Traditional croziflette (Savoie)

 Croziflette is a Savoyard mountain classic, a cousin of tartiflette where potatoes are replaced by crozets, the small square pasta traditionally made with buckwheat or wheat. Rich, comforting and deeply alpine, it is the kind of dish born for cold evenings after a day outdoors.

What is croziflette?

Crozets are a regional pasta from Savoie, historically prepared with buckwheat and cut into tiny squares. In croziflette, they are combined with lardons, onions, cream and Reblochon cheese, then baked until bubbling and golden. The result is rustic, indulgent and unmistakably mountain food.

Ingredients (4 people)

400 g crozets de Savoie (buckwheat or wheat)

200 g smoked lardons

1 large onion

20 cl crème fraîche

1 Reblochon de Savoie (about 450 g)

Butter for the dish

Freshly ground black pepper

Optional but traditional variations may include a splash of dry white Savoy wine, such as Apremont or Jacquère.

Method

1. Cook the crozets in a large pot of well-salted boiling water according to the packet instructions. Drain and reserve.

2. Finely slice the onion. Sweat it gently in a pan with a little butter until soft and lightly golden.

3. Add the lardons and cook until they release their fat and become lightly coloured.

4. Mix the cooked crozets with the onion and lardons. Add the crème fraîche, season with black pepper and mix well.

5. Butter a baking dish and pour in the crozet mixture.

6. Cut the Reblochon in half horizontally, then into pieces, and place on top, rind side up.

7. Bake in a preheated oven at 180°C for about 20–25 minutes, until the cheese is melted, bubbling and lightly browned.

8. Rest for a few minutes before serving.

How to serve

Croziflette is best enjoyed piping hot, straight from the oven. Serve it with a simple green salad dressed with a sharp vinaigrette to cut through the richness. A glass of Savoy white wine, such as Apremont, Chignin or Roussette, is the natural pairing.

A true alpine comfort dish

More than a recipe, croziflette is part of mountain life: simple ingredients, hearty portions and a convivial spirit. It is the taste of Savoie winters, ski stations ( the exercice works up the appetite ), wooden chalets and long tables shared with friends.