Episode

Tartiflette: Humble Beginnings or Brilliant Marketing?

Podcast
Fishwives of Paris
Published
Jan 20, 2026
Duration seconds
1190
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not_requested
Canonical source
https://shows.acast.com/realfishwives/episodes/tartiflette-isnt-alpine-peasant-food-its-brilliant-marketing
Audio
https://sphinx.acast.com/p/open/s/68591737dc316de3df417e71/e/69675140d56ec26637e5f5c4/media.mp3
JSON
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Markdown
/podcast/fishwives-of-paris-7389524/tartiflette-humble-beginnings-or-brilliant-marketing.md

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Summary

Tartiflette May Look Like an Old-School Dish, But It’s a Marketing Coup in Disguise The French are masters of après-ski delicacies like cheesy raclette, fondue, and tartiflette – hearty dishes with loads of melty cheese to help you warm up after a day on the slopes. But while tartiflette may look like a time-tested creation with deep Savoyard roots, the reality is that this casserole of potatoes, bacon, onions, and melted Reblochon cheese is a baby by French food standards, invented in the ‘80s by a clever ski resort owner looking to make good on a dairy glut. But this is no simple case of terroir-washing, as Emily and Caroline are here to share. Tune in to discover: The story of how tax evasion led to the invention of the stinky, washed-rind marvel known as Reblochon Why the roots of tartiflette run deeper than you'd think How to recreate this French specialty at home – even if you can't get your hands on raw milk French cheese In this episode we mention Oma cheese from the Von Trapp family in Vermont. Hosted by Lyon-based sommelier Caroline Fazeli & Paris-based food journalist Emily Monaco. Follow us on Instagram: @fishwivesofparis We are currently seeking partnerships. If that’s you, get in touch: [email protected] Watch full episodes in 4k on Youtube Follow us on Instagram , TikTok , Facebook , and join our Facebook group . Hosted on Acast. See acast.com/privacy for more information.