435b-9abc-e9167641124f\" target=\"_blank\" rel=\"noopener\">R\u00e9server<\/a><\/div><\/article><article class=\"fdr-card\"><h2>Parmentier (11e)<\/h2><p class=\"fdr-addr\">107 avenue Parmentier, 75011 Paris \u00b7 m\u00e9tro Parmentier<\/p><p class=\"fdr-addr\"><a href=\"\/parmentier-restaurant-11eme\">Infos et acc\u00e8s<\/a><\/p><div class=\"fdr-btns\"><a class=\"fdr-btn n\" href=\"\/menu\/parmentier-11e\">Voir le menu<\/a><a class=\"fdr-btn y\" href=\"https:\/\/widget.thefork.com\/fr\/d5a64be6-391d-49d0-907b-ef140626d066\" target=\"_blank\" rel=\"noopener\">R\u00e9server<\/a><\/div><\/article><article class=\"fdr-card\"><h2>Montparnasse (14e)<\/h2><p class=\"fdr-addr\">209 boulevard Raspail, 75014 Paris \u00b7 m\u00e9tro Vavin, Raspail<\/p><p class=\"fdr-addr\"><a href=\"\/montparnasse-restaurant-14eme\">Infos et acc\u00e8s<\/a><\/p><div class=\"fdr-btns\"><a class=\"fdr-btn n\" href=\"\/menu\/montparnasse-14e\">Voir le menu<\/a><a class=\"fdr-btn y\" href=\"https:\/\/widget.thefork.com\/fr\/bcab78e9-20b7-425e-8c0c-951e8b94f8c7\" target=\"_blank\" rel=\"noopener\">R\u00e9server<\/a><\/div><\/article><\/div>\n<\/div><\/section>\n<section class=\"fdr-sec fdr-more\"><div class=\"fdr-wrap\"><h2>D\u2019autres recettes savoyardes<\/h2><div class=\"fdr-mr\"><a href=\"\/recette-raclette\/\"><b>Recette de la raclette \u2192<\/b><span>Fromage, quantit\u00e9s par personne, pommes de terre et vin : la raclette r\u00e9ussie \u00e0 la maison.<\/span><\/a><a href=\"\/recette-fondue-savoyarde\/\"><b>Recette de la fondue savoyarde \u2192<\/b><span>Beaufort, Abondance, meule de Savoie, vin blanc et kirsch : la fondue traditionnelle.<\/span><\/a><a href=\"\/recettes\/\"><b>Toutes nos recettes \u2192<\/b><span>Raclette, fondue, tartiflette : nos recettes de montagne.<\/span><\/a><\/div><\/div><\/section>\n<section class=\"fdr-faq\"><div class=\"fdr-wrap\"><h2>Questions fr\u00e9quentes<\/h2>\n<details><summary>Quel reblochon pour une tartiflette ?<\/summary><p>Un Reblochon de Savoie AOP, au lait cru, de pr\u00e9f\u00e9rence fermier. Comptez un reblochon entier pour 4 personnes.<\/p><\/details>\n<details><summary>Faut-il enlever la cro\u00fbte du reblochon ?<\/summary><p>Non, on la garde : coup\u00e9 en deux dans l\u2019\u00e9paisseur, le reblochon se pose cro\u00fbte vers le haut pour gratiner.<\/p><\/details>\n<details><summary>Quelles pommes de terre pour une tartiflette ?<\/summary><p>Des pommes de terre \u00e0 chair ferme, comme la Charlotte ou l\u2019Amandine, qui se tiennent \u00e0 la cuisson.<\/p><\/details>\n<details><summary>Avec quoi servir une tartiflette ?<\/summary><p>Une salade verte bien vinaigr\u00e9e et un vin blanc de Savoie, comme l\u2019Apremont ou le Chignin.<\/p><\/details>\n<details><summary>O\u00f9 manger une tartiflette \u00e0 Paris ?<\/summary><p>Dans nos bistrots alpins \u00e0 Op\u00e9ra, Parmentier et Montparnasse, o\u00f9 nos tartiflettes sont gratin\u00e9es au Reblochon de Savoie AOP. Voir <a href=\"\/menu\">nos menus<\/a>.<\/p><\/details><\/div><\/section>\n<\/div>\n<script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Quel reblochon pour une tartiflette ?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Un Reblochon de Savoie AOP, au lait cru, de pr\u00e9f\u00e9rence fermier. 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Faites-les cuire 10 minutes \u00e0 l\u2019eau bouillante sal\u00e9e, \u00e9gouttez-les et r\u00e9servez. \u00c9mincez finement les oignons.\"},{\"@type\":\"HowToStep\",\"name\":\"Faire revenir l\u2019oignon et les lardons\",\"text\":\"Dans une po\u00eale, faites revenir les lardons avec les oignons \u00e0 feu moyen jusqu\u2019\u00e0 ce qu\u2019ils soient l\u00e9g\u00e8rement dor\u00e9s. R\u00e9servez.\"},{\"@type\":\"HowToStep\",\"name\":\"Assembler dans le plat\",\"text\":\"Pr\u00e9chauffez le four \u00e0 200 \u00b0C (th. 6-7). Frottez le plat avec la gousse d\u2019ail et beurrez-le. Alternez couches de pommes de terre (sal\u00e9es, poivr\u00e9es) et de lardons-oignons, avec un filet de cr\u00e8me et un peu de vin blanc, en terminant par les pommes de terre.\"},{\"@type\":\"HowToStep\",\"name\":\"Ajouter le reblochon et cuire\",\"text\":\"Coupez le reblochon en deux dans l\u2019\u00e9paisseur et disposez-le cro\u00fbte vers le haut sur le plat. 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Id\u00e9al pour r\u00e9chauffer vos soir\u00e9es d\u2019hiver, voici tous les ingr\u00e9dients, les conseils du chef, et les \u00e9tapes pour pr\u00e9parer cette sp\u00e9cialit\u00e9 comme un vrai Savoyard ! \u23f1 20 minutes de pr\u00e9paration\ud83d\udc65 4 personnesFacile R\u00e9server une tableVoir nos menus Les ingr\u00e9dients Pour 4 personnes. 1 kgde pommes de terre 400 gde Reblochon fermier 200 gde lardons fum\u00e9s 2oignons jaunes 10 clde vin blanc sec 20 clde cr\u00e8me fra\u00eeche \u00e9paisse 1gousse d\u2019ail (facultatif) La pr\u00e9paration Pr\u00e9parer les ingr\u00e9dients \u00c9pluchez les pommes de terre et coupez-les en rondelles [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":11522,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"elementor_header_footer","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-11479","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes-savoyardes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recette de la tartiflette savoyarde | Les Fondus<\/title>\n<meta name=\"description\" content=\"Notre recette de tartiflette savoyarde authentique : ingr\u00e9dients pour 4 personnes, pr\u00e9paration pas \u00e0 pas et conseils du chef pour la r\u00e9ussir.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/lesfondusdelaraclette.fr\/ja\/recette-tartiflette\" 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