It’s the first time that I’ve come across « faire revenir » in culinary terms. Is it used over « faire dorer » for that manner of cooking or can either expression be used ?
Freeform Writing Exercise A2
Yes! I believe that you are correct. The two expressions are synonymous to express the browning of the onion and lardons mix during the preparation of Tartiflette in the context of the exercise.
‘Grate’ the reblochon - good luck with that. Clearly a modified recipe - not from the region ?
Coincidentally, we had tartiflette last night, and left overs for today. Winter is short, but manage to get tartiflette and raclette on the menu several times each year, much to the delight of friends here in Australia. (Sadly, our import laws don’t allow reblochon - Délice de Jura, an excellent substitute).
One of the very best traditional French dishes - and in Bretagne, you can virtually have it in a galette as ‘ une savoyarde ‘. What a way to combine regional traditions !
(It is better with the potatoes cooked in a good slug of white wine)
Bonjour à tous,
Maarten is correct! I can confirm that you will be able to find "galettes" with tartiflette ingredients "en Bretagne" (even on pizza)! What can I say ! We love bacon, cheese, but especially our potatoes (see link below) ! ;-)
Patates au lait Ribot
Bonne journée et bon appétit !
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