5 tips to enhance your mountain dishes
Mountain dishes are generous, comforting... and even better when enhanced with the right spices.
Discover five simple tips for flavoring raclette, tartiflette, fondue, aligot, truffade, or Mont d'Or, and giving them an original touch with Sainte Lucie spices.
1. Spice up your raclette with Timut peppercorns
For a more flavorful raclette, add a pinch of Sainte Lucie Timut peppercorns to the melted cheese.
Their lemony aroma adds a fresh and surprising touch.
Ideal for: potatoes, charcuterie, strong cheeses.
Buy Timut Berries from Sainte Lucie
2. Spice up a Savoyard fondue with Espelette pepper.
Want a more indulgent fondue? Sprinkle lightly with Sainte Lucie Espelette pepper:
→ it warms you up without being spicy,
→ it balances out the fattiness of the cheese.
Buy Sainte Lucie Espelette pepper
3. Enhance a tartiflette with a pinch of nutmeg.
Sainte Lucie nutmeg brings out the flavors of cream, onions, and bacon.
A small pinch in the mixture... and everything becomes more rounded and fragrant.
4. Wake up the aligot with some good black pepper.
For an aligot with character, add a few twists of Sainte Lucie black pepper just before serving.
It balances the richness of the tomme cheese and adds a more indulgent flavor.
5. Twist your oven-baked dishes: Mont d'Or cheese, truffade, and more
• Baked Mont d'Or cheese: add a pinch of Sainte Lucie thyme for an irresistible woody aroma.
• Truffade: a dashof Sainte Lucie garlic enhances the flavor of potatoes and melted cheese.
Discover the herbs of Sainte Lucie
Bonus: the "signature" option
Fancy a mountain dish with a difference?
Try:
• Smoked paprika,
• Italian blend,
• Parsley
Perfect for a more modern and ultra-fragrant raclette or truffade.
