The gastronomic richness lies in the big variety of products and the generosity of their flavours. The inhabitants of the high valleys were really poor and because of the height green vegetables, except for cabbage were seldom. The Savoie kitchen uses particular and economical ingredients like “crozets” and polenta. The potato grows very good in the mountains and that is why it is the base of several Savoie specialities that match the physical effort and the hard climate.

Discover our specialities: “Farcement” is a sweet and salt traditional dish based on potatoes, smoked bacon, plums, raisins or pears. “Tartiflette” (derived from the dialect word tartifle who describes the potato) is an improved version of a dish from the Thônes-valley (“péla”) but also: Gratin savoyarde, potatoes wafers, fondue, and raclette.

It is thanks to the hotelkeepers, who satisfy customers attracted by the tourist richness, that a sumptuous kitchen was born, honouring the succulent local products.

• The milk of cows who graze mountain pastures with cheeses and cream
• Fish of the lakes like trout, pike,...
• The wild animals of the mountains: white partridges, cocks, wild boars, pheasants, chamois,...
• The treasures hidden in our woods like mushrooms and bays: morels, chantarelles, cortinaires, trumpets, cutters, bilberries and raspberries.
The Savoie kitchen uses treasures of plants and herbs of which the mountains have the secret.

This kitchen is known worldwide for its incomparable flavours.

A dry climate and particular techniques give the original taste to the cold meat. The dried Savoie ham for example honours the charcuterie, the best production areas are Thônes, Megève, Les Gets, Taninges and Abondance. Other examples are the “longeole” a sausage fabricated in Chablais and aromatized with fennel or cumin, the “diots” boiled in white wine or brandy, the “pormonaise” a smoked sausage and the Magland sausage smoked and to be eaten boiled or dried.

For the record, let’s mention the goat sausage and the dried goat; there are people who love it!

Who expects to see vineyards in a land of mountains and snow?
And however... one counts many vintages, mainly white.

White wines
Fruity and clear, dry and fresh, that is Savoie white wine, whether it comes from Abymes, Apremont, Chignin, Chautagne, Cruet, Jongieux, Montmélian or Saint Jeoire Prieuré.
In the time of the crusades, the highness brought back from Cyprus some classy and flowery wines: the Seysel and the Rousette de Savoie de Frangy, Marestel, Monterminod and Monthoux. The Chasselas grape gives birth to wines with astonishing tastes named Crépy, Mari, Marignan, and Ripaille.
All these wines are to be served cold but not frozen with fish or sea fruits, hors d’oeuvres and off course with fondue savoyarde, raclette, but also cheeses and Savoie cake.
The sparkling wines are traditionally made with preceding types of grapes, more particularly with the Gringet and the Mollette (both in Seyssel).
They are exceptional natural apéritifs.

Red wines
All different and all of Savoie origin, red or rosé Savoie wines are light and perfumed, originating from vineyards as Arbin, Chautagne, Chignin, Cruet, Jongieux, Montmélian, St Jean de la Porte, they are the “children” of Mondeuse and Gamay.
Served between 12° and 15°, they are delicious with poultry, white meat for one, wild and red meat for others but they go particularly well with Savoie specialities as sausages and cheeses.

Alcoholic beverages
Génépi: A protected herb with little yellow flowers that grows on rocky areas higher then 2000m

Grolle: Coffee, Savoie brandy, lemon or orange zest. The Grolle is a sort of wooden cup furnished all the way round with small holes. One has to drink the Grolle one after the other serving oneself from the following hole.

Mentioning finally some references impossible to circumvent: the Vermouth from Chambéry, the Marc brandy from the Savoie, the Gentiane, the poire de Martigny, the bourgeon of fir tree and the white alcohol (pear, plum,...).

The mountain honey is full of all the pasture flowers collected by the black honeybee. The fir tree honey is quite hard to find because his fabrication demands the presence of spruces as well as the participation of plant louses.
Jams with the fruit of the woods (blackberry, raspberry, bilberry,...) are obligatory for the creation of the taste of the good old days. Also very appreciated is the milk jam, a sandwich spread with a caramel colour and a vanilla taste.
The local chocolate makers are often inspired by the natural environment and climate conditions. In Annecy, for example, the reeds of the lake and the bells are very popular whereas in Chambéry the flake of the Alps gives away its origin.

Other chocolates are inspired by the pastures and their cheeses: Tomettes des Bauges, Reblochon, small Tomme de Savoie, etc. The confection of chocolate and sweets is a tradition that lasts as proof the “Chardons”, honeycandies, candies filled with raspberry or blackberry, round caramels,...