France's mountains abound with culinary treasures that warm the soul as much as the body. Each region has its own unique speciality, rich in flavour and history. Tartiflette, fondue, crozets or raclette: discover these emblematic dishes and their origins.
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Tartiflette: a modern Savoyard icon
Originating in the French Alps, tartiflette has become one of the must-try dishes in the mountains. This gratin of potatoes, bacon, onions and melted Reblochon cheese is actually a relatively recent creation.
Contrary to what its rustic appearance might suggest, tartiflette was devised in the 1980s by the Syndicat interprofessionnel du reblochon to boost consumption of this emblematic cheese. However, it was inspired by a traditional Savoyard dish called 'pela', a mixture of pan-fried potatoes and onions.
Savoyard fondue: conviviality at the end of the fork
An iconic dish for evenings out with friends or family, Savoyard fondue brings gourmets together around a fondue pot filled with melted cheeses. The classic blend combines Beaufort, Emmental and Comté cheeses, with the addition of white wine and a dash of kirsch.
Each guest dips a piece of bread into this creamy mixture, creating a real moment of sharing. The origins of fondue go back to neighbouring Switzerland, but the Savoyard version has become established in the French Alps over the years. A more recent variant even includes Savoy blue cheese for an even stronger flavour.
Crozets: Savoie's little pasta dishes
Less well-known than tartiflette or fondue, crozets are small square pastries made from wheat or buckwheat flour. This ancient dish dates back to the 17th century and was prepared in the modest homes of the Savoyard valleys.
Crozets are often cooked as a gratin with cream and cheese, or incorporated into a croziflette, a tasty variation on tartiflette in which the potatoes are replaced by these little pasties.
Raclette: a traditional dish
Raclette takes its name from the cheese of the same name, originally from the canton of Valais in Switzerland, but which quickly conquered the French mountains.
Historically, this dish was prepared by shepherds who would melt the cheese by a fire and then scrape it over potatoes and vegetables. Today, raclette is also accompanied by cold meats, offering a rich and comforting range of flavours.
Gratin dauphinois: a Dauphiné delicacy
Originally from the Dauphiné region, gratin dauphinois is a delicate, tasty dish made from thinly sliced potatoes slowly cooked in milk and cream.
Contrary to popular belief, the traditional recipe does not include cheese. This elegant dish first appeared in the 18th century, mentioned for the first time in a dinner given to the Duke of Clermont-Tonnerre.
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