Kim Severson

"The reblochon had character and tang, and had melted into the cream just so, marrying the potatoes and bacon. I had found tartiflette nirvana, with a side of charcuterie."

Lonely Planet

"Perched above Lake Annecy, Chalet la Pricaz specialises in organic produce. Try tartiflettes – cheese with potatoes, crème fraîche, onions and bacon."

Cara Waters

"The tartiflette, described by the New York Times as the “nirvana” of tartiflettes, oozed with tangy Reblochon cheese, a whiff of onion and lashings of salty diced bacon. An amazing experience."

Adam Sachs

"Hot, Reblochony, soul-envelopingly rich but miraculously not leaden—this is, as near as I can imagine, the ideal tartiflette."

Amy Croshaw

"The presentation, coupled with the flavors and view created a perfect afternoon in France that I will always cherish. It will definitely go down as one of my all time favorite food memories."