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…

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      • Les Gets Restaurants open for takeaway Winter 2020/21
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Joseph Paccard

Joseph Paccard Caves - refining reblochon
Around France Beaufort Cheese Fondue food traditions Haute Savoie local produce Photography Reblochon Tomme de Savoie ToS Travels 

Fromagerie et caves Joseph Paccard in Manigod

October 24, 2014September 21, 2018 Caro 0 Comments Abondance, Alps, Beaufort, Caves de Paccard, cheese, cheese fondue, Chevrotin, fondue savoyarde, food, France, french food, Fromage, Haute Savoie, Joseph Paccard, les fromages du fermier, Manigod, Paccard, reblochon, Rhone Alps, Rhône-Alpes, Savoyard, Savoyarde, tartiflette, taste of savoie, Tome de Bauges, Tomme de Savoie

That glorious smell, synonymous with the Haute Savoie hits you before you ever see a cheese roundel.  We enter the

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GASTRO DINING IN LES GETS

GASTRO DINING IN LES GETS.

What a wonderful gastronomique dining experience at Restaurant des Granges in Les Gets - The tasting menu created by Duncan is superb - open Friday and Saturday evenings.

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/

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It’s a holiday here in France today it’s Asce It’s a holiday here in France today it’s Ascension Day - sadly in the Haute Savoie we’ve so far had rain, sleet and even snow! so it seems like a warming melting cheesy tartiflette kind of day! The traditional tartiflette from the Haute Savoie is made with bacon, potatoes and reblochon cheese - recipe on my blog Taste of Savoie - link in bio. I changed it up a bit and made one with confit de canard and potatoes from a tin using store cupboard staples! (so I didn’t have to go out in the cold and sleet!) Luckily there is always a Reblochon cheese in my fridge! I recently made a Cauliflower and Smoked Diots tartiflette, swapping the potato and bacon! Sometimes I use gnocchi instead of potatoes and I’ve even got a smoked salmon tartiflette recipe on Taste of Savoie! Have you tried a variation on a tartiflette? what would your favourite mix be? Or maybe you’re a purist and only the original tartiflette will do! A TRIO OF TARTIFLETTES Pics 1 & 2 - confit canard tartiflette Pics 3,4 & 5 - Diots and cauliflower tartiflette Pic 6 - smoked salmon tartiflette preparation . . #tartiflette #tartiflettemaison #fusionfrenchfood #hautesavoiefood #reblochon #reblochondesavoie #savoyardfood #tasteofsavoie #foodculture #goodtaste #worththecalories #heresmyfood #bloglifestyle #frenchblogger #foodandtravelblogger #makeitdelicious #tasteofsavoiekitchen #livetoeat #faitmaison
Take-away just went up a notch! I found Chef Olivi Take-away just went up a notch! I found Chef Olivier Gérard from L’Ancolie Chalet du Lac in Cruseilles at our local market in Viry, Haute Savoie on Saturday. It’s wonderful to see the initiatives from local chefs during the restaurant closures in France. What a great selection of delicious dishes he is offering. From 4 different types of burgers maison with polenta frites, calamar farci andalou to the amazing dish - a famous recipe of La Fideua - a Valencienne dish similar to a paella with seafood but made with pasta and soupe de poisson, lobster bisque and flambéed with cognac. The desserts looked very tasty as did the Terrine of Salmon, pâte en croute and fresh burata (made by hand in a small village in Puglia by a 76 year old Italian man) served on a bed of a tartare of tomatoes. Chef Olivier Gérard can be found at Viry market every Saturday and at Valleiry market on a Sunday. He also offers an ordering and delivery service with local pick up points on a Friday and Saturday evening in Viry and Valleiry - check their Facebook page for the weekly menu and more details - L'ancolie Chalet Du Lac . #tasteofsavoie #foodculture #bloglifestyle #frenchblogger #makeitdelicious #fideua #valencienne #seafood #takeawayviry #emporterhautesavoie #lancoliecruseilles #gerardolivier
It’s National Cheese Fondue Day today! Let’s c It’s National Cheese Fondue Day today! Let’s celebrate this fabulous winter warming dish as the weather is turning a little cooler again here in France with the threat of more snow coming! Here’s my Savoyard Fondue recipe from my blog Taste of Savoie - link in bio or you can save this recipe in your Instagram collections. 🧀 A Fondue Savoyarde 400g Beaumont – a French Gruyere 300g Comte 150g Vacherin – Swiss 1 1/2 teaspoons cornflour a small glass of Kirsch 1 bottle of dry white Savoie wine – I used Apremont 1 garlic clove 1 large loaf of bread cut into 2-3cm cubes Mix the cornflour with the Kirsch. Rub the peeled and cut in half garlic clove around the inside of the fondue pan, normally a large Le Creuset or heavy-bottomed type pan. Pour in half the bottle of wine and bring to the boil.  Add the Kirsch and cornflour mix stirring continuously with a wooden spoon until it lightly boils. Slowly add the grated cheese, alternating with a little wine.  Make sure the mixture is hot enough to melt the cheese but doesn’t re-boil as this could curdle the cheese. NB: I made the fondue on my hob and then when piping hot and ready I put it on the portable stove for serving and to keep warm at the table – bon appétit! #cheesefondue #savoyardfondue #Savoyardfood #fondue #mountainfood #savoie #hautesavoie
