Smoked Salmon Tartiflette
The tartiflette can be found in many guises as chefs in the Rhone-Alps region find ways of making a ‘fusion’
Read the full postThe tartiflette can be found in many guises as chefs in the Rhone-Alps region find ways of making a ‘fusion’
Read the full postAs promised in my last post here is a recipe that I have adapted to create a Savoyard fusion Estonian
Read the full postI could ‘virtually’ smell this delightful soup whilst still in the research stages, that is how powerful the flavour of
Read the full postTomme comes in many guises – Tomme de Savoie is a variety of Tomme cheese from The Savoie region in
Read the full postWild Boar Ragu It’s that time of year again as Autumn creeps in, the days become shorter and there is that
Read the full postThis is a simple recipe and makes a good starter or light lunch. You could use any soft melting cheese
Read the full postDiots are a Savoyard Sausage and I have been enjoying finding new ways to cook Diots, pronounced Deeyo. The
Read the full postThe Brioche de Saint Genix, originated in a small Savoyard village called Saint-Genix-sur-Guiers, about 30 kms from Chambery in the
Read the full postReblochon Frittata – a made up recipe in the Taste of Savoie Kitchen. Reblochon cheese is so versatile, it can
Read the full postDiots au Vin Blanc, this is a local Savoyard dish often found on the plat de jour menus during the winter
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