Savoyard cuisine

Going to the Alps and missing out on Savoyard cuisine would be sacrilege! Like all mountain cuisines, Savoie recipes are rich and indulgent. So be sure to try the local specialities during your stay at our campsite in Savoie.

Savoyard fondue

Savoyard fondue is one of the region's emblematic dishes. This highly convivial dish is made with cheeses (Comté, Savoie Emmental, Beaufort…) melted with white wine. Pieces of bread are then dipped into the mixture.

Tartiflette

Like fondue, tartiflette is a hearty speciality. Potatoes are sautéed with onions and bacon lardons, then topped with Savoie Reblochon and cream before being baked in the oven.

Croziflette

A variant of the previous dish, croziflette replaces the potatoes with crozets, small square buckwheat pasta from Savoie that originated in Haute-Tarentaise. All the other tartiflette ingredients are there.

Fried lake fish

Savoyards know how to make the most of their resources. They use fish from their many lakes to make a delicious fried dish. Burbot, trout, pike and above all small perch are the favourite ingredients.

Raclette

This convivial dish is very easy to prepare. Simply cook some potatoes and melt a good cheese in a raclette machine. Each guest covers their potatoes with Raclette du Valais, Reblochon or another cheese of their choice, served with cured meats, mushrooms or gherkins.

Polenta

The main ingredient of this recipe is polenta, a yellow semolina that is coarser than ordinary flour. Cooked in milk or a good stock, with butter and cheese added, it makes a very creamy dish. It is usually served with diots, well-seasoned pork sausages.

Farçon or farcement

This traditional recipe dates back to the Middle Ages. Sweet and savoury, it is made with pork, potatoes (or kohlrabi) and dried fruit. It is cooked very slowly in a special mould called a barakin. This complete dish is very filling.

Rissoles

On to the sweet treats of the Northern Alps with these delicious turnovers filled with apple, quince or blueberries. They can also be filled with prunes. There is also a savoury version with a meat filling.

Sabayon

Sabayon is a kind of flavoured, lightly frothy cream made with eggs, caster sugar and Savoie white wine. A little lemon juice and zest or vanilla gives it a lift. Some add dried fruit for texture.

Savoie sponge cake

Very light and fat-free, this age-old cake was invented in 1358. Potato starch gives it its airy texture. It is often dusted with sugar before serving.

Saint-Génix brioche

Also called Saint-Génix cake, this famous round brioche is lightly flavoured with orange blossom. You will be surprised to bite into pieces of pink praline as you eat it.

Also discover the region's wines along the Savoie wine route, for an unforgettable stay!