Traditional Savoyard Recipes
Dive into the culinary heritage of the French Alps. A sensory exploration between melting cheeses, artisanal charcuterie, and sweet treats born in the heart of the peaks.
A Gastronomy Forged by the Mountains
The cuisine of Savoy and Haute-Savoie is more than just high-calorie dishes to face the winter. It is a story of resilience, ingenuity, and deep respect for a demanding land. In 2026, as we rediscover the importance of local and sustainable cooking, Savoyard recipes stand out as a model of circular gastronomy.
Historically, each valley had its own secrets. Families lived self-sufficiently during long months of snow, using what the land offered: cow's milk (Abondance, Tarine), buckwheat for pasta, potatoes, and cured meats. To understand the soul of these dishes, it is essential to explore the History of Savoyard Dishes, which reveals how rural poverty gave rise to one of the most generous cuisines in the world.
Today, this tradition continues thanks to passionate producers you can meet by following our Gastronomic Mountain Walks. Welcome to this culinary journey where every bite tells a story of peaks and sharing.
The Essentials of Our Region
The Authentic Tartiflette
Melted Reblochon on a bed of potatoes, onions, and bacon bits. A comforting classic born in the Aravis massif.
See recipe →
Croziflette & Crozets
These small square pasta pieces, often made with buckwheat, are the soul of the Tarentaise. Cook them as a gratin or risotto-style.
Savoyard Fondue
Beaufort, Comté, Emmental. The sacred trio for unparalleled creaminess.
- 1/3 Beaufort
- 1/3 Abondance
- 1/3 Savoy Emmental
Diots in White Wine
Pure pork sausages simmered with onions and a dry Savoy white wine, such as Apremont.
Wine PairingsSavoy Cake
An airy lightness dating back to the 14th century. Made without butter, it wonderfully accompanies tea or custard.
Beginner recipe
The Savoyard Table Calculator
How much cheese for your fondue? How many potatoes for your raclette? Don't let chance ruin your evening. Our simulator calculates the ideal portions according to your guests.
Indicate the number of adults and children.
Choose your main course.
Get your exact shopping list!
"In Savoy, we don't cook with fat, we cook with love... and lots of cheese." - Local adage.
Quality Above All
To succeed in your recipes, there is no secret: the raw product must be impeccable. You cannot make a fondue worthy of the name with pre-grated supermarket cheese. For this, we strongly advise you to consult our guide on Must-Try Savoyard Cheeses.
The choice of bread for fondue is just as crucial. A two-day-old country bread, with a firm crust, will prevent you from "losing your piece of bread" at the bottom of the pot. Did you know that tradition dictates that whoever loses their bread gets a forfeit?
Finally, don't forget the pairings. A Savoy white wine (Apremont, Abymes, Chignin-Bergeron) is essential. The freshness of these wines counterbalances the richness of the cheese. More info on our page Savoy Wines and Drinks.
Frequently Asked Questions about Savoyard Cuisine
Which cheese should be used for a real Savoyard fondue?
Why rub the fondue pot with garlic?
What is the difference between Tartiflette and Croziflette?
Can raclette cheese be frozen?
What wine should be served with a tartiflette?
How can I prevent the fondue from being too elastic?
What is Farçon?
Where can I find the best products?
Can diots be eaten cold?
What is the lightest Savoyard dessert?
Ready to get cooking?
Whether you're an expert of the peaks or a curious beginner, Savoyard cuisine welcomes you with open arms. Discover all our tips to transform your kitchen into a real alpine chalet.