Savoyard Reblochon Gratinated Wood Blewit

In the high alpine pastures of the Savoie, the Clitocybe nuda is a prized late-season find that marks the transition into winter. This recipe is an elevation of the traditional Tartiflette philosophy. By replacing the classic potato with the fleshy Wood Blewit, we create a dish of extreme aromatic sophistication. Historically, Savoyard mountain dwellers utilized the rich, creamy Reblochon to preserve the moisture of wild autumn fungi, a technique we have refined through molecular precision to create a silken, golden-crusted masterpiece.

Master Recipe (1:10 Ratio)

The 1:10 ratio of aromatics to cheese weight is essential to balance the pungent alpine dairy with the floral mushroom profile.

• 500g Fresh Clitocybe nuda (whole caps)
• 250g Reblochon de Savoie AOP (sliced with rind on)
• 100ml Heavy cream (Isigny or similar high-fat variety)
• 1 Shallot (finely sliced)
• 30g Unsalted butter
• 10ml Dry white wine (Apremont or Roussette for deglazing)
• Freshly grated nutmeg and white pepper

The Technique

Sauté the shallots and Clitocybe nuda in butter until the mushrooms have released their water and achieved a golden sear. Use the white wine for a swift Deglazing of the pan to capture the savory sucs. Arrange the mushrooms in a ceramic baking dish and pour over the heavy cream seasoned with nutmeg. Layer the Reblochon slices over the top, skin-side up. Place under a broiler (salamander) at high heat to initiate the Gratinating process. Once the cheese is bubbling and has developed a leopard-spotted golden crust, remove and allow to rest for 3 minutes to stabilize the Emulsion.

Shop Integration

The rich, alpine profile of a Savoyard gratin is the perfect scientific partner for our earthy Boletus edulis or the deep, nutty character of our Morchella conica. To balance the intense creaminess, consider pairing this dish with the peppery highlights of Cantharellus cibarius or the subtle, almond-like notes of Marasmius oreades. Our Amanita caesarea and Craterellus cinereus offer the necessary structural contrast to ensure a diverse and scientifically balanced mycological experience.

The Umami Profile

This dish emphasizes "lipid-rich umami." The fermentation of the Reblochon rind produces specific peptides that synergize with the glutamates in the Wood Blewit. The high fat content of the cream and cheese serves as a sensory carrier, extending the "reach" of the flavor across the back of the palate. The result is a profound, lingering savory sensation that is punctuated by the mushroom's natural floral sweetness and the toasted notes of the gratinated cheese.

Sommelier’s Choice

A wine with high acidity and mineral tension is required to cut through the richness of the Reblochon. We recommend a Chignin-Bergeron (Roussanne grape) from Savoie. Its full body and notes of honey and apricot provide a structural match for the cheese, while its vibrant acidity cleanses the palate, allowing the floral notes of the Wood Blewit to remain prominent.

The Etymological Chronicle

In the Savoie dialect (Arpitan), the Wood Blewit is often called Pied-vyolet. While the French name Pied-bleu is standard, the English Blewit (blue-cap) remains a hallmark of historical foraging. In Germany, it is the Violetter Rötelritterling, and in Italy, the Agarico violetto. Each name pays tribute to the mushroom's noble lilac coloration, which provides a stunning visual contrast beneath the golden, rustic crust of the Savoyard gratin.

Pure Umami | Mycological Research & Culinary Arts | 2026