What could be more exotic than an introduction to mountain gastronomy? Among the local specialities, you will find traditional dishes, typical cheeses of the region, desserts, wine and liqueurs.
1 - Mountain food
There are many typical mountain dishes to try during your ski holiday this winter or summer in the Alps.
Among the must-try dishes, we strongly recommend you to try those made with melted cheese, which will warm you up after a nice day of winter sports...
Among the most famous (and best), there is of course the tartiflette, made with farmhouse reblochon, potatoes, onions and lardons (and cream depending on the recipe, but that's another debate!).
The Savoyard fondue is also one of the key dishes of your stays in the mountains! How can you resist this delicious recipe? It consists of three cheeses melted in a caquelon: Beaufort, Comté and Emmental are mixed with a clove of garlic and a little white wine and/or Kirsch liqueur. Placed in the centre of the table, it is eaten by dipping pieces of bread on the famous "fondue spikes"! Be careful not to lose a piece of bread in the dish, as tradition dictates that you receive a token!
As for raclette, it is also very convivial. This time it is a matter of melting delicious slices of cheese in individual pans, by placing them under the heaters of the raclette machine. Even if we are used to composing the raclette cheese platter (plain, smoked, bear's garlic...), you can add other types of cheese such as goat's cheese or reblochon... Raclette is accompanied by an assortment of charcuterie (local, needless to say!), potatoes, gherkins and a nice green salad.
Croziflette, less well known, is a tartiflette in which the potatoes are replaced by the famous crozets: small square pasta made of plain, buckwheat, wholemeal or chanterelles. A delight...
Reblochonade is the cousin of raclette. It consists of a reblochon cheese cut in 2 that is melted in a small pan under a grill. This dish is served with potatoes, gherkins and green salad. If you don't know it, we recommend you to try it!
Péla Savoyarde is typical of the Aravis mountains. It is very similar to tartiflette except that it is cooked in a pan and the potatoes are browned instead of boiled.
Croute au fromage is a tasty dish made of slices of bread soaked in white wine and garlic, smoked bacon and cheese, all baked in the oven.
Berthoud is a dish originating from the Chablais region, along the shores of the famous Lake Leman. Served in ramekins, it includes abondance cheese, garlic, Madeira and dry white wine from Savoie.
The matouille is similar to the berthoud, but is prepared with Savoy tomme. It is served with potatoes and cold meats.
The diots or the pormoniers of Savoie will delight sausage lovers. These two specialities are prepared with pork. Diots are cooked in white wine with onions and shallots. Pormonier is also called herb sausage, because the meat is mixed with spinach, chard and leek. Both sausages are served with boiled potatoes, crozets or polenta. Diots can also be served with potchon: a salad with goat's cheese, white wine, tomatoes and potato.
Farçon is a typical Savoyard dish dating from the Middle Ages. At the time, it was prepared with cabbage, but today it is often replaced by potatoes cooked with pork, dried fruit and prunes. This dish simmers for several hours in its barakin mould.
For those who would like to have a lighter dish, the Savoyard salad is composed of raclette cheese, potatoes, (light in the mountain style, we agree!), green salad, raw ham, croutons, pine nuts, tomatoes and mushrooms.
You will also find many revisited dishes such as the Savoyard burger, the raclette turnover, the Savoyard gratin, the mountain pan or the raclette sandwiches and tarts.