Taste of Savoie

Taste of Savoie

A culinary and pictorial adventure of my food and travels through the Savoie region of France and wherever life takes me…

  • Caro
  • Cheese
    • Beaufort
    • Fondue
    • Raclette
    • Reblochon
    • Tomme de Savoie
  • Recipes
    • Starters & Snacks – Entrée
    • Main Courses
    • Vegetarian
    • Desserts and cakes
    • Baking-breads
  • Restaurants
    • Ain
    • Annecy
    • Chamonix
    • France
    • French Alps
    • Geneva and Switzerland
    • Genevois Area including Saleve
    • Les Gets
    • Lyon
  • Travels
    • Around France
    • Europe
    • Asia
  • Events & Festivals
  • Food Photography
  • Links

Buckwheat

Crozets
Beaufort Cheese local produce Main Courses Recipe Vegetarian 

Crozets – A Savoie Pasta

February 28, 2013October 19, 2018 Caro 7 Comments Alpina, Buckwheat, cheese, Crozet, Crozets, Croziflette, Diot, Diots au Vin Blanc, food, France, Haute Savoie, local produce, Pasta, recipe, Savoie, Savoyard, taste of savoie

The Savoie region has its’ own speciality pasta called Crozets.  These are small pieces of pasta typically flat and square. 

Read the full post
  • Facebook
  • Twitter
  • Instagram
  • Pinterest
  • LinkedIn
  • Tumblr

Don't miss a Tasty post

Please enter your email address below to receive new posts from Taste of Savoie

Search hotels and more...

Destination

Check-in date

Check-out date

Booking.com

Taste of Savoie on Facebook

Facebook

Taste of Savoie on Instagram

tasteofsavoie
What's that fish called in French? Deciphering a f What's that fish called in French? Deciphering a french fish and seafood menu. Do you know your Églefin from your Espadon? So whilst we are all in lockdown just dreaming of the next trip to a french restaurant - why not learn some of the French fish names. I’ve created a post with a comprehensive list of the English fish names and the French translation - hope you find this useful. 🦀🦐🐟LINK IN BIO🦀🐠🐙 #frenchfishnames #whatsthatfishcalled #nomdepoisson #seafoodmenuinfrench #culinarytravelblogger #tasteofsavoie #foodculture #frenchblogger #bloglifestyle #travelfrance #francetourisme #englishtofrenchfish #quellepoisson #seafoodinfrench
Today I’m mainly dreaming of being back in beaut Today I’m mainly dreaming of being back in beautiful Cambodia and eating the wonderful food. I visited in December 2019 and it could be a while before we are able to safely travel internationally. In Battambang I had lunch and dinner at Jaan Bai a wonderful small restaurant with a great atmosphere. Jaan Bai which means rice bowl in Khmer is a social enterprise restaurant initiative of the Cambodian Childrens Trust. It not only provides employment for young Cambodians who benefit from a profit share arrangement, but 0ver 50% of the profits go to supporting the work of The Cambodian Children’s Trust. 
So you get to eat wonderful food in lovely surroundings with friendly staff and help a really worthy cause. Bookmark this place for your next visit to Cambodia.
Delicious and healthy sweet potato, spinach and re Delicious and healthy sweet potato, spinach and red onion frittata! More confinement cooking! This recipe is from Caroline Artiss Beauty Foods. I found it in an old copy of Good Housekeeping. Going through old magazines and tearing out the recipes. Just one of my fun confinement jobs! What have you been wanting to do for ages and finally have time to do? This frittata was very tasty and just as good served cold the next day! #confinementcooking
It’s the time of year that we can find wild garl It’s the time of year that we can find wild garlic or ail d’ours growing in the hedgerows, beside the ditches and around the edges of fields. During your confinement daily exercise why not take a bag and pick some. The smell is divine and making pesto with these delicate leaves is so easy! Here’s my recipe - I added extra garlic as an immune booster! Wild Garlic Pesto 5 - 6 good handfuls of wild garlic leaves Extra virgin olive oil 2 garlic cloves - crushed 50 - 100g pine nuts (you could try other nuts, hazelnuts would be nice) 75g - 100g freshly grated or roughly chopped parmesan Black pepper Whizz up the wild garlic leaves, pine nuts, chopped garlic cloves and parmesan in a food processor or crush in a pestle and mortar, season with black pepper and add extra virgin olive oil to form a thick paste. . . #wildgarlic #aildours #wildgarlicpesto
Virtual Apero time in Lockdown in France! - the la Virtual Apero time in Lockdown in France! - the latest trend to take France by storm...read more on Taste of Savoie and enjoy a delicious savoury apéro cake! Click on the link in bio - Santé
It’s virtual Apero time - let’s eat Apero cake It’s virtual Apero time - let’s eat Apero cake... UPDATE - RECIPE LIVE ON THE BLOG NOW - link in bio! Without undermining the seriousness of what the world has been hit with - the one thing that is so important is keeping in touch and being social. The latest trend to take France by storm is the ‘Virtual Apero Time’. Use your favourite video calling app that allows multiple people on the call and say santé to your friends and family and enjoy a relaxed Apero time chatting. While your chatting what could be better than an Apero cake to snack on. Here’s my latest Apero cake with chorizo, roasted red peppers, sun dried tomatoes, feta and courgette. RECIPE COMING ON TASTE OF SAVOIE VERY SOON.
Latest activity in the Taste of Savoie kitchen - k Latest activity in the Taste of Savoie kitchen - keeping busy during confinement, making a new sourdough starter! Now wait 3 days for the ferment To begin! I used Paul Hollywood’s recipe with grated apple. Are you making sourdough? #selfisolationsourdough #sourdoughstarter #paulhollywoodrecipe #confinementchallenge #breadmaking #tasteofsavoie ‪#foodblogger‬ #bloglifestyle #frenchblogger #tasteofsavoiekitchen #tasteofsavoie
My last lunch before confinement in France. Little My last lunch before confinement in France. Little did we know, whilst sitting eating, chatting and laughing in the sunshine beside the snowy piste in Les Gets, that this would be our last day of freedom and life as we know it for a while. Thank goodness I got to taste this delicious brownie with Piémont hazelnuts and vanilla ice cream at Le Bacchus at Crychar hotel in Les Gets. Stay safe and well everyone - I’m cooking my way through this confinement in France, what are you doing?
What a delicious dinner at Hotel Christiania in Le What a delicious dinner at Hotel Christiania in Les Gets! Fabulous food, great service in a warm and friendly atmosphere. On Monday evenings the brilliantly talented Squid Lips band play live throughout the evening.
Back at Ferme de Montagne I went back to try the Back at Ferme de Montagne I went back to try the three course dinner menu and see the evolution of the cuisine of Jesse and Valentine and I enjoyed every wonderful mouthful! Here’s a little animation of dinner from these truly talented chefs! #fermedemontagne #jessesmith #valentinecostuna #eatlesgets #lesgetsrestaurant #finedininglesgets #cuisinelesgets #gastroart #tasteofsavoie #foodblogfeed #bloglifestyle #frenchblogger #makeitdelicious #eatbeautiful #culinarytravelblogger
Now THAT’S a burger! A fabulous Belved Burger at Now THAT’S a burger! A fabulous Belved Burger at Le Belvedere restaurant on Mont Chery, Les Gets. Where did you eat your best burger? This one is delicious and decadent but why not after a tough morning skiing!😘
A 3 chef collaboration at Ferme de Montagne in Les A 3 chef collaboration at Ferme de Montagne in Les Gets. I recently enjoyed a tasting menu created by Michelin starred chef Jon Marsden Jones in collaboration with the talented resident chefs at Ferme Montagne - Valentine and Jesse. Jon Marsden Jones worked at the Ferme de Montagne from 2013 - 2015 and came back for a series of ‘pop up’ evenings working with the current team of chefs. The results were stunning - all coming on Taste of Savoie very soon. For now here is one of my favourite desserts I’ve ever tasted! And I am not a dessert person… White chocolate, yuzu, black sesame, liquorice macaron
Load More… Follow on Instagram