Potato and Artichoke Al Forno This might not be th Potato and Artichoke Al Forno This might not be the prettiest dish but my goodness it is tasty! I served this with my spring lamb for Easter Sunday. I was looking for something a little different to go with my roast lamb. It’s from Jamie Oliver’s 5 Ingredients book which is one of my go to books for quick ideas. New potatoes, Artichokes, fresh fennel baked and then add cream and parmesan and baked again! #jamieoliver5ingredients #jamieoliverrecipe #fennel #artichokes
It’s asparagus season I love seeing the new seas It’s asparagus season I love seeing the new season asparagus arrive and know we must make the most of this delicious vegetable. One of my favourite ways is to make a tart and spread the base of the puff pastry with something yummy like pesto mixed with cream cheese/mascarpone/ricotta or try my latest mix - see below and then place the asparagus spears over and bake in the oven. Why not save this recipe to your collection to try later! Take a packet of puff pastry. Spread a mixture of mascarpone, fresh herbs, seasoning and chopped sun dried tomatoes and spread over the pastry. Lay the asparagus spears on top, brush with olive oil and sprinkle with grated parmesan. Cook in a preheated oven (180 - 200) for about 15 - 20 minutes. this was delicious! #asparagus #cookingwithasparagus #springvegetable #asparagusrecipe #tasteofsavoie #goodtaste #heresmyfood #bloglifestyle #frenchblogger #makeitdelicious #tasteofsavoiekitchen #simplefood
It’s that time of year again! Time to forage and It’s that time of year again! Time to forage and make wild garlic pesto - I love walking in the woods in the Haute Savoie during springtime with the smell of garlic in the air. Picking the wild garlic has become a annual ritual for me and then rushing home to make a delicious wild garlic pesto. here’s my recipe: why not SAVE this recipe - or click the link in my bio to read more about this versatile wild plant. Wild Garlic Pesto 2 or 3 handfuls of wild garlic leaves
1 clove garlic peeled and roughly chopped
A squeeze of lemon juice
Extra virgin olive oil
50g pine nuts 
75g freshly grated or roughly chopped parmesan
small pinch of salt
black pepper   Whizz up the wild garlic leaves, chopped garlic, pine nuts and parmesan in a food processor or crush in a pestle and mortar.
Season with salt black pepper.
Add the olive oil and lemon juice to form a thick paste.   I drizzle the pesto over a soup, also toss it through pasta and spread it onto french toasts and top with sun-dried tomatoes.  Pesto is the most versatile and tasty ingredient to jazz up many dishes.  The flowers make a great garnish.  You can mix it up a bit by using different nuts, maybe try walnuts or hazelnuts.  Swap some of the wild garlic for rocket leaves for a peppery flavour.  Maybe swap the olive oil for a flavoured nut oil for a different flavour.
FREEZING TIP - Pesto freezes well and as you usually only need small amounts, you can freeze it in ice cube trays #wildgarlicpesto #aildours #bearsgarlic #wildgarlicpestorecipe #pestorecipe #hautesavoie #wildgarlic #tasteofsavoie #foodculture #bloglifestyle #frenchblogger #makeitdelicious #simplefood #eatbeautiful #faitmaison
What a great local find! Le fournil Jonzierois is What a great local find! Le fournil Jonzierois is a wonderful boulangerie just a few minutes from my village and I’d never tried it! Funny how we develop habits and go to the same places. Since living in France my daily habit of having fresh bread at home is a special one for me. I still love my other local boulangerie and now I have a choice! This boulangerie in Jonzier Epagny has wonderful different style artisan breads and fabulous sourdough loaves (pain au levain naturel). My sourdough starter is having a rest! #LefournilJonzierois #artisanbread #frenchbakery #boulangeriehautesavoie #painlevain #jonzierepagny #frenchlife #dailybread #hautesavoie #tasteofsavoie #foodculture #bloglifestyle #frenchblogger #appetitejournal #livewelleatwell #dailybread #frenchbread #painquotidien
Alternative Birthday Celebrations Just because we Alternative Birthday Celebrations Just because we can’t all get together at the moment doesn’t mean we can’t celebrate Birthdays! We found a great way to celebrate a friends Birthday yesterday. A zoom cooking class with the lovely Nikki from @chaletsavoiefaire - this was a lot of fun and a couple of hours to cook and share the Birthday fun with our friend. Have you found creative ways to celebrate Birthdays in this time? Check my story for more pics! One of the things we made was this fabulous gluten free and Vegan chocolate Torte and it’s delicious! No added sugar - so it’s healthy too! It’s got hazelnuts, cocoa powder and coconut oil for the base and a delicious chocolate and coconut cream filling. #zoomcooking #onlinebirthday #vegancooking #chocolatetorte #vegandessert #veganfood
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