Savoyard food specialities – Fondue, Raclette and Tartiflette

Are you undertaking hearty outdoor activities in the Alps? Whether it be walking in summer or ski-ing in winter, you’ll be tempted by these Savoyard specialities. These involve plenty of cheese and charcuterie.

There’s the classic fondue – made with melted Gruyère or Emmental cheese with a splash of white wine. Chunks of country bread are served to soak it up.

Lovely when you first eat it but you can imagine how it will be solidifying in your stomach by the end of the meal.

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Cheese and more cheese

Then there’s the Raclette, where a halved round of cheese is melted over the grill and scraped onto your plate. It’s eaten with small waxy potatoes, gherkins and a green salad.

The one that’s my favourite is the Tartiflette that’s made with sliced cooked potatoes topped with creamy Reblochon cheese. Small lardons or chunks of bacon are scattered over the top.

It all amounts to cheese heaven, but beware your expanding waistline. You’ll not want to eat this kind of full fat fare every day without the day’s trek up the mountain to burn off the calories.

I’ll tell you confidentially that (just between you and me) I came back heavier from my 3 day mini Tour de Mont Blanc. Despite walking for at least 5 hours in the mountains each day!

Work your way through all the cheese, with just a green salad to lighten the load,. Finish it off with a delightful Tarte au Mytille or blueberry tart. Read about the one we ate at Lac Blanc.

I can tell you it definitely tastes best eaten on a sunny terrace of a mountain refuge. You’ll enjoy amazing views of a glacial lakes and mountain peaks as a backdrop.

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This article is originally published at Heatheronhertravels.com

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