Ultimate Alpine Feast

• Tartiflette – an indulgent gratin of sliced potatoes, caramelised onion & smoked bacon lardons topped with melted Reblochon & Comté cheeses
• Carrot Râpées Salad – Pickled carrots with a wild cherry vinegar and pistachio dukka
• Saucisson Sec aux Truffes – Saucisson with black truffle. Produced from the finest cuts of pork from the Rhône Alpes region
• French Cured Ham​ – Cured ham from the ancient port city of Bayonne in the southwest of France
• Sourdough Demi-Baguette
• Cheese Fondue
• Diots – Smoked Toulouse sausage sautéed in a rich tomato, white wine, thyme, butter and caramelised onion sauce
• New Potatoes
• Chocolate Fondue – Our much-loved signature chocolate sauce
• Palmier Biscuits
• Madeleines

For best results oven cook. Please note that all ovens are different. These are the recommended cooking instructions but please make sure that all food is piping hot before serving. We’d recommend getting all your dishes out of the fridge and reading through the cooking instructions, so you know when everything needs to go in the oven. Otherwise, sit back, relax and let us do the hard work. Bon Appétit!

Tartiflette Luxe Box 

Total Cooking time: 30 minutes 

1. Pre-heat your oven to Fan oven at 180°C / electric oven at 200°C / gas mark 6. 

2. Remove the carrots from the fridge about 30 minutes before you plan on eating them.  

3. Remove the outer sleeve and film from the tartiflette. 

4. Place the tartiflette onto a baking tray and put in the centre of the oven and set a timer for 20 minutes. 

5. Whilst the tartiflette is cooking, lightly sprinkle the sourdough baguette with water and when the tartiflette has had 20 minutes, add the baguette to the oven and cook for a further 10 minutes.  

6. Meanwhile, remove the French Cured Ham from its packaging and decant into a small bowl. For the Saucisson, remove all packaging and use a sharp knife to slice into thin slices. 

7. For the carrot salad, remove the pickled carrots from their packaging and decant into your own bowl and drizzle with the dressing, sour cherry molasses and finish off with a dusting of pistachio dukka on top, add as much as you like. 

8. Once the cooking time is up, remove the baguette and tartiflette from the oven. Allow the tartiflette to stand for 2 minutes, slice the baguette and serving alongside the accompaniments.  

Chef’s Tip: 

Serve alongside a green salad to balance the richness of the tartiflette. If you don’t use all the pistachio dukka, you could also add it to salads or vegetable dishes. 

Cheese Fondue

Total Cooking time: 15 minutes

1. Pre-heat your oven to Fan oven at 180°C / electric oven at 200°C / gas mark 6.

2. Lightly sprinkle the sourdough baguette with water and bake in the oven for 10 minutes from chilled, or 15 minutes from frozen.

3. While the baguette is baking, peel back the film of the fondue packaging and remove the bag of cheese fondue.

4. Place the cheese fondue, in its bag, into a container with hot water to soften up.  Once soft, decant the cheese into a saucepan and gently heat until it bubbles, stirring occasionally. (Alternatively, place the bag of cheese fondue into the microwave and heat on full power for 2.5 minutes (900w), 3 minutes (800w) or 3.5 minutes (700w)). 

5. Remove the baguette from the oven and slice.  

6. When you’re ready, carefully empty the melted cheese into a fondue set or your choice of container. Stir well using a whisk or fork before serving alongside the baguette and cornichons. 

Chef’s Tip:
If you have any leftover fondue, we’d recommend using it as a pasta sauce. 

Chocolate Fondue

Total Cooking time: 5 minutes 

1. Pre-heat your oven to fan oven at 180°C / electric oven at 200°C / gas mark 6 

2. Whilst the oven heats, decant the chocolate fondue into a saucepan and gently heat until it’s bubbling, stirring occasionally. Alternatively, decant the chocolate into a microwavable container or jug and heat on full power for 2 minutes 30 seconds (900w), 3 minutes (800w) or 3 minutes 30 seconds (700w). Mix halfway through cooking 

3. While chocolate is warming up, remove the film from the madeleines and place them in the centre of the oven for 3-5 minutes to gently warm 

4. Remove from the heat and carefully empty the melted chocolate into a fondue set or your choice of container. Stir well using a whisk or fork before serving alongside the warm madeleines and palmier biscuits to dip.  

Chef’s Tip: 

If you have any fresh berries, we’d recommend serving this with fondue, but it’s not essential. If you have any fondue leftover, you can dilute with some milk and drink as a hot chocolate