FOOD & WINE IN THE FRENCH ALPS

The French Alps have two famous cuisines: Dauphinoise and Savoyarde. Neither of them calls for elaborate preparation but the dishes themselves are delicious and often world-famous. The classic regional dishes are fondue Savoyarde, gratin Dauphinois, raclette and tartiflette. Traditionally, the desserts are open tarts, made with mountain strawberries or blueberries. The Alps are famous for smoked mountain hams, as well as hazelnuts, chestnuts and honey. In the Aravis and Chablais the main 'industry' is dairy farming and local cheeses include Adondance, Chevrotin and Reblochon. Alpine dishes are best washed down with the local Rhone and quaffable light Savoie or Seyssel wines, perhaps followed by a liqueur (pungent Verveine and powerful Chartreuse are both made nearby).