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Well, we finally got around to making our own version of the Pizza Savoyarde and, in the words of my daughter, it's a keeper.
We sourced the closest thing to Reblechon, "Prefere de Nos Montagnes"
($14.99/lb) from Union Market (http://www.unionmarket.com/) in Park Slope, Brooklyn. It is a washed-rind cow's milk cheese from the Savoie.
We also used pizzeria-purchased dough.

We made two versions: as I indicated in my previous comment, we're not a meat-eating household, so we substituted smoked salmon (also from Union Market). One version was true to the recipe you provided above, using the smoked salmon instead of the jambon cru. We were not happy with the look of the arugula in our local market, so we used baby spinach instead. For the second pie, we eliminated the cheese beneath the yukon gold potatoes and substituted dollops of creme fraiche with a sprinkle of finely chopped chives. Of course, with the pie warm, the creme fraiche melted and found its was around the pie.

Using pizzeria-bought dough, the total preparation time for both pies was less than forty-five minutes. We loved both pies and can easily see starting a meal with them the next time we cook for friends.

Here is the link to photos on flickr of both pies:

http://www.flickr.com/photos/46303442@N00/

Thanks, Kerry. Keep those great recipes coming!

No worries, just thought I'd clarify it :)

This was just fantastic to read. I bet it'll be even better to read. Thanks so much.

Did you know that Dominos in France make the Savoyarde? I discovered this when scouring the internet for a suitable recipe for the pizza. Anyway, did not score on the French Reblochon either. The cheesemonger at Dean and Deluca said she is having a hard time getting it. So I am substituting Swiss reblochin instead. Struck out on the Bayonne as well, so I am going to try both proscuitto and speck. I think the slight smoke of the latter will be very very good!

mmm smoked salmon would totally work. Maybe with some dollops of créme fraische avect un petit dill.

I really like the potatos on this. A lot. I could use prochutto instead of Jambon de Bayonne, right? I don't know if my local deli has it.

A little fun fact: Sushi grade fish is always previously frozen to kill any potential harmful parasites. There really is no such thing as fresh seafood when you buy it in stores. And many of us have never tasted fresh shrimp since we don't catch and cook it ourselves on the same day.

I've been planning to make this since it was posted, and I finally got around to it tonight. I made it (mostly) as written; it was amazing! I cooked my drumsticks the same way Alton Brown cooks his chicken wings; steam them first to remove fat, then bake till crispy. I also put the lavender in the glaze along with a dash of soy sauce for salt and depth. They were crispy, sweet, slightly charred, and with just the right amount of lavender. Went perfectly with rosemary-spiked roasted root vegetables (sweet potatoes, rutabagas, and beets).

I'm with the other posters on here. If I wanted a recipe i'd have asked for one. Bought Mario Batali's sauce last night at Food Emporium in midtown Manhattan.

"Pasta sauce, almost by definition, is fast and easy to make. Stop wasting your money on these BS, corn syrup-laden monstrosities. " Uh, there is no corn syrup or sugar added to the Batali sauces. They are incredible!

Keep you comments to facts girlie...

I tried cooking with lavender when I was testing recipes for a certain popular french food blogger, and bought them at a local health food store.
If memory serves the recipe included stone fruit and a syrup with lavender. My boyfriend had one bite and said 'this tastes like soap. my grandmother's soap'. That was the end of cooking with lavender for us.

just bought this at publix in central fl for $6. i chose the arribiata sauce because i wanted some heat. IT WAS HOT!! delicious, but if you aren't into spicy foods..this is not for you.

Made this for dinner last night and it was a HUGE hit with all four of us, including two kids. Fabulous and the house smelled AMAZING as it was cooking. Wonderful recipe and came together fabulously quickly for a weeknight. Hearty enough (with the prosciutto) for a meal, but would also be great (in small servings) for a first (pasta) course. Nom nom.

I was in London alone, and the waiters at Rules treated me like a queen--bringing me extra everything, including their wonderful bread. Soups at Rules are also wonderful.

Any thoughts on where those of us not living in an urban center can find harissa? I was looking for it this winter for a tagine and was told that World Market stores once carried it - but no longer. Thanks!