Savoyard Gastronomy: A Delight for the Taste Buds
Savoie and Haute-Savoie are beautiful regions popular with families and foreigners. The traveler’s eyes sparkle at the sight of sumptuous panoramic views and villages with indescribable charm. Let’s now delight the traveler’s taste buds with Savoyard gastronomic specialties! Tourisme-Haute-savoie presents the essential recipes not to be missed during your trip.
La péla…
La péla is a traditional recipe originating from the Aravis in Haute-Savoie and bears a striking resemblance to tartiflette. The difference between the two dishes comes from the bacon, which is absent in péla.
Le farcement…
Le farcement is a typical recipe from Haute-Savoie and frequently prepared in the Arve Valley. This dish is made up of potatoes, prunes, smoked pork belly, and dried fruits.
La polenta savoyarde…
Polenta is a recipe originating from Savoie often enjoyed with smoked diots. Polenta is a corn semolina to which Savoyard cheeses such as beaufort or comté are added.
La tartiflette…
La tartiflette is an essential Savoyard recipe for winter sports holidays. It is a mixture of potatoes, reblochon, smoked bacon, and white wine! All gratinated in the oven.
La fondue savoyarde…
The fondue savoyarde is a very “renowned” recipe during family or friends’ ski holidays. The fondue is prepared with an Apremont white wine, Savoyard cheese in equal parts such as beaufort, fribourg, and comté. Each diner dips croutons of bread into the melted cheese. Watch out, whoever drops their bread has a forfeit! Can be enjoyed with Savoyard charcuterie.
La raclette…
Raclette is the second most frequently enjoyed recipe during ski stays. Each diner melts a slice of cheese (raclette cheese from Savoie) and pours it over a hot potato. It is also enjoyed with Savoyard charcuterie and an Apremont white wine.
La tarte aux myrtilles…
Blueberry tart is a dessert commonly enjoyed in mountainous areas. Perfect after some ski runs!
Le gâteau de Saint-Genix…
The Saint-Genix cake is a traditionally typical Savoyard dessert. It is a brioche filled with pink pralines and sugar. To be enjoyed with a hot chocolate!
La croziflette…
Croziflette is a Savoyard recipe similar to tartiflette except that potatoes are replaced by crozets, small buckwheat pasta. The pairing of buckwheat pasta and reblochon is excellent!
You’ve understood, discovering Savoie and Haute-Savoie also happens through the plate, so enjoy the gustatory pleasures of these beautiful regions!
