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Tartiflette - Quiz
Tartiflette
  • 1. Tartiflette originates from which region of France?
A) Savoie
B) Normandy
C) Provence
D) Brittany
  • 2. What is the primary cooking method for Tartiflette?
A) Baking
B) Grilling
C) Frying
D) Boiling
  • 3. Tartiflette is typically served as what course?
A) Main course
B) Side dish
C) Appetizer
D) Dessert
  • 4. In what type of restaurant would you most likely find Tartiflette?
A) Savoyard restaurant
B) Mexican restaurant
C) Italian restaurant
D) Chinese restaurant
  • 5. Tartiflette is best enjoyed...
A) Cold and day old
B) Reheated
C) Frozen
D) Hot and fresh
  • 6. What is the texture of Reblochon cheese?
A) Crumbly
B) Waxy
C) Hard
D) Soft
  • 7. What type of meat is traditionally included in Tartiflette?
A) Chicken
B) Lardons (bacon)
C) Ground beef
D) Sausage
  • 8. What is a common seasoning for Tartiflette?
A) Oregano
B) Cinnamon
C) Black pepper
D) Cumin
  • 9. What is often served alongside Tartiflette?
A) Green salad
B) Fruit salad
C) Cheese platter
D) Chocolate mousse
  • 10. What region is tartiflette originally from?
A) Savoy in the French Alps
B) Provence in southern France
C) Brittany in northwestern France
D) Normandy in northern France
  • 11. Which cheese is traditionally used in tartiflette?
A) Brie cheese
B) Camembert cheese
C) Roquefort cheese
D) Reblochon cheese
  • 12. What additional ingredient can be added to tartiflette for flavor?
A) Apple cider vinegar
B) A splash of white wine
C) Balsamic vinegar
D) Red wine vinegar
  • 13. From which language is the word 'tartiflette' probably derived?
A) Occitan
B) Catalan
C) Breton
D) Arpitan
  • 14. What traditional dish inspired the modern recipe for tartiflette?
A) Péla
B) Ratatouille
C) Daube
D) Bouillabaisse
  • 15. What is a 'pelagic' in the context of tartiflette's history?
A) A traditional dance
B) A long-handled pan used to cook péla
C) A cooking technique
D) A type of cheese
  • 16. When was tartiflette first mentioned in literature?
A) 1805
B) 2005
C) 1905
D) 1705
  • 17. In which decade did tartiflette begin to appear on restaurant menus in ski resorts?
A) 1980s
B) 1970s
C) 1990s
D) 2000s
  • 18. Which organization helped promote tartiflette by boosting the sales of reblochon?
A) L'Association des Fromagers de France
B) Le Conseil National des Appellations d'Origine
C) Le Syndicat Interprofessionnel du Reblochon
D) La Fédération Française de la Gastronomie
  • 19. What is the name of a dish similar to tartiflette that uses crozets instead of potatoes?
A) Coq au vin
B) Croziflette
C) Quiche Lorraine
D) Poulet au vin blanc
  • 20. What ingredient can be substituted for reblochon in a related dish?
A) Emmental cheese
B) Morbier cheese
C) Cheddar cheese
D) Gruyère cheese
  • 21. What is the name of the dish made with Morbier cheese instead of Reblochon?
A) Morbidelle
B) Morbier gratin
C) Morbiflette
D) Morbier tart
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