Diots in White Wine
These pork sausages, often smoked, simmer at length with onions and a good Apremont. A classic for family meals.
The Recipe →
The Savoyard Art of Living:
From Effort to Table
In this year 2026, tradition has never been more modern. Discover how to harmonize your high-altitude adventures with the culinary excellence of our local terroirs.
An Invitation to a Sensory Escape
Imagine yourself at sunrise. The air is crisp, almost biting, filled with the scent of pine resin and damp earth. You adjust your laces, your backpack firmly in place, ready to face the incline. In Savoie, every step toward the summits is a promise. Hiking is not just a sport; it is a pilgrimage toward authenticity. But what would the conquest of a pass be without the reward that awaits at the refuge or upon returning to the valley?
Savoyard gastronomy is inseparable from its relief. It was forged by long winters, the grueling work of alpine pastures, and the need for conviviality. Today, we invite you to explore this sacred link between physical effort in the mountains and the comforting pleasure of a generous table.
Identify your Mountaineer Profile
Level 1: Epicurean Stroller
The Gentleness of the Trails
You love walks in the forest, along glacial lakes, or on open plateaus. For you, hiking is a stroll where you take the time to photograph mountain flowers.
- • Elevation gain: < 300m
- • Terrain: Wide and marked paths
- • Ideal reward: A light Savoy sponge cake
Level 2: Committed Hiker
The Call of the Summit
Your breath is short, your rhythm is steady. You aim for viewpoints and passes that require real physical commitment. Sweat is the price of the panoramic view.
- • Elevation gain: 300m to 800m
- • Terrain: Steep paths, some scree slopes
- • Ideal reward: A Farmhouse Reblochon Tartiflette
Level 3: Chamois of the Peaks
The Challenge of Altitude
You are not afraid of heights. You master technical passages, ridges, and long days of walking. You are one with the Savoyard rock.
- • Elevation gain: > 800m
- • Terrain: High mountain, snowfields, exposed passages
- • Ideal reward: A complete Savoyard Fondue
Perfect Fondue Simulator
Calculate the ideal proportions according to your day's effort.
4 people
Your Shopping List:
Beaufort / Abondance
800g
White Wine (Savoie)
40cl
Stale bread (cubes)
600g
Garlic (cloves)
2
Tip: For a successful fondue, mix three cheeses (Beaufort, Comté, Savoie Emmental). Consult our complete fondue guide.
Mastering Ancestral Techniques
Savoyard cuisine seems simple, but it relies on a precise science of products. Did you know that the melting temperature of cheese can transform a silky fondue into a block of rubber? Or that the secret to a perfect Tartiflette lies in the way the Reblochon is cut?
1
The Choice of Cheese
Opt for AOP (Protected Designation of Origin) cheeses. A Summer Beaufort will bring floral notes that you will never find in an industrial version.
2
The Perfect Emulsion
For the fondue, the white wine must be heated with a touch of starch. This is the secret to binding the cheese fats with the wine's water.
3
The Art of Charcuterie
Never serve charcuterie too cold. Take your diots and your dry-cured Savoie ham out at least 30 minutes before tasting to release the aromas.
The Pantheon of Alpine Flavors
Croziflette
A variation of tartiflette where potatoes are replaced by Crozets, these typical small buckwheat squares.
The Recipe →Le Farçon
A surprising sweet-and-savory dish made with grated potatoes, bacon, prunes, and raisins. A treasure of the Arve Valley.
Its History →La Matouille
Less known than fondue, it involves melting a Tome des Bauges directly in its rind with garlic and white wine.
Where to taste it →Adapting Tradition to Daily Life
We live in an era where time is a precious resource. Yet, the call of the mountains remains strong. How can one reconcile an active urban life with the desire for authentic flavors? The answer lies in intelligent simplification without compromising on product quality.
For example, Savoyard Fondue doesn't necessarily require professional equipment. A simple cast-iron skillet or a thick-bottomed saucepan is enough, provided you respect the golden rule: never stop stirring in a figure-eight pattern.
Time-Saving Tips:
- Advance preparation: Crozets can be cooked the day before. You will only have to gratinate them with cheese at dinner time.
- Light variations: For a more digestible version, replace part of the charcuterie with roasted seasonal vegetables (squash in autumn, asparagus in spring).
- Equipment: Use a blender to chop your garlic and fresh herbs, but stick to the knife for the cheese to preserve its texture.
"After climbing Mont Pourri, nothing equals the first bite of a fondue shared with friends. It's more than a meal; it's a communion."
— Marc, High mountain guide in Tignes
"The secret of my tartiflettes? I always rub the dish with a clove of garlic from my garden before arranging the potatoes."
— Marie-Thérèse, Producer of alpine pasture Reblochon
Frequently Asked Questions about Savoyard Cuisine
What wine should be used for Savoyard cooking?
Choose local wines like Apremont, Abymes, or Roussette. A dry and mineral wine is essential to balance the fat of the cheese. See our wine guide.
Can tartiflette be frozen?
It is possible, but the texture of the potatoes and cheese may suffer. It is better to prepare the ingredients and gratinate at the last moment.
What is the difference between Savoyard Fondue and Swiss Fondue?
The Savoyard version mainly uses Beaufort, Abondance, and Savoy Emmental. The Swiss version (moitié-moitié) uses Gruyère and Vacherin Fribourgeois.
What bread for fondue?
A country bread with a thick crust, stale for 24 hours, is ideal so it doesn't get lost at the bottom of the pot!
How to prevent fondue from separating?
Add a teaspoon of cornstarch (Maïzena) dissolved in a little cold wine or kirsch when you are heating the wine.
What is the "croûtion"?
It is the grilled cheese crust that remains at the bottom of the pot at the end of the fondue. Many consider it the best part!
Can tartiflette be made without pork?
Yes, you can replace the bacon bits with Bündnerfleisch (air-dried beef) or smoked tofu for a vegetarian version, as the smoky flavor is crucial.
What are the essential cheeses?
Reblochon (tartiflette), Beaufort (fondue), Savoy Raclette, and Tome des Bauges are the pillars of our gastronomy.
How to choose your Reblochon correctly?
Look at the seal: it must be green (farmhouse) for optimal quality, meaning the cheese is made on the farm with milk from a single herd.
Where to learn these techniques on-site?
Many inns and farms offer workshops. Consult our Gourmet Addresses section.
Ready to Take on the Culinary Challenge?
Whether you're returning from an epic ascent or simply wish to warm your home, Savoie invites itself to your table.