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There are as many names as there are ways to prepare potato fritters, a traditional dish typical of the Alpine region all the way to eastern France. BO! went to meet Sylvie Perrillat-Collomb, a restaurateur at the Col des Annes, whose reputation has spread far beyond the borders of Le Grand-Bornand!
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In a corner of the family farm, where her brothers Fabrice and Jérôme also work, Sylvie has made several tonnes of potato fritters. It must be said that the recipe is a hit, accounting for nearly 90% of orders on the terrace, with the Pointe Percée as a backdrop. She attributes this popularity to the “nostalgic appeal of the fritters. They bring back childhood memories and remind us of our elders. Their crispiness has something to do with it too”… as it means you can eat them with your fingers!
“The recipe is pretty much the same everywhere. The difference lies in the shaping and the baking.”
At La Clef des Annes, Sylvie works in small handfuls, which she drops straight into the oil. No kneading: “The mixture holds together on its own, thanks to the starch in the potatoes.” And Sylvie prefers them nice and crispy.
Cooking? It’s done in a frying pan, “so you always have fresh oil”. As for the accompaniment, opt for a simple green salad, a little charcuterie (smoked ham and country sausage, according to the chef), not forgetting the unmissable farmhouse Reblochon from the brothers. And a drop of Mondeuse de Savoie… with the enchanting backdrop of the Aravis range stretching out in all its glory.
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– 1 kg of bright yellow potatoes, such as Agria
– 2 eggs
– salt, pepper, a clove of garlic and parsley
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