When the air turns chilly, the stove is turned back on and everyone gathers around a caquelon. In Haute-Savoie, fondue and raclette are not just winter dishes: they are friendly rituals, elevated by the AOP/IGP cheeses of the region and the alpine atmosphere. Here’s where (and how) to enjoy them as soon as autumn.
Understanding the basics (to order like a local)
- “Savoyard” Fondue: traditionally a blend of regional cheeses (often Abondance AOP, Beaufort AOP and Emmental/Tomme de Savoie IGP) melted with Savoie white wine, garlic and pepper. Kirsch optional.
- “Half-Half” Fondue: Swiss variant of our Savoyard fondue, the half-half is made exclusively of 50% Swiss Gruyère and 50% Vacherin Fribourgeois.
- Raclette: half-wheel or quarters scraped hot. Prefer Raclette de Savoie IGP (clear flavor, creamy texture) or farmhouse variations.
- Local garnishes: mountain charcuterie, steamed potatoes, pickles/pepper, green salad for freshness.
Where to experience the best, depending on the atmosphere sought
1) Mountain chalets & refuges: local flavors and XXL views
Ideal when peaks turn color and night falls early. They serve generous fondues, often with country bread and Savoie wines by the glass.
- Aravis (La Clusaz, Manigod, Le Grand-Bornand): cradle of Reblochon AOP, alpine chalets accessible by car or short walk.
- Giffre Valley (Samoëns, Sixt-Fer-à-Cheval): wood and stone ambiance, perfect after a walk at the Cirque du Fer-à-Cheval.
- Mont-Blanc Area (Les Houches, Servoz, Chamonix): wooded rooms, fireplace and menus focused on Savoyard AOP cheeses.
2) Old towns & lake shores: urban comfort, continuous service
Convenient on rainy days or with family: easy reservation, bus/train access, lunch & dinner service.
- Annecy & lake villages (Veyrier, Talloires, Menthon): mountain bistros, sharp cheese and wine menus.
- Thonon, Évian & Léman Chablais: raclette by Lake Léman with Chablais products (Abondance AOP featured).
- La Roche-sur-Foron, Bonneville, Cluses: “locals’ choice” spots near the Arve, reasonable prices and generous portions.
3) Fromagerie-restaurants & farm inns: ultra-short circuit
Taste where they refine the cheese: learn about dough differences, choose your blend for the fondue, and leave with a piece of wheel.
- Abondance Valley: cheese museums/houses, workshops and farmhouse meals.
- Bornes and Genevois plateaus: farm inns open on weekends, unique menus centered on cheeses.
Choosing your fondue/raclette well: terroir markers
- Cheeses: Abondance AOP (fruity), Beaufort AOP (long-lasting on palate), Reblochon AOP (milky/hazelnut), Tomme de Savoie IGP, Raclette de Savoie IGP.
- Bread: country or sourdough, marked crust (holds well on fork).
- Savoie wines: Apremont (Jacquère, lively), Roussette de Savoie (Altesse, fuller), Chignin-Bergeron (Roussanne, aromatic). For red: Mondeuse (spices, dark fruits).
- Non-alcoholic: mountain herbal teas (alcohol-free génépi, thyme), farmhouse apple juice, slightly mineral sparkling water.
When to book? How much to plan?
- From October weekends fill up fast (cool weather = rush on cheese). Book at least the day before.
- Portion: count 200–250 g of cheese per person for fondue; 200–250 g for raclette, depending on appetite.
- Allergies & vegetarian: specify when booking (broths/charcuterie can be adapted).
Local tips
- Stir the fondue in a figure eight for an even texture; lower the heat if it “runs”.
- Only salt at the end (cheeses are already well salted). Grind pepper just before serving.
- Finish with the religieuse (crispy crust at the bottom of the caquelon): fair sharing, otherwise… penalty!
- For raclette, alternate thin and thick slices to manage melting; keep the plate warm.
Our recipes
FAQ – Fondue & Raclette in Haute-Savoie
What is the best season to enjoy them?
From October through the whole winter. The first cold spells enhance the experience, especially in mountain chalets.
Fondue or raclette: which to choose?
Fondue is more convivial and flavorful (cheese blend). Raclette is simpler and family-friendly, everyone portions their own.
Which cheeses to prefer?
Abondance AOP, Beaufort AOP, Reblochon AOP, Tomme de Savoie IGP for fondue; Raclette de Savoie IGP for raclette.
And regarding wines?
Savoie whites (Apremont, Roussette, Chignin-Bergeron) and for red, a light Mondeuse. Non-alcoholic options: mountain herbal teas, farmhouse juices.
Are vegetarian or pork-free options available?
Yes, many establishments adapt garnishes (salad, roasted vegetables, pickles). Indicate your needs when booking.
