{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"<iframe src=\"https://embed.acast.com/$/68591737dc316de3df417e71/69675140d56ec26637e5f5c4?\" frameBorder=\"0\" width=\"700\" height=\"250\"></iframe>","title":"Tartiflette: Humble Beginnings or Brilliant Marketing?","description":"<p><strong>Tartiflette May Look Like an Old-School Dish, But It’s a Marketing Coup in Disguise</strong></p><p><br></p><p>The French are masters of <em>après-ski </em>delicacies like cheesy raclette, fondue, and tartiflette – hearty dishes with loads of melty cheese to help you warm up after a day on the slopes. But while tartiflette may look like a time-tested creation with deep Savoyard roots, the reality is that this casserole of potatoes, bacon, onions, and melted Reblochon cheese is a baby by French food standards, invented in the ‘80s by a clever ski resort owner looking to make good on a dairy glut. But this is no simple case of terroir-washing, as Emily and Caroline are here to share.</p><p><br></p><p>Tune in to discover:</p><ul><li>The story of how tax evasion led to the invention of the stinky, washed-rind marvel known as Reblochon</li><li>Why the roots of tartiflette run deeper than you'd think</li><li>How to recreate this French specialty at home – even if you can't get your hands on raw milk French cheese</li></ul><p><br></p><p>In this episode we mention <a href=\"https://vontrappfarmstead.com/cheeses\" rel=\"noopener noreferrer\" target=\"_blank\">Oma cheese</a> from the Von Trapp family in Vermont.</p><p><br></p><p>Hosted by Lyon-based sommelier Caroline Fazeli &amp; Paris-based food journalist Emily Monaco.</p><p>Follow us on Instagram: @fishwivesofparis</p><p>We are currently seeking partnerships. If that’s you, get in touch: <a href=\"mailto:bonjour@fishwivesofparis.com\" rel=\"noopener noreferrer\" target=\"_blank\">bonjour@fishwivesofparis.com</a></p>","author_name":"Caroline Fazeli & Emily Monaco"}