The French Alps are a rocky region of France, Switzerland, and Italy with a history of hardy alpine residents…
The French Alps are a rocky region of France, shared with Switzerland, and Italy with a history of hardworking alpine dwellers who toiled the soil to grow potatoes and other hardy crops as well as herding goats and cows that provided dairy goods, particularly cheese. As a result, it is not surprising that their food is concentrated on potatoes, cheese, and meats.
The French Alps produce a broad range of cheeses, including Beaufort, Tomme de Savoie, Reblochon, Raclette, Tomme de Brebis (a sheep’s milk cheese), and several goat cheeses. Several of these cheeses are used in popular meals like fondue, which means “melted” in French. This meal is very universally known: a cheese concoction into which bread is dipped. This delicious twist on melted cheese toast is frequently paired with white wine or kirsch for an extra kick.
Raclette, which is derived from the French “racler,” or to scrape, is another popular dish. Cheese was traditionally melted over a fire and scraped off to be eaten with bread and potatoes. Raclette is now more commonly cooked in a special machine and served with potatoes, charcuterie, cornichons, and bread.
Although fondue and raclette originated in the Swiss Alps, they quickly gained popularity and spread throughout the alpine area.
Tartiflette is a rich dish with bacon and gooey melted Reblochon cheese, similar to a potato gratin. Croziflette is a similar dish prepared with cheese and pasta shells instead of potatoes.
Meat is another important component of Alpine cuisine. Savoie sausages are known as diots. There are various types, but the most typical uses ground pork, nutmeg, salt, and pepper. They are a great addition to the table, whether grilled or boiled, and may be served with boiled potatoes or polenta.
If you enjoy grilled meats, try pierrade or pierre chaude. “Pierre” means “stone” in French, and “chaud” means “hot,” which describes this meal perfectly. A hot stone is used to sear various kinds of meat, leaving them moist, tender, and tasty. It’s usually served with a salad, bread, and boiled potatoes or polenta, like with other alpine cuisines.
Alpine cuisine will satisfy even the most voracious appetite, but there are also sweet treats. Tarte aux myrtilles (blueberry tart) is a delectable way to conclude your dinner. There’s also Savoie gateau. It’s a very light sponge cake that combines nicely with coffee or tea, and it was invented in 1358 by the pastry chef of the Duke of Chambery.
When visiting the Alps, make sure to try at least one of these delectable alpine delicacies. If you’re seeking for ideas for the top restaurants in your resort where you can sample delicious alpine cuisine, speak with our concierge in resort and we’ll provide you the greatest gourmet addresses!
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