With the cold starting to rear its head, the desire to ski is becoming ever more present as well as the urge to try some delicious dishes from Savoie (the mountainous region in the south-east of France). Here we are going to show some of the unmissable winter recipes which will fill you up after a long day of skiing.


La Fondue

It is not a week’s skiing holiday without a Savoyard fondue! An authentic centrepiece of alpine gastronomy, it is a glorious meal to be shared among friends. Who doesn’t remember the fondue scene in “Les Bronzés font du ski” (a cult French film)? The aim is easy: don’t lose your bread, else you’ll end up with a forfeit.

For a fondue for 4 people:

  • 400g Beaufort cheese
  • 300g farmhouse Comté
  • 150g tomme de Savoie
  • 1 clove of garlic
  • 50cl white wine
  • Salt, pepper
  • 3 teaspoons flour
  • Farmhouse bread (a little stale) cut into cubes


 fondue, bons petits plats savoyards

Heat the saucepan with a low flame and add white wine. After a few minutes, add the flour then slowly start to incorporate the flakes of cheese. Keep stirring with a wooden spoon. Once all the cheese is melted, continue to cook the mixture for 2-3 minutes. Place the saucepan on a lit table top stove, pick up the bread cubes with long fondue forks and dip.

La Tartiflette

In Tartiflette we trust, as the saying goes! Everyone has their own tartiflette recipe: with or without onions, with or without cream, with or without mushrooms…

  • 1kg potatoes
  • 400g bacon bits
  • 1 reblochon
  • 1 onion
  • 20cl single cream
  • 1 clove of garlic
  • 1/2 glass of white wine
  • Salt and pepper


tartiflette, bons petits plats savoyards


To create the tartiflette, first cook the potatoes for a good 10 minutes. Whilst they are cooking, fry the finely chopped onions and the bacon bits in the frying pan. Next peel the potatoes and cut them into thick slices. Put them into an oven dish. Pour the bacon bits and onions on top then cover with the single cream and white wine mixture. Cut the reblochon through the middle horizontally and put it on top of the potatoes, with the rind on top. Bake the dish for 30 minutes at 180 degrees.




La Croziflette

After the tartiflette, I will also show you how to make the Croziflette. For those who do not know this dish, it’s the same principle as the tartiflette, we are just replacing the potatoes with crozets (a type of pasta from the Savoie region of France).

  •  300g crozets
  • 400g smoked bacon bits
  • 1 onion
  • 1 reblochon
  • 20cl double cream
  • Salt/pepper



croziflette, bons petits plats savoyards

Exactly the same preparation as the tartiflette!



La Raclette

Let’s move onto more serious things now – when the cold of winter comes, images of piping hot potatoes, melted cheese and charcuterie come to mind. It is safe to say that we are raclette-addicts. For those who don’t know what this is, raclette is a typical Swiss recipe made by scraping half a wheel of melted cheese. The cheese is accompanied by potatoes and an assortment of charcuterie.


raclette, bons petits plats savoyards


And with all that, what should we drink?

Cheese often masks the quality of lots of red wine but it is still possible to find one that will suit these dishes. On the other hand, the acidity and tension of white wine cuts through the fat and the creaminess of the cheese, as well as bringing freshness. Our advice? Think local! What’s better than a wine produced in Savoie for Savoyard dishes?

And for digesting, I can only suggest a small glass of Chartreuse or Genépi (both are local alcohols produced in the French Alps).

Rosie Paul – Press & Media Relations

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