Savour the best dishes of Haute-Savoie!

November, 14 2019 ( Updated August, 20 2021)

Food & Restaurants

Chamonix: A tasty destination…

A view across the beautiful Chamonix valley

Whether you’re dining-in or dining out during your Chamonix stay, you cannot beat the regional cuisine! Celebrating wholesome, hearty food like nowhere else, the picturesque Alpine terrain of the Haute-Savoie region is a paradise for lovers of cheese and cured meats. Due to the harsh winter conditions and verdant mountainous landscape, cooking ingredients are seasonal, authentic and local.

The best traditional Savoyarde dishes combine this ethos, with tantalising results. Perfect for chillier days and evenings; these carb-fuelled feasts are ideally enjoyed as a pit stop, either on or off the ski slopes, as well as after a long, scenic hike. Nourishing to the core, these regional meals promise to re-energise, and satisfy!


Must-eats whilst you’re here:


Savoyarde Fondue

The perfect social food for friends and family, the Savoyarde Fondue is a classic wintertime treat. The story goes, that in leaner times, mountain peasant communities would gather together to survive, sharing their cheese and stale bread. Born from necessity, the Fondue offered the perfect way to provide a warm, tasty meal. Today, Savoyarde Fondue is as much at home on your dining table as on the menu of a classic Chamonix restaurant – so dip in and enjoy!

A tasty fondue with cheese and melted cheese


1 glass Savoie white wine (per person)

100 grams Emmental cheese (per person)

100 grams Beaufort cheese (per person)

1 peeled clove garlic

1 tsp potato flour

1 glass Kirsch liqueur

Pepper and nutmeg to season

Bread (portion size to suit)

+ Caquelon (special Fondue saucepan), knife & wooden spoon


Firstly, cut the cheese into strips. Next, mix the potato flour into the Kirsch liqueur. Rub the garlic clove inside the Caquelon. Next, heat up the white wine. As it starts to bubble, add the cheese, stirring all the time with a wooden spoon. Season with pepper and nutmeg. Once the cheese is melted, add the potato and Kirsch mixture, stirring all the time. In a flash, your Fondue will be ready. Tradition dictates the first person to lose their bread in the Fondue owes the table a bottle of wine - so get sharing!



This mountain dish will really warm the cockles. Firstly, you will need a good round of Raclette cheese. The traditional semi-hard Swiss cheese is made from cow’s milk and is ideal for melting. Raclette grills come in either a large communal version (which can melt a round of cheese for approximately 8 people), or small individual versions, suitable for pre-cut cheese slices. After your 5-minute prep work is done, the cooking takes around 30 minutes.

Raclette cheese being poured over baked potatoes


1.5 – 2kg Raclette cheese (per person)

8 baked potatoes (skins on)

1 jar mini pickled gherkins

1 jar cocktail onions

A selection of ham & cured meats (16 slices or so)

+ Oven & Raclette grill


Firstly, bake the potatoes in their skins. Next, melt the Raclette cheese in front of the heat source, with the mini gherkins and cocktail onions. You may also wish to put in vegetables of your choice (mushrooms, peppers or sweetcorn for example). Pour the melted mixture over the baked potatoes, et voila! Eat and enjoy, with a selection of ham and cured meats.

La Tartiflette

A tempting winter warmer throughout the Alps, La Tartiflette is a much-loved Savoy dish. The word is thought to derive from the Arpitan word for potato, ‘tartiflâ’. This recipe easily feeds 4. So, get the fire on, wine glasses out and tuck into this memorable Chamonix meal!

A Tartiflette on the table


1 Reblochon cheese (sliced)

1kg Charlotte potatoes, peeled

3 onions (chopped)

2 shallots (chopped)

1 peeled garlic clove (chopped)

250 grams bacon lardons

200ml double cream

Salt & pepper, to season


+ Oven, frying pan, knife & ovenproof gratin dish


Pre-heat the oven to 200c/400F/Gas mark 7. Next, boil the potatoes in salted water for 5-10 minutes, until tender. Drain the potatoes and allow to cool off by the side. Meanwhile, heat a frying pan. Once hot, add the onions, shallots, garlic and bacon lardons to the frying pan for 4-5 minutes, until golden brown. Add a dash of white wine to deglaze the pan. Thinly slice the cooled potatoes and place them on the bottom layer of an ovenproof gratin dish. Next, pour over the fried mixture, the double cream and season with salt and freshly ground pepper. Next, layer the Reblochon slices on top. Pop the dish into the pre-heated oven for approximately 10-15 minutes, until the top is bubbling away and is temptingly golden-brown. Serve with gherkins, cured meats, a fresh salad and a good glass of Savoie white wine.


Tip: All these Savoie dishes are heart-warmingly hearty. If you're feeling a little on the full side afterwards, a shot (or 2) of the ‘Genepi’ spirit, a local Savoie ‘disgestif’), will do the trick!


…And for pudding?

There’s the regional ‘La Tarte aux Myrtilles', otherwise known as Blueberry Tart! 

La Tarte aux Myrtilles


This traditional desert is hugely popular across the French Alps, and for good reason. Blueberries grow in abundance throughout the Alpine forests, yielding plenty of fruit in the summer. The flavoursome berries feature in plenty of local dishes, from jams and ice cream to crepes. Enjoy these delicious fruits with this gloriously easy-to-make recipe, perfect for 10.

A ready-to-go La Tarte aux Myrtilles


1 ¼ cups all-purpose flour

1/3 cup sugar

8 tbsp butter

6 cups rinsed and dried Blueberries

2 tbsp corn starch

2 tbsp finely grated lemon zest

3 tbsp lemon juice

A pinch of salt

+ Mixing bowl, small & medium-sized saucepan, 9-inch flan dish, fork, spatula & food processor


Preheat the oven to 190C/ 375F/ Gas mark 5. Combine the flour, sugar, salt and butter in the food processor until the crumbs are moist and the dough holds together. Place mixture into a round flan dish, with a removeable bottom. Press the dough evenly into the bottom, and up the sides. Freeze until firm (about 15 minutes). Take the unbaked tart out of the freezer and prick the bottom with a fork. Next, bake the flan in the oven for 20-25 minutes, until golden. Leave on the side, to cool completely. Meanwhile, keep aside 1 cup of the best-looking blueberries (for the topping). In a medium-sized saucepan, bring 1-4 cup of water and 1 ½ cups of blueberries to the boil, over a high heat. Once boiling, reduce the heat down to a simmer, stirring occasionally. In 3-4 minutes, the mixture will have softened. Then, in a small bowl, mix the corn starch with 2 tbsp water, before stirring in with the blueberries. Add lemon zest and lemon juice, then the sugar and a pinch of salt. Bring the mixture back to the boil, before reducing the heat again to a simmer. Stir the mixture until it thickens (1/2 – 1 minute). Remove the saucepan from the heat and stir in 3 ½ further cups of blueberries. Pour the berry mixture into the cooled tart base, smoothing over with a spatula. Scatter the final cup of best-looking blueberries on top. Pop the tart into the fridge and cool for 30 minutes (the finished tart can also be left to chill overnight).


And to drink? Wash these delicious Haute Savoie dishes down with a glass of authentic regional wine!


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