Traditional Savoyard recipes — tartiflette, fondue, diots, croziflette, crozets gratin and other treasures of Savoie's cuisine.
Small square pasta made from wheat or buckwheat, crozets come from the Tarentaise. Their story, the Beaufort gratin recipe and the croziflette variant.
Fondue is younger than you think, but it owes a lot to Beaufort, the PDO cheese of Savoie's alpine pastures. Its story, then the step-by-step recipe.
Savoie's little pork sausage slow-cooked in white wine: where it comes from, the step-by-step recipe, which Savoie wine to pick and what to serve with it.
