Haute-Savoie is renowned for its mountain gastronomywith rich and flavorful dishes that warm and unite. So if you like it potato, the cheese or the local meatSavoyard cuisine offers a diversity of specialties to taste on site or to bring back as souvenirs. Discover the best dishes and desserts in the region.
Haute-Savoie specialties: what are the dishes and desserts of the region?
Haute-Savoie cuisine is deeply rooted in the mountain traditions, with recipes passed down from generation to generation. If these dishes are mainly enjoyed in winter and when skiingthey are so tasty that we eat them all year round.
Savoyard potato-based specialties
Tartiflette, the most famous dish
It is undoubtedly one of the most emblematic dishes of Haute-Savoie. This gratin of potatoes is prepared with melted reblochonof the onions and bacon. It's a perfect comfort food for cold winter days.
Traditional Savoyard gratin
Less known than tartiflette, the traditional Savoyard gratin consists of cooked potatoes, beef broth more without milk and without cheese. Because at the time, milk and cheese were the source of income for poor farmers in the Alpine mountains, who ate only potatoes.
But nowadays there are variants garnished with Savoie cheese (Beaufort, Emmental, Gruyère), milk and cream, a bit like gratin dauphinois.
Savoyard Péla, the ancestor of tartiflette
Péla is another Savoyard specialty originating from Bornes massif or Aravis. Ancestor of tartiflette, it consists of sautéed potatoes with onions and reblochon. This simple and authentic dish takes its name from the long-handled pan in which it was cooked. It looks like the famous tartiflette, but the potatoes are not peeledthey are hash browns and there is no no bacon.
The best dishes of Haute-Savoie with cheese
Cheese is a key ingredient in Haute-Savoie, found in many traditional recipes.
Savoyard fondue
Savoyard fondue is another emblematic dish of the region, of Swiss origin. It is also a variation of Swiss fondue with French cheeses.
It is made from local products such as beaufortthe gruyere from Savoy, Emmental of Savoy or even abundance.
This convivial dish is prepared by melting several local cheeses in white wine and in particular Savoy wine. Accompanied by pieces of bread to dip, it is a must for mountain meals with friends or family.
Raclette
Raclette is a simple, but delicious dish, where the processed cheese is deposited scraped directly on potatoes and accompanied by charcuterie. This convivial dish is often associated with winter and warm evenings, but it can be eaten all year round.
Berthoud
Originally from Chablais, Berthoud is a specialty made from abundance cheese, fund in small ramekins with garlicof white wine and nutmeg. This is a dish of choice for cheese lovers. There is even the Berthoud Interprofessional Union, which was created in April 2019. Berthoud is officially recognized as a guaranteed traditional specialty (STG) by the European Commission.
La Matouille
Matouille is a traditional dish from Bauges massif. It is prepared with a whole tome that is hollowed out to insert garlic and pour white winethen placed in the oven. Once the cheese is melted, it is served with potatoes and cold meats, offering a gourmet alternative to dishes based on melted cheese.
Specialties based on crozets
The crozets are small square pasta, often prepared as a gratin with cheese and cream in a dish called croziflettea variation of tartiflette. These rich and nourishing pastas are typical of Haute-Savoie and perfect to accompany meat.
Savoyard culinary specialties with meat
The mountains inspire generous and hearty meat-based dishes, perfect for facing the cold and regaining strength.
The Diot
Diots are Savoyard sausagesoften cooked in white wine and onions and served with potatoes, lentils or polenta depending on the variations. They embody the rusticity and authenticity of local cuisine, and are perfect for a hearty meal. The French word “diot” comes from the Savoyard dialect, meaning a “little sausage” or “the sausages”.
Savoyard hotpot
Savoyard hotpot is a winter meat and vegetable stewsimmered with spices. It is cooked with diots of Savoy, of pork shank or ham, slices of pork belly, pork loins, smoked chuck, green cabbagecarrots, potatoesturnips and onions.
The prank
Farcement originated in Arve valley in Haute-Savoie. It is a traditional Savoyard sweet and sour dish dating from the Middle Ages. If today it is prepared with potatoes, in the past, kohlrabi was used. It's a dish that's eaten holidays or Sundays with family.
It consists of grated potatoesof dried fruit (prunes, raisins, figs mainly) and lard. on sweet and sour flavor and its texture make it a surprising and excellent local specialty.
