Gastronomic Walks at High Altitude
Discover how the effort of walking enhances the authentic flavors of the Savoyard terroir. A total immersion between snowy peaks and exceptional tables.
The Art of Mountain Living: More than a meal, a destination
In this year 2026, the French mountains are no longer just a playground for athletes. They have become the epicenter of a culinary pilgrimage where every trail leads to a gustatory discovery. From the peaks of Vanoise to the foothills of Mont-Blanc, Savoyard gastronomy asserts itself as a living cultural treasure, combining the harshness of Alpine conditions with the finesse of exceptional products.
Each massif has its secrets. While the Beaufortain offers us its "Prince of Gruyères", the more remote valleys jealously preserve recipes for traditional dishes passed down from generation to generation. For the hiker, arriving at a mountain pasture after a three-hour climb is not just a physical victory, it is the opening of a dialogue with the local producer.
"To eat at altitude is to taste the landscape. The wild herbs you tread upon are the same ones that flavor the milk of the cows encountered at a bend in the path."
The Terroir Along the Trails
Explore the pillars of our gastronomy through a selection of unique experiences blending sport and gourmet pleasure.
Mountain Pasture Cheeses
Discover the manufacturing cycle, from morning milking to cellar aging.
View must-try cheeses
Foraging
Genepy and Blueberries
Innovation
Altitude Bistronomy
The Tasty Paradox: Between Cast Iron Cauldron and Low-Temperature Cooking
In 2026, the duality between tradition and innovation has never been more fertile. On one hand, we have the immutable respect for the history of Savoyard dishes, those survival recipes that have become symbols of conviviality. Tartiflette or fondue are not just calorie mixes, but stories of pastoral life.
On the other, a new generation of chefs is settling in resorts and refuges. These creators reinterpret the classics by emphasizing short supply chains. Exit imported products: today, the menu evolves with the rhythm of the seasons. We rediscover the forgotten taste of wild garlic, crozets made with local buckwheat flour, or mountain stream trout sublimated by modern smoking techniques.
Local Commitment in 2026
- ✓ 95% of the products used in our partner addresses come from within a radius of less than 100km.
- ✓ "Mountain Agriculture" certification for almost all cattle farms.
- ✓ Active support for young farmers wishing to take over farms in high mountain areas.
This approach responds to a growing demand from visitors in search of meaning. Eating becomes a committed act, a direct support for the local economy and the preservation of the landscapes we love to explore so much.
Gourmet Effort Simulator
How many kilometers of walking to earn a serving of Tartiflette? Our exclusive tool calculates your energy needs based on your route for guilt-free pleasure.
Your Energy Balance
This is equivalent to about:
Based on the average nutritional values of Savoyard cuisine.
Refuges and Inns: Sublime Simplicity
Away from the crowds, these establishments are the last bastions of an authentic welcome. Here, luxury is space, silence, and a hot dish shared on a solid wood table.
L'Écrin des Sommets
Located at 2400m, this refuge offers candlelit fondues under a geodesic dome. Accessible only by snowshoes or ski touring.
La Table du Berger
Michelin-starred cuisine that hasn't lost its roots. You can taste lake fera and wild herbs gathered that very morning.
Auberge de la Grande Glière
The temple of artisanal croziflette. Everything here is homemade, from the sourdough bread to the genepy liqueur.
The Gastronomic Festivities Calendar
Mountain life is punctuated by transhumance and harvests. In 2026, these traditions have been transformed into major events where the visitor becomes a participant.
Savoie Cheese Festival
The largest gathering of local producers. Free tastings and milking competitions.
Dinners Under the Stars
Starred chefs cook outdoors in the middle of mountain pastures for a unique sensory experience.
Fête du Bidoyon
Celebration of fresh apple juice and local cider in the villages of Haute-Savoie.
Frequently Asked Questions
Everything you need to know to prepare for your gastronomic walk.
What are the best months for a gourmet hike?
From mid-June to mid-September for active mountain pastures, and from December to March for winter refuge experiences.
Is it necessary to book in the refuges?
Yes, especially in high season. Some popular establishments fill up several weeks in advance for dinners.
Can you buy cheese directly on site?
Absolutely! Most shepherds in mountain pastures sell their production. Bring cash and an insulated bag.
Are the itineraries accessible to children?
Many inns are accessible via carriage roads or short 30-45 min walks suitable for families.
Are there vegetarian options?
Savoyard cuisine is rich in cheese and eggs. Dishes like the mountain stir-fry (without bacon bits) are common.
What shoes for a gastronomic walk?
Walking shoes with good soles are recommended, even for access that seems easy.
How is waste managed at altitude?
Zero waste is the rule. Everything you bring up must come back down with you to preserve the ecosystem.
Can I come with my dog?
Generally yes, but on a mandatory leash due to herds and Patous (protection dogs).
Other questions?
Consult the complete FAQReady for your next gourmet climb?
Let our experts guide you and discover the best-kept secrets of the Savoie mountains.
"The mountain offers us the setting, gastronomy offers us the soul."