Bites from Taste of Savoie

Apero Time in France

Apero Time in France

Apero Time in France.

Most important time of the day - try one of my apero cake recipes on Taste of Savoie.

https://tasteofsavoie.com/2020/04/02/apero-cake/

Now THAT is a BURGER

Now THAT is a BURGER

Now THAT is a BURGER.

The Belved burger at Le Belvedere on Mont Chery, Les Gets - delicious and decadent - but why not after a mornings skiing!

Taste of Savoie on Twitter

My Tweets

Popular Posts

  • Les Gets Restaurants
  • Taste of Savoie Travel Highlights of 2018
  • Food & Wine Festivals and Events in France in January and February 2019
  • French meat cuts
  • Smoked Salmon Tartiflette
  • Le Bilboquet Restaurant Annecy
  • Baked Reblochon Pithivier style!
  • Christian Tetedoie Restaurant, Lyon
  • Cassoulet from Castelnaudary
  • The Villas of Benicassim Castellon Spain
  • Le Viu Restaurant, Palace de Menthon, Menthon St. Bernard

RSS Taste of Savoie

  • French Fish Names
  • Savoury Apero Cake
  • Ferme de Montagne, Les Gets
  • Christmas Markets 2019 – Haute Savoie, Savoie, Rhone Alps and Genevois region
Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy

Pages

  • Caro
  • Cheese
  • Cookie Policy
  • Food Photography
  • Links
  • My Instagram Feed
  • Privacy Policy
  • Recipes
  • Restaurants
  • Sights of Savoie and beyond
  • Taste of Savoie
  • ToS Travels

Social

  • Facebook
  • Twitter
  • Instagram
  • Pinterest
  • LinkedIn
  • Tumblr

Privacy Policy
Cookie Policy

Follow Taste of Savoie Pinterest

Living in France
Copyright © 2020 Taste of Savoie. All rights reserved.
This site uses cookies: Find out more.