Food is a great part of life in the French Alps, and with all those outdoor pursuits to try you can rest assured it is all very hearty! Local specialities are often cheese or cream based (sometimes both…) featuring local meats, potatoes and with a token green salad.
The food in the Alps is often accused of being unadventurous and ‘lardy’, but there are plenty of delicious regional dishes besides the good old fondue.
The emphasis is very much on fresh local produce and therefore cured and seasoned meats will have come from cattle grazed on Alpine pastures, the local cheeses of Abondance and Beaufort will be prevalent and, although there isn’t a coastline in sight, there is still a regional fish dish! The féra is caught in nearby Lake Geneva and is a popular dish served in many restaurants, alongside other lake fish such as Omble Chevalier (char), truite (trout), brochet (pike) and perche (perch).
- Crozets - Buckwheat pasta typical from the Savoy region
- Farcement - A very traditional Savoyard family recipe
- Fondue - The most iconic of all Alpine dishes
- Gateau des Rois - The Cake of Kings!
- Pierre-Chaud & Braserade - Two ways of grilling meat at your table
- Raclette - Grilled cheese cooked at your table
- Rosti - Traditional farmer's dish from the Swiss region of Valais
- Tartiflette - A favourite in ski resorts and mountain restaurants
- More inspiration...