What sweet desserts do we eat in Haute-Savoie?
Savoyard desserts are as delicious as their dishes. Simple and authentic, they often highlight local products.
Savoyard blueberry tart
Blueberry tart is eaten everywhere in Haute-Savoie, in refuges, after a good hike, in a resort restaurant or in pastry shops. It's a unmissable dessert in the mountains!
Made from wild blueberries, blueberry pie is a typical dessert from Haute-Savoie. Its simplicity, freshness and visual appearance make it a treat for lovers of wild fruits. Don't hesitate to go and taste the blueberry pie in Annecy in the pastry by Patrick Agnellet.
The rissoles
The rissoles are little stuffed slippers local fruit compote, often made from pear or apple. Crispy and slightly sweet, they are perfect for a gourmet break in autumn.
Savoy cake
Savoie cake is a historic specialty. It comes from a recipe developed in the 14the century, at the time of Count Amédée VI. Light and airyits foamy texture is obtained without yeast thanks to egg whites beaten until stiff. It's a simple and delicious dessert, perfect to accompany tea or coffee. Savoie cake can be enjoyed both in winter and summer.
What to bring from Haute-Savoie?
Are you on vacation in Haute-Savoie and would you like to bring back some culinary specialties? Haute-Savoie is full of quality local products, perfect for keeping a gourmet souvenir of the region.
Farm Reblochon and abundance
Two PDO cheeses must-sees in the region. Originally from Thônes, the reblochon farmer is a creamy and flavorful cheese, ideal for enjoying or cooking in traditional recipes. Abundance is a pressed, semi-cooked cheese with a very fruity taste, with hints of hazelnut.
Mountain charcuterie
Diots, sausages and raw hams from Haute-Savoie are perfect for an aperitif or as an accompaniment to a meal. For example, there are Magland smoked sausages also known as “Borfatte”a must-see in the Arve valley.
Savoy wines
Haute-Savoie has two regional appellations: the appellation Savoy wine and the name Savoy fruit bat. The grinned is a specific grape variety from the Arve valley, in the appellation vintage Savoie wine from Ayzecultivated facing the Aravis massifs.
The reds stand out from the different black grape varieties grown in Haute-Savoie: small, Worlder, Persian (rare), Pinot noir.
The main red grape varieties
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Gamay: vintage Chautagne, Chignin, Jongieux
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La Mondeuse: Arbin, Chignin, Jongieux and Saint-Jean de la Porte vintages
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Pinot noir: Chautagne, Chignin, Jongieux vintages
The main white grape varieties
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La Jacquère: Abymes, Apremont, Chignin, Cruet, Jongieux and Saint-Jeoire-Prieuré wines
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L’Altesse : crus Frangy, Marestel, Monterminod, Monthoux, Seyssel
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Chasselas: Crépy, Marignan, Marin, Ripaille crus
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The Gringet : cru Ayze
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La Roussanne (or Bergeron): vintage Chignin-Bergeron
Crozets
You can bring back crozets to make croziflette, gratins, salads and many other dishes at home, which will delight children and adults alike.
Savoyard specialties to offer
Giving a gift from Haute-Savoie is an original way to share the region's gastronomy with loved ones.
A box of cheeses
Composed of Reblochon, Tomme and Abundance, a box of Savoyard cheeses is an ideal gift for cheese lovers.
An assortment of mountain jams
Blueberries, raspberries or blackberriesthese local sweets are a concentrate of Alpine flavors and perfect for breakfast or snack. Offering jam is a safe bet and will always be a pleasure. There are several producers of artisanal jam in Haute-Savoie.
Mountain honey
For example, you will find a range of honey typical of the region: mountain honey or the fir honey are perfect for breakfasts or snacks.
A bottle of Génépi
This traditional liqueur from the Alpsfrom a rare mountain plant, is ideal for ending a meal in style.
Chocolate truffles
The chocolate truffle is a confectionery invented by Louis Dufour, and pastry chef from Chambéry (Savoie), in December 1895. Even if it comes from Savoie, it is an ideal specialty of the region to offer.
In Haute-Savoie, each dish is an invitation to discover the generosity and conviviality of this region. Whether you are a fan of cheese, rustic dishes or desserts, Savoyard gastronomy promises you a experience rich in flavors and authenticity.
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