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