Experience Savoyard cuisine: La Croziflette
History of croziflette
A signature dish of Savoyard winters, croziflette is a delicious variation on the famous tartiflette. It features crozets, small square pasta shapes typical of Savoie, traditionally made from buckwheat. Baked in the oven with melted onions, bacon, and a generous helping of Reblochon cheese, crozets become a comforting dish, ideal after a day on the slopes.
While crozets have been part of Savoyard culinary heritage for centuries, croziflette is a more recent creation. Created at the end of the 20th century, it perfectly illustrates the meeting of tradition and modern gourmet cuisine. Today, it has become a staple of mountain dining, to be shared with family or friends in the convivial spirit that is the charm of La Rosière.
Croziflette Recipe
What could be simpler yet more delicious than a good croziflette? In just three steps, you can make this easy-to-prepare local dish.
Ingredients (serves 2):
- 200g crozets
- 100g smoked bacon bits
- 30cl fresh cream
- 240g Reblochon cheese
- 1 onion
- 1 tablespoon olive oil
- 1 pinch of pepper
Step 1
- Boil water and cook the crozets according to the instructions on the packet
Step 2
- Preheat the oven to 180°C (thermostat 6)
- Peel and chop the onions
- In a frying pan, sauté the onions in olive oil
- Once the onions are golden brown, add the bacon bits
Step 3
- In a dish, add the crozets, crème fraîche, and onion/bacon mixture.
- Season with pepper and mix.
- Place the Reblochon cheese, cut in half widthwise or diced, on top of the dish.
- Bake for 15 minutes.
How to eat croziflette like a Savoyard?
Once your croziflette is ready, all you have to do is enjoy it… like a true Savoyard.
Croziflette is eaten piping hot, straight out of the oven. It is served with a large spoon, even if it looks a little rustic, but the important thing is that no one complains about the presentation: if it’s stringy and browned, it’s a winner.
If you want a little greenery, a small green salad with vinegar dressing can accompany this delicious dish, but definitely no complicated starters. Croziflette is a meal in itself.
Finally, croziflette should be eaten slowly: chat and laugh with friends or family. And if there are any leftovers… it’s even better reheated the next day (a Savoyard truth).
