The food of French Alps

The French Alps offer more than a single cheese dish. Savoyard menus bring fondue, raclette and pasta preparations into focus, while the Dauphiné contributes creamy potato cooking. These traditions cross borders: enjoying raclette in France does not make it exclusively French in origin.

Choose your cheese experience

Raclette melts cheese over potatoes and accompaniments; fondue combines cheeses into a dipping mixture for bread. Tartiflette bakes potatoes with Reblochon, onions and bacon. Each offers a different way to build a meal around cheese.

Beyond the cheese pot

Crozets are small square pasta that can appear in soups or gratins. Gratin dauphinois focuses on sliced potatoes, dairy and garlic. Check the ingredients of buckwheat crozets, since wheat can also be present.