Lucy’s Tartiflette – A Plum Recipe – Rustic French at its Finest

Lucy Vanel serves her Tartiflette at Plum Lyon

Lucy Vanel serves her Tartiflette at Plum Lyon

When my son, L.J. and I were recently in Lyon for the Bocuse d’Or we had the distinct honor, luck and pleasure to have been invited for dinners not once, but twice at the home of my friends Lucy and Loic. Lucy Vanel, who I know from my eGullet days, in addition to being a wonderful person, outstanding writer and fine photographer, is a very gifted cook. She has attained status as a French Patissier – no mean feat for an American ex-pat living in Lyon, the erstwhile capitol of French gastronomy – and has opened Plum Lyon, a bakery and cooking school below her home on Presqu’ile. Located on the slopes of the Croix Rousse neighborhood, the school is in one of the most atmospheric and food friendly parts of this food-mad city.

Lyon in the evening.

Lyon in the evening.

On a cold, clear Monday evening, my son and I walked across Lyon to Plum, where we were welcomed into a wonderful kitchen and dining space warmed with a hearty fire.

Ready for the oven

Ready for the oven

 Lucy was just beginning to prepare her meal – a wonderful dish from the Savoie, the nearby mountainous gateway to the Alps. We washed our hands and began peeling and cutting the potatoes for the Tartiflette under Lucy’s direction. We also greased a couple of gratin pans with duck fat and crushed garlic.

Reblochon wrapper

Reblochon wrapper

In the meantime, Lucy was cooking onions and bacon on the stove and had sliced some mountain Reblochon cheese in half down its center and then into quarters.

Tartiflette baking in the oven

Tartiflette baking in the oven

She assembled all the ingredients in the gratin pans and put them in the oven.

Slicing a Gesú.

Slicing a Gesú.

While that was cooking we enjoyed some Gesú, a fresh salami, that my son and I had bought from the Traiteur below the apartment we had rented. It felt so good to be sitting and relaxing here.

Tartiflette plated

Tartiflette plated

A short while later, Lucy brought the first Tartiflette to the table and we dug in. This was surely heaven! The flavors were rich, deep and pure. This was comfort food at its absolute best – calories be damned! Neither my son nor I could get enough. This was so good and Lucy was kind enough to allow me to republish her recipe here. It as originally published on her wonderful blog, Lucy’s Kitchen Notebook.

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For more photos, please see the Flick’r Photoset.


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6 Responses to Lucy’s Tartiflette – A Plum Recipe – Rustic French at its Finest

  1. Lucy says:

    Thanks, John. It sure was nice to see you again.

  2. suvir saran says:

    John you are such a tease!
    Lucy is no better, either.
    WOW!
    I am hungry after just eating.

    • docsconz says:

      Suvir, yes, the tartiflette and all of Lucy’s cooking is just that wonderful! I get hungry every time I think about it.

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