Unsung yet traditional Savoyard dishes
The other dishes typical yet unsung from the Savoy
Let me be clear: we have nothing against tartiflettes, raclettes, fondues and other wonders of the Savoyard cuisine that are delicious to eat by a roaring fire. What is more beautiful though, than the colour of hot melted Reblochon sublimated by the brightness of the flame with the coldness of winter outside? However, if Savoy cuisine denied potatoes or its tasty PDO cheeses from its dishes, it would have a lot more room in the cooking pot.
The richness of cheese
Tomme de Savoie (Photo: Ernesto Andrade)
Without a doubt, it seems difficult to evoke traditional Savoyard dishes without mentioning the cheese. Tomme de Savoie (in photo above), Beaufort and Reblochon cheese are the best known and the most used.
Tome des Bauges (Photo: Nicolas Vigier)
However, it would be regrettable to overlook the richness of a cheese, that was born in the valley of the same name, and from the cows of the same name, which gave the recipe that was developed by monks in the Middle Ages. Discover its delicate flavour, especially in the Berthoud, where it is served browned and covered with white wine before being eaten accompanied by new potatoes from the fields. The Tome des Bauges, made from raw milk, is used for the « Matouille », a traditional dish that is very simple to make from baked cheese, which will have previously had the top crust removed before adding white wine, garlic and nutmeg.
Rich dishes for the winters in the mountains
Diots (Photo: Matt Squirrell)
It is now high time to present the diots in white wine, and clarify beforehand that the « diots” (sausages) are beautiful thick sausages, plain, smoked or with cabbage. The subtlety of the recipe involves cooking the diots in white wine in which potatoes are already simmering.
Farcement (Photo: Laurent D.)
Also aesthetically pleasing, yet still very tasty, the « Farcement » (pictured above) is the traditional dish of the upper Valley of L’Arve, the quintessential Sunday dish that is shared with the family. Made of grated potatoes, bacon, prunes and raisins, it must cooked for a very long time in a special mould (high edges and central fireplace).
Fish dishes and desserts
White fish (Photo: Ville Oksanen)
A countryside of lakes and rivers, the Savoy knows how to use its fish well. Trout, perch and char are included in some local specialities. It will be noted, the Savoyard cuisine does not hesitate to use the local white wine: fish dishes are thus no exception, and they are covered with Apremont, Chignin or Roussette wines, cream and shallots, before passing them on to the oven.
French pears (Photo: Olivier Bacquet)
Heirs of a culinary tradition born of a harsh environment, the dishes have long been the Savoy families daily meals. Today, young chefs have modernised them, giving rise to great low-fat yet spicy achievements, such as the Cannelés au Beaufort (“fluted pastries”), crisps made with cheese, and Savoie Pears in Savoy Gamay.
If you enjoy French cuisine, such as the dishes that can be enjoyed in the Savoy region of France then you should join our cooking classes at our French school in Annecy. Ifalpes works in collaboration with professional chefs from French cooking school Cuisine Originelle.