Many renowned chefs have opened gourmet restaurants in the most prestigious French resorts like Courchevel, Megève and Chamonix-Mont-Blanc. Restaurants like the Chabichou, the Bateau Ivre, La Ferme de mon Père or Le Hameau Albert 1er have now become internationaly famous.

Inspired by the Savoyard gastronomy, their chefs are constantly inventing original and creative recipes, lots of them including foie gras, such as beaf filet in a pastrycase with foie gras sauce, foie gras creamy soup, or melting foie gras on pain perdu.

Find them all in our recipe box!

The Savoyard Specialties The Crozets The Crozets are small square pasta made of buckwheat. They were brought to Savoy from Italie in the 16th century. They are often served in ski resorts and are delicious when cooked au gratin.   The Tomme au Marc de Raisin The Tomme is the oldest Savoyard cheese. Made by peasants since the 14th century, it was produced in summer and consumed all winter long. It is a pressed, unheated cheese made of cow's milk. The Tomme au Marc de Raisin is aged under a sweet blanket of grape marc, the residue left after pressing grapes to make wine. It is a delicious, fruity and mellow cheese, with a very slight sharpness.   The Genepi The Genepi is a plant that can be found in the Alps over an altitude of 2000 metres. It is also a famous Savoyard liqueur made of aromatic alpine plants. These plants are picked in August and then macerated in alcohol. Every mountain dweller has his own secret recipe to make Genepi!