The Savoy Cooking
The main ingredients of the savoy cooking are cheese, potatoes and all the products based on pork like cooked pork meat.
There are some meals you can't ignore in Savoy :
The raclette : to do a raclette, you need a special machine for it where you melt down slides of raclette cheese in some little plates. We usually eat this cheese on potatoes and with some cooked pork products.
Savoy is a huge cheese producer. The most famous are :
Le Reblochon L'Abondance Le Beaufort
The diots : smoked, pure pork or with cabbage sausages The diots are usually accompanied with potatoes.
|
|
|
|
|
|
The tartiflette : a gratin made of potatoe slices, of reblochon and bacon.
|
|
|
|
|
|
The Savoy fondue : you put cheese in a special cooker with white wine, both will melt together and you soak some bread croutons in it. It's great during winter !
They are all made of raw and full-cream cow milk.
The Savoy tradition is that in the end of the meal, we drink a digestive drink, usually brandy familiarly called « gnaule » in here. It's distilled with a lot of products : plum, pear, apricot, raspberry, gentian... It's a very strong alcohol.
The Génépi is the most widespread alcohol in our mountains. It's a brandy cut with water, sugar and génépi flower, an altitude flower.
Choisissez votre langue
Choose your language
