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Alsace
Layers of potatoes, bacon and onions simmering for hours in a cast-iron pot — the main course of the repas marcaire, served in the fermes-auberges of the Vosges high pastures.
Traditional dish from Alsace.
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Roïgabrageldi takes its name from the Alsatian dialect: literally 'grilled potatoes'. It constitutes the main course of the repas marcaire, the hearty traditional meal served in the fermes-auberges of the high pastures of the Alsatian High Vosges — the Firstmuss, the Schmargult and the Balveurche are among those that still serve it. The 'marcaire' was in charge of the marcairie, the farm building of the Vosges mountain pastures comprising a cowshed and rooms used to process and store milk; the meal bearing his name traditionally brought together soup, tourte, smoked meat, roïgabrageldi, cheese and tarte aux myrtilles.
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Like many words derived from Alsatian, a spoken dialect with strong local variations, the name of the dish changes from one area to another: one finds Roibrageldi, Roïgebradeldi, Roïgebraegeldi or even Ràuibragelda depending on the valley. The dish also has its cousins outside Alsace, on the Vosges side of the massif: it is called 'Tofailles' in Gérardmer and 'Tofôlles' in La Bresse — the same peasant tradition of slowly simmering potatoes and bacon in a covered pot, found on either side of the ridges.
Appearance
Potatoes in melting layers, reduced to a thick mass resembling a purée, golden and lightly crisp on the surface after being finished uncovered.
Aroma
Smoked bacon and caramelised onions, with a hint of Alsatian white wine that perfumes the cooking.
Taste
Mellow and comforting, the melting potato carrying the smokiness of the bacon and the sweetness of the slow-cooked onions.
Texture
Melting, almost creamy at its centre, with a light crispness on the surface where the dish has browned in the oven or casserole.
peeled and cut into thin rounds, often using a mandoline.
slow cooking with the lid on, for about two hours, until the potatoes are melt-in-the-mouth tender.
the lid is removed fifteen minutes before the end of cooking to brown the potatoes on top.
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Roïgabrageldi is served piping hot, traditionally accompanied by smoked pork shoulder or collar and a green salad that brings freshness to balance this rich dish. In the full repas marcaire, it takes its place after the soup and the tourte, before the cheese and the tarte aux myrtilles. It pairs naturally with the Alsatian white wine used to cook it, Riesling or Edelzwicker, or even a Pinot Noir d'Alsace to accompany the smokiness of the meat.
No official label: roïgabrageldi is a family and ferme-auberge recipe, passed down orally, with no formal protection procedure initiated.
No producer is listed for this product yet.