Baked Reblochon Pithivier style!

Time to get inventive in the Taste of Savoie kitchen with the oh so 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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Puntarelle Salad in Milan

What’s a Puntarelle you ask…this was a new for me too! It is a salad ingredient from the chicory family and seems to be unique to Italy. It is sometimes known as asparagus chicory and indeed when a local at a nearby table could see me trying to work it out with the waiter in a mixture of broken French, Italian and English, he stepped in and said this is similar to asparagus.

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Smoked Salmon Tartiflette

The tartiflette can be found in many guises as chefs in the Rhone Alps region find ways of making a

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Savoyard fusion Estonian Kringle

As promised in my last post here is a recipe that I have adapted to create a Savoyard fusion Estonian

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Fusion Savoyard French Onion Soup – soupe à l’oignon à la lyonnaise

I could ‘virtually’ smell this delightful soup whilst still in the research stages, that is how powerful the flavour of

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Apero time in France!

Apero time is a very serious time of day in France!  This can be taken at midday just before lunch

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It’s Mardi Gras…Let’s eat Bugnes!

Les Bugnes are delicate and small twisted ribbon style beignets and are made from a dough very much like a

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