Festive Tartiflette with Pheasant, Wild Mushrooms, and Truffle

Preparation of baby potatoes: Steam the baby potatoes in the steaming basket of the Cookeo with 250 ml of water. Use the express mode and steam for 5 minutes. Drain the water and set aside.

Sautéing mushrooms and aromatics: Select the ‘Brown’ function and let the Cookeo heat up.

Finely chop the shallot and garlic. Sauté them for 2-3 minutes in a knob of butter until they start to color.

Add the cleaned and roughly chopped wild mushrooms and sauté for 4 minutes. Add a handful of roughly chopped parsley and mix well.

Assembling the tartiflette: Add the steamed baby potatoes to the mushrooms and mix everything well.

Slice the cooked pheasant meat thinly and lay it over the potato-mushroom mixture.

Slice the Reblochon and layer it over the top in a staggered manner.

Gratinating: Use the Crisp mode with setting ‘menu 2’ and gratinate the dish until the cheese is nicely melted and golden brown (about 10 minutes).

Finishing: Serve the tartiflette on deep plates. Finish with freshly grated truffle and a few sprigs of parsley. Serve with pickles and sweet-sour onions for an extra festive touch.