Traditional French alpine food is a hearty mix of cheese (fromage), potatoes (pommes de terre), onions (oignons), cream (crème) and bacon bits (lardons). For a taste of the Alps, make sure you try one of these...
Raclette: A huge wheel of raclette cheese is heated by a special machine (think small portable bar fire). The warm, melting cheese is then scraped on to your plate to be enjoyed with potatoes, cured meats, gherkins and pickled onions. Best enjoyed with a glass of local white wine (vin blanc). Legend warns that the cheese will harden in your stomach if you drink anything else! Check out how to eat it (with dignity) below
Tartiflette: The modern version of tartiflette was developed in the 1980’s as a way to boost sales of tartiflette cheese, but its origins go back much further. The baked mix of potatoes, cream, lardons, onions and cheese, cheese and some more cheese will leave you full and happy after a long day on the slopes
Croziflette: This is like tartiflette, but made with crozets (little square-shaped pasta) instead of potatoes, making a lovely, creamy pasta bake. Crozets originated in the Savoy region, so it really is a local dish
Fondue: Fondue started off in Switzerland but its popularity quickly spread across the Alps. A Savoyarde fondue is made of a blend of Comté, Beaufort, Reblochon and Abondance cheeses all melted together with a little bit of wine. It’s traditionally served with bread for dipping, but you might also find it served with cured meats and gherkins