In Haute-Savoie, “La Pela des Aravis” has been prepared for a long time, based on potatoes, onions and reblochon. Updated in the 80s by launching “La Tartiflette”. It takes its name from tartiflâ, the Savoyard potato. Directly inspired by “La pela”, it also contains bacon and white wine, and is made in the oven. It immediately gained great success in winter sports resorts before being adopted everywhere in Savoy … and throughout France
