Savoie is not a monolithic culinary block. Each valley, each massif has its own specificities reflected in local products. Understanding these nuances is essential for anyone wishing to seriously explore traditional Savoyard gastronomy.
1. Cheeses: An Altitude Hierarchy
In Haute-Savoie, Reblochon is king in the Aravis, while Abondance reigns over the Chablais. In Savoie, Beaufort (the "Prince of Gruyères") dominates the high valleys of Tarentaise and Maurienne. These cheeses benefit from a strict PDO (Protected Designation of Origin), guaranteeing that the milk comes from local breeds (Abondance, Tarine) and that production methods respect the natural cycle.
- Tomme de Savoie: The daily cheese, versatile and rustic.
- Tome des Bauges: More distinctive, with a hazelnut taste marked by the local flora.
- Bleu de Termignon: A rare treasure from Maurienne, produced in an almost heroic manner at high altitude.
2. Cured Meats: The Art of Smoking and Drying
Historically, cured meats were the means of preserving meat during the long winter months. Today, they are a delicacy. Diots (Savoyard sausages) can be smoked or natural. Savoy dry ham, aged in the open mountain air, develops complex aromas that pair perfectly with Savoy white wines like Apremont or Roussette.
3. Wines and Spirits: The Heroism of the Slopes
Savoyard viticulture is called "heroic" due to the steepness of the hillsides. Unique grape varieties like Altesse, Jacquère, or Mondeuse offer fresh and mineral aromatic profiles. Don't miss the Génépi liqueur, a true digestive from the peaks, often prepared by families according to jealously guarded recipes.
