savoie

What comes to mind when we talk about Savoie and Haute-Savoie? The mountains, of course, skiing, snow, winter...

Savoyard cuisine was developed in the Middle Ages, under the Duchy of Savoy, which sought to demonstrate its greatness, particularly through its art of living. Its geographical location was ideal for furthering this idea: a crossing point for spices from the Orient; straddling the Alps, which would make up its pasta and polenta-based dishes; and right in the middle of the mountains, which would encourage the use of local cheeses.

La Tartiflette, Le Berthoud, Les Crozets, and of course La Fondue Savoyarde all can be found on this trip. We’ll do a lot of hiking here to burn all those calories!