"In Savoy, one does not only eat, one communes. Each festive dish tells of a victory over winter, a celebration of man's work and the animal's generosity."
The Essentials of Charcuterie
It is impossible to imagine a celebration without the famous Savoyard Saucisson. At local fairs, it is chosen "well-dried," aged in the heart of the mountains. Diots, those small pork sausages often cooked in white wine and onions, are the star of village meals. They are enjoyed standing up, in a convivial atmosphere, accompanied by a generous portion of crozets, those small buckwheat pasta squares typically Savoyard.
Did You Know?
The Savoy Cross, the region's emblem, is often depicted on festive breads or traditional cakes like the Savoy Cake (Gâteau de Savoie), created in 1358 to honor Emperor Charles IV.
Celebration Cheeses
While Beaufort and Reblochon are consumed daily, festival days see the appearance of exceptional pieces. Wheels of Alpage Beaufort are brought out, produced during the summer when cows graze on the lush grass of the peaks. At traditional weddings, it is not uncommon to see a pyramid of local cheeses replace the traditional croquembouche. For more information, consult our guide on Essential Savoyard Cheeses.
Elixirs and Sweets
The celebration inevitably concludes with a glass of Génépi or Fir Liqueur. These beverages, distilled from plants harvested at over 2000 meters altitude, are considered the very essence of the mountain. In 2026, the trend is toward the return of artisanal Savoyard perries, which are lighter and sparkling, perfect for accompanying the Savoy Cake, that airy sponge cake whose recipe has not changed for centuries.
