What could be more natural, after a full day in the mountains lulled by fresh alpine air, than the urge for hearty, generous and convivial dishes?
Lucky for us, Savoyard cuisine is nothing less than a reflection of local history, steeped in terroir and authenticity. Today, producers are determined to keep these age-old skills alive, ensuring a traditional approach and consistent quality. Savoyard cuisine is therefore a guarantee of pleasure and comfort. Aprons on!
With a population working the alpine pastures in a harsh climate, traditional Savoyard cuisine had to be hearty… “Tartifles” (potatoes), cheese and charcuterie were the foods peasants had to hand and formed the basis of daily dishes — something that has not changed all that much since…
Savoyard cuisine essentials: diots
An absolute must of Savoyard gastronomy — it is unthinkable to come to Savoie without trying this traditional dish, prepared and enjoyed like a treasured grandmother’s meal. This little pork sausage flavoured with nutmeg can be plain, with cabbage, with Beaufort cheese or smoked.
There are many ways to prepare diots, but our favourite is to pan-fry them first, then simmer them gently in a base of white wine (Savoie wine, of course) and onions. The little extra? Throwing in a few whole garlic cloves with the skin on. Confit in this way, the connoisseurs will enjoy them “in their shirts”.
Crozets and polenta
A small culinary treasure of Savoie, crozets are little square pasta shapes made from white or buckwheat flour, perfect for gratin-style dishes. Their name comes from the local patois “croé”, meaning small.
Polenta (pronounced “polinte” locally) is a corn flour cooked in water or milk and enjoyed as a purée or as small pancakes — a delicious accompaniment.
Savoie cheeses
The Savoie regions boast a wide range of cheeses — Reblochon, Beaufort and Tome, to name just a few…
These cheeses represent the Savoie massifs in the French Alps where they are produced and have earned a place of honour on French cheeseboards. Some were originally made with leftover whey to help farming families make ends meet. Yet their subtle, frank flavour earned them their stripes. Today, whether enjoyed on their own or as ingredients in our favourite recipes, they hold a special place in the hearts of the French — who are particularly fond of them.
Savoie wines
Just because the Savoie vineyard is the smallest in France does not mean you should snub it — at the risk of missing out on unsuspected gems. Cultivated in the mild climate created by nearby lakes (Geneva, Annecy and Bourget), the white grape varieties are the most widespread and produce fresh, light wines such as Jacquère, or higher-quality wines such as Chignin Bergeron.
Tartiflette or croziflette: our hearts can’t decide…
Who has not heard of tartiflette?
The secret to this iconic Savoie dish lies in the cheese — exclusively Savoie PDO Reblochon, picked creamy and full-flavoured. To enhance the dish and add a caramelised touch, sauté the potatoes, onions and lardons in a pan before transferring to the oven with the cheese for that gratin finish!
Croziflette is a take on tartiflette, following the same principles but swapping potatoes for crozets.
What is your favourite recipe?
Why not let yourself be tempted by our all-inclusive stays in Savoie to savour the local cuisine in winter or summer in a beautiful chalet?
The art of the Savoyard table, in your private chalet
Fondue by the fire, generous raclette after a day on the slopes, slow-cooked traditional dishes — at Pointe de Sel, your luxury chalet stay includes a chef’s table featuring the very best Savoyard produce, prepared by our team. An all-inclusive stay to experience authentic mountain life, with no logistics to manage.
