Available for delivery until 31st March 2024
Delicious enjoyed with a glass of our Côtes du Rhône Rouge
Tartiflette for 4 – 562kcal per 390g serving
Saucisson Sec aux Truffes- 198kcal per 45g serving
Bayonne Ham – 115kcal per 50g serving
Cornichons – 8kcal per 40g serving
Sourdough Baguette – 171kcal per 70g serving
Beurre Demi-Sel AOP Charentes-Poitou, La Conviette – 54kcal per 7.5g serving
Adults need around 2000kcal a day.
For all allergen, ingredient & nutritional information please follow the below link. Select your chosen dish or menu from the drop down list to view the allergen matrix. Allergens with a tick against them are present in the dish, allergens with an M against them are a may contain risk for the dish. For full ingredient & nutrition information click on individual items within the matrix. For dishes not part of one of set menus, please select ‘food and drink – individual items‘ from the list.
Pre-heat your oven to Fan oven at 180°C /electric oven at 200°C / gas mark 6.
Remove the outer sleeve and film from the tartiflette. We recommend decanting into a serving dish that can go in the oven and baking your tartiflette in there and serving from this at the table.
Place the tartiflette onto a baking tray and put in the centre of the oven for 30 minutes.
Whilst the tartiflette is cooking, lightly sprinkle the sourdough baguette with water and when the tartiflette has had 20 minutes, add the baguettes to the oven. Keep the butter to one side.
Meanwhile, remove the Cornichons, Bayonne Ham & Truffle saucisson from their packaging and decant into your own bowls/plates. For the Saucisson, remove all packaging and use a sharp knife to slice into thin slices.
Once the cooking time is up, remove the baguettes and tartiflette from the oven and allow to stand for 2 minutes before serving alongside the accompaniments.
Chef’s Tip: Serve alongside a green salad to balance the richness of the tartiflette.