Fromage Tas De Bois Ot
Berthoud 11 Semaphore Sifa 1 2
Originating from the Chablais region, Berthoud is a hot dish made with melted Abondance cheese, flavoured with garlic, pepper and white wine, and usually served with potatoes and local cured meats.
It’s a real invitation to enjoy good company – typical of mountain meals!
This semi-cooked pressed cheese, made from raw cow’s milk, is a symbol of the region. Its fruity flavour and melt-in-the-mouth texture make it a must-have on any Savoyard cheese platter.
To find out more about how it’s made, a visit to the Maison du Fromage Abondance is a must.
Lac D Arvouin Hiking La Chapelle D Abondance 230824 Marie El Hajal 41 2
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Although found throughout Savoie, Savoyard fondue is also popular in the Chablais region.
It combines several types of melted cheese (such as Abondance, Beaufort and Emmental),into which pieces of bread are dipped.
A quintessentially convivial dish, ideal after a day in the mountains!
Caught in Lake Geneva, perch is often served as fillets, lightly dusted with flour and pan-fried in butter, served with a lemon sauce and fresh herbs.
This light and tasty dish is a classic in local restaurants.
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This uncooked, pressed cheese, made from cow’s milk, has a mild flavour and a soft texture.
It is just as delicious served at the end of a meal as it is when melted in various dishes.
The Chablais region is also renowned for its vineyards, particularly those in Marin.
These wines, which are often light and white, are the perfect accompaniment to cheese specialities and fish from the lake.
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View of Raclette Dish With Delicious Assortment Of Dishes
Traditionally, raclette involves melting the cheese of the same name and scraping it over potatoes, served with cold meats and gherkins.
This hearty dish is very popular on winter evenings.
Small puff pastry turnovers filled with pear or apple compote, rissoles are traditional Savoyard pastries, often enjoyed during the festive season.
Find out more about the Fête de la Rissole
Rissoles Publier 25 01 2019 Otpeva 17
