This article is brought to you by a passionate explorer with a penchant for great food.
Nestled in the southeastern corner of France, just a stone’s throw away from the Swiss border, lies the picturesque Savoy region. It’s a place where nature’s majesty meets the artistry of cuisine. If you’re a food enthusiast with a taste for adventure, Savoy should be on your culinary bucket list. In this article, we’ll take a gastronomic journey through the Savoy region, unveiling some of its most delightful food experiences.
Table of Contents
1. A Feast of Fish by Lac Léman
Where the French call it Lac Léman and the Swiss call it Lake Geneva, it’s a haven for fish lovers.
Picture yourself on the rooftop terrace of the restaurant Les Jardins du Léman, gazing at the shimmering waters of Lac Léman. Here, the highlight of your meal is undoubtedly the local fish. Savoy is blessed with an array of freshwater treasures, including fera, omble chevalier, and perch.
Fera, a delicate whitefish, is a must-try. It arrives at your table swimming in a fragrant, buttery sauce, accompanied by thyme-infused risotto. The gingerbread croutons add a delightful twist to every bite. But the debate rages on about which fish reigns supreme, with locals having their favorites. Evelyne Hurtaud, your trusty guide, passionately champions the omble chevalier for its exceptional delicacy.
As you savor these fishy delights, you’ll find that simplicity is key in preparing them. Locals often grill them and serve them with a creamy lemon sauce, a testament to the region’s culinary tradition.
The omble chevalier, an arctic char found in the deeper Alpine lakes, awaits your palate at the Hotel Restaurant Du Port. Here, you’ll witness the fish being expertly filleted and served with waxy potatoes, artichoke puree, and pear poached in red wine. The lemon and cream sauce elevates the dish to a symphony of flavors.
To complete this fishy trilogy, head to Les Pêcheurs in Sciez, where you’ll relish battered perch fillets paired with a trio of delectable sauces: tartare, white wine with shallots and cream, and lemon and cream. It’s a gourmet twist on classic fish and chips, enhanced by the breathtaking lakeside setting.
In the end, whether it’s fera, omble chevalier, or perch, one thing becomes clear: if you lived by the shores of Lac Léman, you’d likely make fish a daily indulgence.
2. The Curious Case of ‘The Goat’
Wine tasting takes an unexpected turn at Château La Tour de Marignan.
In an 11th-century wine cellar at Château La Tour de Marignan, you’re introduced to a unique experience known as ‘The Goat.’ No, it doesn’t involve actual goats but rather a frothy concoction that’s nothing short of extraordinary.
Imagine sipping a drink that bursts with flavors of vanilla, rum, and blackcurrant. This is ‘The Goat’ – a concoction of grape and apple juice, fermented directly in barrels under high pressure. It’s an explosion of taste that you must savor quickly, just like a frothy milk from a goat.
Olivier Canelli, one of the brothers running this five-hectare family wine estate, is on a mission to redefine winemaking traditions. Their ancient cellar, dating back to the 11th century, stands as a testament to their commitment to organic and biodynamic winemaking. With fewer sulfites and no added sugar, their wines offer a pure expression of the grapes’ natural sweetness.
Savoy, known for its white wines, surprises with a delightful selection of reds, sparkling wines crafted using the champagne method, and the sweet ratafia. The highlight, however, is ‘La Chèvre,’ the same frothy delight from the barrel, but sans the froth. It’s a must-try for adventurous wine enthusiasts.
3. An Alpine Culinary Oasis – Refuge du Plan de l’Aiguille
Ascend to the heights of Aiguille Du Midi, then descend into culinary bliss.
Take a cable-car to the summit of Aiguille Du Midi, standing at a breathtaking 3,842 meters above sea level, and you’ll witness the majestic Mont Blanc in all its glory. Yet, it’s the journey back down to Plan de l’Aiguille that unveils a hidden gem – Refuge du Plan de l’Aiguille.
This striking white mountain hut with its inviting red shutters overlooks the Chamonix Valley and beckons you to experience Alpine cuisine at its finest. While it serves as a shelter over winter, it transforms into a culinary haven from May to October.
Step inside, and you’ll be greeted by a delightful display of fruit tarts, each a work of art in its own right. From raspberry extravaganzas to apple creations resembling a cascade of coins, your taste buds are in for a treat.
The menu here is a hearty tribute to the region, featuring the unique farcement savoyard – a round loaf made of grated potato and dried fruit wrapped in bacon. But perhaps you’ll be tempted by la croute aux trompettes, a heavenly combination of melted cheese, cream, stiff bread, white ham, and black chanterelles.
Meet Claude Quenot, the custodian of this historic hut since 2008. As he pours you a glass of homemade camomile flower spirit, you’ll discover that his winter diet in Chamonix leans towards sauerkraut and well-cooked beef, a stark contrast to the exquisite dishes offered at Refuge du Plan de l’Aiguille.
As you savor these Alpine delights, you’ll be surrounded by the awe-inspiring beauty of the mountains, making it a meal to remember.
4. The Edible Forest in Vallorcine
Join Sébastien Perrier on a mesmerizing journey through the forest.
Vallorcine, near the Swiss border, is the starting point for a captivating adventure led by Sébastien Perrier. Over the course of the morning, Sébastien will guide you through the forested mountainside, unveiling the secrets of the edible forest.
Imagine being able to identify a multitude of plants, knowing not only which ones are safe to eat but also how to prepare them. Sébastien’s expertise, gained through a decade of study and six years as a guide, allows him to introduce you to the wonders of wild spinach, sorbier (used for making alcohol and marmalade), and much more.
As you hike along enchanting paths, cross wooden bridges, and marvel at waterfalls, Sébastien shares his knowledge and treats you to an array of delights. Herbal tea made from foraged meadowsweet, sweet clover cookies, and homemade yarrow cake provide a flavorful interlude during your adventure.
While you’ve enjoyed fine dining in Chamonix and indulged in lavish lunches by Lac Léman, this simple packed lunch amidst the forest is bound to be the most unforgettable meal. With alpine peaks rising above the tree line, you’ll savor each bite in
Frequently Asked Questions (FAQs) about Culinary Delights
Q: What are some must-try dishes in the Savoy region of France?
A: When in Savoy, don’t miss out on fera, omble chevalier, and perch – three delectable lake fish. Also, savor farcement savoyard, a unique potato cake wrapped in bacon, and explore a variety of fruit tarts and Alpine specialties.
Q: What makes ‘The Goat’ wine experience at Château La Tour de Marignan special?
A: ‘The Goat’ is a unique wine tasting adventure where you indulge in a frothy concoction bursting with vanilla, rum, and blackcurrant flavors. It’s crafted from grape and apple juice, fermented under high pressure, offering a distinctive and memorable wine-tasting experience.
Q: What can I expect at Refuge du Plan de l’Aiguille?
A: This mountain hut is a culinary oasis in the Chamonix Valley. From May to October, it offers hearty Alpine cuisine, including farcement savoyard and la croute aux trompettes. The picturesque setting complements the delectable dishes, making it an exceptional dining experience.
Q: Tell me more about the edible forest adventure in Vallorcine.
A: Join Sébastien Perrier on a mesmerizing journey through the forest. Learn to identify edible plants, including wild spinach and sorbier. Sébastien’s expertise, combined with the stunning natural surroundings, makes this an unforgettable culinary adventure.
3 comments
Wow, this is an awesome article about savoy food! I wanna try the lake fish and that frothy wine thingy. Great job, buddy!
culinary adventures in savoy sounds amazin wanna go there now. where can i get that frothy wine?
Love how they talk about the edible forest with plantin and spinach. Cool to learn new stuff like this!