Snowy peaks of Savoy
Alpine Lifestyle - 2026 Edition

Savoyard Gastronomy
Within Everyone's Reach

Discover how to transform your kitchen into a warm mountain refuge. Simplified recipes, producer secrets, and all the spirit of Savoy on your plate.

Discover the Recipes Must-Try Cheeses

Recommended by local artisans

L'Alpage Gourmand Vignobles de Savoie Fromagerie du Mont-Blanc Artisans des Aravis

The Pillars of the Savoyard Table

Before heading to the stove, master the ingredients that form the soul of our region in 2026.

Cheese

The Yellow Gold of the Alps

Whether it's Reblochon, Beaufort, or Abondance, cheese is the beating heart of every recipe. In 2026, we favor short supply chains for unmatched freshness. Learn to pair them for a perfect melting texture.

Cheese platter

Sweet Potato? No, Farm Potato!

The choice of potato is crucial. For a successful tartiflette, opt for a firm flesh that doesn't fall apart during cooking.

View varieties →

Fine Deli Meats

Savoie cured ham, smoked diots, or alpine pancetta: salt and smoke balance the creaminess of the cheese.

Wines & Pairings

A Roussette or a Chignin-Bergeron? Discover how to enhance your dishes with the gems from our slopes.

Check the wine list
Savoie white wine

Why is Savoyard cuisine so popular?

Beyond the snowy peaks and ski slopes, Savoy hides a much warmer treasure: its table. In 2026, as the world speeds up, Savoyard gastronomy remains a sanctuary of slowness, sharing, and raw pleasure. For a beginner, approaching these recipes can seem intimidating: fear of failing the binding of a fondue, fear of a tartiflette that's too greasy, or a poorly cooked diot.

Yet, the very essence of this cuisine is peasant simplicity. Originally, these dishes were designed to feed mountain workers with preserved products: cheese, stale bread, potatoes, and dried meat. Today, we have kept these basics while infusing them with contemporary elegance.

"Mountain cuisine doesn't cheat. It's the taste of reality, patience, and sharing around a crackling stove."

In this guide dedicated to beginners, we will demystify the great classics. We will explore how to choose your products at local markets, how to master melting temperatures, and above all, how to create a unique friendly atmosphere. Because a Savoyard dish isn't just eaten; it's experienced.

Savoyard Quantity Simulator

Never run out of cheese again (or don't have too much... if that's even possible!)

Cheese 1.0 kg
Potatoes / Pasta 1.2 kg
White wine 1.5 bottles
Deli meats 600 g

These calculations are based on mountain appetites. Adjust according to your guests!

The Beginner's Recipe Book

Tartiflette coming out of the oven
Essential Classic

The Real Tartiflette

Tartiflette is undoubtedly the most iconic dish. Contrary to popular belief, it's a relatively recent recipe, but it has conquered the world with its generosity. For a beginner, it's the ideal dish because it forgives small measurement errors.

  • 1 Brown the onions and bacon bits without too much fat; the cheese will provide enough.
  • 2 Add a splash of dry white wine (Apremont or Abymes) to deglaze the cooking juices.
  • 3 Arrange the Reblochon cut in half, rind side up, for perfect browning.
View the full recipe card
Savoyard fondue
Absolute Conviviality

Three-Cheese Fondue

The secret to a fondue that doesn't clump? The cheese blend and rubbing garlic in the pot. For a beginner, we recommend the classic blend: 1/3 Beaufort, 1/3 Comté, 1/3 Savoy Emmental.

The Bread

Choose a 24-hour-old farmhouse loaf for better consistency.

The Wine

Use the same wine in the pot as the one served at the table.

Discover variants
Diots from Savoy
Rural Tradition

Diots in White Wine & Crozets

Diots are the iconic sausages of Savoy. Simmered for a long time with onions and white wine, they wonderfully accompany crozets, those small square buckwheat pasta.

Stress-Free Tip:

You can prepare the diots the day before. They are even better reheated, as the flavors infuse into the creamy sauce.

Learn more about crozets →

Comparative Table of Melting Cheeses

Cheese Cooking Texture Intensity Ideal for...
Savoy Reblochon Creamy, fluid Moderate / Fruity Tartiflette, Croziflette
Beaufort Chalet d'Alpage Elastic, homogeneous Powerful / Nutty Fondue, Gratin
Savoy Tomme Supple, slightly lumpy Mild / Earthy Snack, Mild Raclette
Abondance Very melting Distinct character Berthoud, Fondue

They brought Savoy into their homes

★★★★★

"I thought fondue was reserved for pros. Thanks to the advice on choosing Beaufort and the temperature, I succeeded in my first Savoyard evening without a single lump!"

Marc D.

Lyon, 2026

★★★★★

"The quantity simulator is great. We often tend to buy too much and waste. Here, it was exactly what was needed for our 8 guests. The tartiflette was a hit."

Sophie L.

Annecy, 2026

★★★★★

"A very clear educational approach. We finally understand why we use a certain cheese or wine. An essential site for all mountain lovers."

Jean-Pierre M.

Chambéry, 2026

Frequently Asked Questions

Can we make a tartiflette with a cheese other than Reblochon? ↓
Technically, yes (it is then called a "croziflette" if you use crozets or simply a Savoyard gratin). However, the name "Tartiflette" is protected and requires the use of PDO Reblochon. For a variation, try Morbier or Savoy Tomme!
What white wine to choose for cooking? ↓
Prefer local dry and acidic wines: Apremont, Abymes, or Chignin. Avoid wines that are too oaky or sweet, which would mask the delicate taste of the melted cheese.
How to prevent fondue from becoming "elastic"? ↓
The key is constant and moderate heat. Never boil the cheese. Add a teaspoon of cornstarch diluted in a little kirsch or wine to stabilize the emulsion.
Which potatoes for raclette? ↓
Choose firm-flesh varieties like Amandine, Charlotte, or Ratte. They hold up well to steam cooking and don't crumble under the weight of the melted cheese.
Are there vegetarian versions? ↓
Of course! You can replace the bacon bits with caramelized onions, button mushrooms, or even small cubes of smoked tofu. The cheese remains the star of the show.
Can tartiflette be frozen? ↓
It is best to consume it fresh. Cooked potatoes and melted cheese change texture after freezing. If necessary, do not freeze for more than 2 months.
How much cheese per person for a raclette? ↓
Count about 200g to 250g of cheese per adult, and about 150g for children or small appetites.
What dessert to serve after a Savoyard dish? ↓
Opt for lightness: a fresh blueberry salad, a chartreuse sorbet, or a piece of Savoy cake, very airy and without added fat.
Is the cheese rind edible? ↓
For Reblochon and Raclette, it's essential for flavor! For Beaufort or Abondance (hard rind), it is generally removed before eating.
What non-alcoholic drinks to offer? ↓
A hot apple juice with spices or simply a sparkling mountain spring water will perfectly accompany these rich dishes.
Festive table

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