When I Get Back from a Delivery Run, I Often Return to Diots with Crozets
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When I get back from a day of deliveries, I don’t feel like putting on an act in the kitchen. I like dishes that stand on their own, the kind that tell a story without overdoing it. In LaBouffe, the Recipe tag really comes into its own for me when I talk about what I actually make at home: simple, straightforward, nourishing food, full of flavour and balanced enough to keep moving forward without feeling weighed down. That is exactly why I often return to a recipe that speaks to me as much through its roots as through its character: diots in white wine with crozets, in the Savoyard spirit of the Auvergne-Rhône-Alpes region. In it, I find what I love about real food—the kind with substance, depth and a clear identity. I am not trying to impress; I am trying to get it right. And this dish does. I use Savoie diots, buckwheat or wheat crozets, an onion, a little garlic, dry regional white wine, stock, cream if I want to round everything out, butter, bay leaf and pepper. I gently sweat the onion, sear the diots until nicely browned, then add the white wine and let everything simmer quietly, long enough for the sausages to soak up the flavours and for the sauce to develop depth. On the side, I cook the crozets in salted water, just enough for them to retain their bite, then toss them with a little butter and sometimes a spoonful of cream to preserve that comforting richness without making the dish overwhelming. I serve the diots generously coated in sauce, with the crozets underneath or alongside them, and sometimes add a green salad when I want to keep the plate lighter. This is not a recipe for show; it is a recipe with rhythm: it can handle my busy days, it speaks to my grounded side, and it reminds me that a meal can remain sincere without becoming complicated.
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Where: Auvergne-Rhone-Alpes