At the beginning of this year 2026, dive into the deep roots of a gastronomy shaped by altitude, climate, and peasant genius. A story of survival that has become an art of living.
The history of Savoyard gastronomy was not born in palaces, but in the humble hearth of mountain chalets. Until the mid-20th century, Savoy was a region marked by almost total self-sufficiency. The long and harsh winters imposed strict resource management.
Every ingredient had a purpose: milk, transformed into aged cheeses, allowed proteins to be preserved for six months. Buckwheat and rye, the only grains capable of resisting frost, formed the basis of starches.
From Beaufort to Reblochon, discover how cheese production became the backbone of the mountain economy from the Middle Ages.
Buckwheat, or "black wheat," helped feed generations where common wheat failed. It is the ancestor of the famous crozets.
Smoking and salting meat, techniques inherited from the Romans to preserve pork.
"A harsh wine for rugged men."
Discover the history of Mondeuse and Chignin-Bergeron in our dedicated section on local beverages.
It is often surprising for food lovers to learn that Tartiflette, as we know it in 2026, has had an official existence for no more than fifty years. Unlike fondue, its history is closely linked to an economic recovery strategy for Reblochon producers in the 1980s.
However, it was not born out of nothing. It is directly inspired by Pela, an ancestral dish from the Aravis mountains. Pela (named after the long-handled pan in which it was cooked) consisted of a mixture of potatoes, onions, and leftover cheese, sautéed by the fireplace.
The name "Tartiflette" actually comes from the Savoyard term for potato: tartifla. This dish perfectly embodies Savoy's transition from a rural to a tourist economy, where the codes of the land were reinvented to appeal to the first skiers. To master your own, don't forget to check out our traditional cooking techniques.
Select an era to discover what was on your ancestors' table.
Explore the evolution of flavors through the ages.
While fondue is now the symbol of mountain conviviality, its origin is disputed. The writings of Brillat-Savarin, a famous gastronome born in Belley (Ain) in 1755, already mention a preparation based on cheese and eggs.
Originally, it was a dish for wealthy peasants: it required having enough cheese and white bread to feed an entire table. It was only with the boom of winter tourism that the "Savoyard" version (three cheeses: Beaufort, Comté, Savoy Emmental) established itself as a standard of excellence.
The secret of the caquelon: Why rub a clove of garlic? For digestion and aroma.
The Nun (La Religieuse): The name given to the toasted cheese crust at the bottom of the pot.
Today, in 2026, Savoyard cuisine is undergoing a true revolution. Far from the picture-perfect image of heavy and greasy dishes, a new generation of chefs is reinterpreting local products with surprising lightness. The return to wild mountain herbs (yarrow, wild garlic, wild thyme) brings an unprecedented finesse to the classics.
Short supply chains have become the norm. We no longer seek to eat strawberries in winter in Courchevel, but we rediscover the pleasure of forgotten roots like parsnips or Jerusalem artichokes, traditionally preserved in sand.
The preservation of local breeds like Tarine or Abondance cows ensures exceptional milk quality, guaranteeing the PDO (Protected Designation of Origin) label that protects our heritage from industrialization.
Supporting our producers means preserving our mountain landscapes. Check our local producers' guide to learn more.
It was the best way to preserve milk. In a mountain economy where movement was limited, transforming milk into large wheels of cheese allowed for storing proteins for the entire winter and easily transporting the production to be sold in the valley.
They date back to the 17th century. They are small square pasta shapes, originally prepared with buckwheat flour. Their square shape facilitated drying and storage in canvas bags during seasonal transhumance.
No, it only arrived massively on Savoyard plates in the 19th century. Before that, inhabitants consumed a lot of turnips, cabbage, and high-altitude cereals.
The bases are common, but some products are localized: Reblochon is typically from Haute-Savoie (Thônes), while Beaufort is the king of Savoie (Tarentaise, Beaufortain). To find out more, check our map of specialties.
It is a traditional sweet-and-savory dish made from grated potatoes, bacon, prunes, and raisins. It was the typical Sunday morning dish, set to cook before leaving for mass.
Now that you know the roots of our dishes, it's time to get into the kitchen or discover the best dining spots in the region.