Coussin de tartifles aux plantes sauvages et reblochonCoussin de tartifles aux plantes sauvages et reblochon
©Coussin de tartifles aux plantes sauvages et reblochon|Alpnature

‘Coussin de tartifles’ (potato parcel) with wild herbs

~ Main course ~

‘Coussin de tartifles’ (potato parcel) with wild herbs & Reblochon

The crisp filo pastry, the fresh wild herbs, the melting Reblochon cheese –
it’s simply delicious!

Published on 7 March 2022

Winter is coming. The snow begins to gently turn the top of the Voirons, from Le Salève to Le Vuache, white. Salads are slowly being replaced by the soups and comforting dishes of winter.
Feeling reluctant to start the raclette and fondue season already? Think it’s a bit too early, but your body is crying out for cheese?
We have the solution! Patrick Loste has shared with us his recipe for a ‘Coussin de tartifles’ (potato parcel) with wild herbs & Reblochon

Now, it’s over to you!

Recipe for 10 people
Preparation time: Approximately 10 mins
Cooking time: 15 mins



– 15 sheets of filo pastry
– 2.5 kg of new potatoes
– 300 g of shallots
– 1 drizzle of olive oil
– 3 handfuls of goosefoot and bistort leaves
– 2.5 dl of cream
– 2 Reblochons
– salt, pepper, nutmeg (according to taste)

Recipe steps


1. Wash the new potatoes, cut into cubes and pan-fry in a little olive oil. Season with salt and pepper.

2. Wash and blanch the leaves in a pan of water. Remove and put in cold water straight away to cool them down. Drain and squeeze out the water before chopping coarsely with a knife.

3. Peel the shallots and cut into fine strips. Fry until golden in a pan, add the leaves and cook over a gentle heat for a few minutes. Add the mixture to the potatoes.

4. Lightly scrape the rind of the Reblochons after removing them from the fridge and cut them into strips.

5. Spread out the filo pastry on the worktop and add the small discs of filo pastry previously cut out with a cookie cutter in the centre.

6. Layer the slices of Reblochon cheese, the leaves and potato mixture and fold the edges of the filo pastry towards the centre to form small round pillows. Turn them over and place them on an oiled ovenproof baking sheet.

7. Melt a little butter and brush it over the parcels. Bake until golden in an oven which has been preheated to 180°C for about 15 minutes.

Eat as soon as you can!

Cueillette avec Patrick Loste
Tips from the chef

Serve the ‘coussins de tartifles’ with wild herbs and Reblochon with a salad of baby leaves.

Bon appétit !

Patrick Loste, Alpnature
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