Sylvie 25There are as many names as there are ways of preparing potato fritters, an ancestral dish typical of the Alps as far east as France. BO! went to meet Sylvie Perrillat-Collomb, a restaurateur at the Col des Annes, whose reputation has spread far beyond the borders of Grand-Bornand!
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Sylvie 34Sylvie has been making potato fritters for 29 years, in a corner of the family farm where her brothers Fabrice and Jérôme also work. It has to be said that the recipe is a hit, to the point where it accounts for almost 90% of orders on the terrace, against the backdrop of the Pointe Percée. This popularity is explained by the “regressive” side of the fritters. They bring back childhood memories, and remind us of our elders. Their crunchiness is also a factor”… and means you can eat them with your fingers!
According to Sylvie Perrillat-Collomb, “the recipe is pretty much the same everywhere. The difference lies in the way it is shaped and baked”.
At La Clef des Annes, Sylvie takes small handfuls and drops them into the oil. No kneading: “the mixture holds together on its own, thanks to the starch in the potatoes”. And Sylvie prefers them crispy.
How do they cook? In a frying pan, “so that you always have clean oil”. As for the accompaniment, opt for a green salad in its simplest form, a little charcuterie (smoked ham and local sausage, according to the chef), not forgetting the brothers’ inevitable farmhouse Reblochon cheese. And a drop of Mondeuse de Savoie… with the Aravis mountain range stretching out in all its length as an enchanting backdrop.
Sylvie 21– 1 kg yellow potatoes, Agria type
– 2 eggs
– salt, pepper, a clove of garlic and parsley
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