Gastronomy and terroir in the Deux Savoies

The delicious cheeses of Savoie

Savoie is a mountainous pastoral region where cows graze in lush pastures. Idyllic campsites are beautifully located here and the landscape is sprinkled with two main cattle breeds, Abondance and Tarine, originating from the Vallee de l’Abondance in Haute-Savoie and the Tarentaise Valley in Savoie. The Montbéliarde, from the Jura, can also be found, producing high quality milk which is used for the region’s speciality cheeses. Indeed, 8 AOPs (Appellation d'Origine Contrôlée) and IGP (Protected Geographical Indication) are found here: Abondance, Beaufort, Emmental de Savoie, Reblochon, Tome des Bauges, Tomme de Savoie and the rare goat cheese from Savoie - Chevrotin. The fascinating Savoie cheese route leads you past 72 sites: farmers, cheese makers, refiners, etc. where professionals are happy to share their passion with you. You will of course find these cheeses on the menu of restaurants, featuring in some of the most famous gastronomic specialities of Savoie: tartiflette, fondue, raclette and more.



Wines of Savoy

To accompany these delicious cheeses nothing beats a Savoie wine. The Savoie vineyards spread over four departments (Savoie, Haute-Savoie, Ain and Isère) and is divided into 3 AOCs (Savoy, Roussette de Savoie, Seyssel) and 20 geographical denominations: Ayse, Crépy, Marignan, Ripaille, Marin, Frangy, Seyssel, Chautagne, Marestel, Jongieux, Monthoux, Monterminod, Saint Jeoire du Prieuré, Apremont, Les Abymes, Chignin, Chignin Bergeron, Montmelian, Arbin, Cruet and Saint Jean de la Porte. White wines are the most prevalent among these appellations (70%), with reds acounting for 20% of production and rosé the rest. The sparkling wines of the Deux Savoie were officially recognised as the crémant appellation in 2014 and are a perfect match for a raclette or a fondue. These wines can easily compete with the finest wines of France – just follow the route des vignobles in Savoie Mont Blanc to see for yourself! Three itineraries take you from cellar to cellar, with tastings along the way and the chance to meet and share the enthusiasm of the local winemakers. Be sure to visit the campsite bar and enjoy a glass of something very refreshing and very local!


Fish from the lakes and rivers of Savoie

The Savoie is a mountain region where water is an integral part of the landscape. With shimmering lakes and cascading rivers, there are many fishing opportunities. A glance at local menus shows that fish and shellfish feature prominently in the Savoyard gastronomy. Perch, trout, pike, monkfish and crayfish are some of the freshwater species that are caught in Savoie and are often on offer in restaurants, not to mention the féra, a close relative of the trout and speciality of Lake Geneva.


Savoy, a star destination

With Marc Veyrat, the famous chef with 3 stars in the Michelin guide, the gastronomy of the Savoie has reached a new high. He is not alone as a celebrated chef of the Savoie Mont Blanc region. It has 30 starred chefs, including four with 3 Michelin stars. Among the new generation, Jean Sulpice, not yet 40 years old, has given back his two stars at the Auberge du Père Bise on the shores of Lake Annecy. Eating well in Savoie is easy! As well as the prestigious restaurants, there are countless traditional eateries to welcome you in an authentic setting. The menus may be less elaborate but there are traditional recipes all featuring local products. Above all, wherever you stay, be sure to sample the fare at the campsite restaurant – the delicious menus, and value for money, are generally excellent and showcase the finest Savoyard specialities.

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