Chambéry has a long-standing market culture that reflects the agricultural roots of the Savoie. At the centre of the city’s food scene is Les Halles, the permanent covered market, which provides a reliable daily selection of regional cheeses, cured meats and seasonal produce.
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Driving across France often feels like a race, but an overnight stop in Bourges reveals the quiet charm of the Berry region. From the towering Cathédrale Saint-Étienne to the hidden canals of the Marais, here is how to spend 24 hours in this historic city.
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The market is the heartbeat of life here in the Haute Savoie and indeed throughout France. It is where the terroir actually meets the table. Wherever I travel in France, I always seek out the local markets.
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Five recipes using Reblochon cheese – I’ve put together 5 recipes from my Taste of Savoie blog all using the versatile cheese from this region – Reblochon. *Reblochon cheese gained AOC status in 1958 and was first produced in the Thônes and Arly valleys, in the Aravis in the Haute Savoie.
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Time to get inventive in the Taste of Savoie kitchen with the delicious Savoyard staple ingredients! Reblochon cheese made here in the Haute-Savoie is the most popular cheese in the region and the star of the wonderful mountain dish the Tartiflette.
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The tartiflette can be found in many guises as chefs in the Rhone-Alps region find ways of making a ‘fusion’ dish using the local Reblochon cheese from Haute Savoie. So I thought I’d try a fusion take with a Smoked Salmon Tartiflette. It is one of those dishes that you can’t get enough of
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Reblochon is a versatile cheese; it can be used in many ways and a variety of dishes and is a great addition on any cheese board. Why not try it in an omelette, as I have here!
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The Kringle bread hails from Estonia, an attractive, versatile bread recipe. The ideas for fillings, both savoury and sweet, are endless and most of the fun is creating your own. To create a fusion Savoyard version, the star of the Haute Savoie…Reblochon has to be involved, so I took a few of the main ingredients from the tartiflette and incorporated them into a bread.
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I could ‘virtually’ smell this delicious, comforting soup whilst still in the research stages, that is how powerful the flavour of a really good French onion soup is. And it seems there are as many variations on a theme for this soup as there are departments in France.
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My latest recipe with Reblochon – A leek, bacon, mushroom and Reblochon tart. I’m always looking for ways to cook with Reblochon cheese because I love this versatile cheese – it works in practically any dish. It’s a local cheese in the Haute Savoie and has had the prestigious AOC status since 1958.
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