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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Lent

Les Bugnes for Mardi Gras
Apero, Starters & Snacks Baking-breads Events & Festivals food traditions Recipe 

It’s Mardi Gras…Let’s eat Bugnes!

March 4, 2014February 15, 2021 Caro 1 Comment beignets, Boulangerie, Bugnes, Bugnes Lyonnaise, Carnival, doughnuts, Duchy of Savoy, Fat Thursday, Fat tuesday, food, food traditions in France, french food, Haute Savoie, Lent, Les Bugnes, Lyon, Mardi Gras, Mardi Gras in France, recipe, recipe for Bugnes, Rhone Alps, Shrove Tuesday, taste of savoie

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

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Wed 06 Jul 2022

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What to do with leftover cheese fondue

What to do with leftover cheese fondue

What to do with leftover cheese fondue?.

I’ve found lots of ways to use up this delicious cheese sauce - check out my blog post on Taste of Savoie.

Do you know your Italian Olive Oils

Do you know your Italian Olive Oils

Do you know your Italian Olive Oils?.

I discovered some delicious extra virgin olive oils in the Umbrian countryside.

Read my blog post on Taste of Savoie.

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🥘Cooks 🌎Explores 🍴Eats 🇫🇷France. Pro photographer & culinary travel blogger Follow my photo ig @caroblackwellphotography Ambassadeur @savoiemontblanc

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Everyone needs this burger in their lives! 🍔😍 What a fabulous burger at the Auberge de la Fruitiere in Vers, Haute Savoie - Confit de Canard - Red Cheddar - Cream cheese and smoked barbecue sauce - fait maison delicious bun XXL version pictured here #aubergedelafruitière #bestburger #meilleurburger #confitdecanard #tasteofsavoie ‪#foodporn‬ ‪#foodblogfeed #worththecalories #frenchfoodblogger #bloglifestyle #frenchblogger #makeitdelicious #livewelleatwell #faitmaison #hautesavoierestaurant
What to do with leftover cheese fondue 🫕 NEW BL What to do with leftover cheese fondue 🫕 NEW BLOG POST 🫕 Yes I know, some will say what is leftover cheese fondue? As I made too much Savoyarde cheese fondue recently, I needed to find out what to do with it all, and now I’ve tried a few things to do with leftover cheese fondue I’ll be making too much everytime! As well as ideas and tips for using up cheese fondue, check out my recipe for Endive au Jambon on my latest blog post #cheesefondue #leftovercheesefondue #savoyardecheesefondue #endiveaujambon #tasteofsavoie #cheesefonduerecipes #tasteofsavoie #worththecalories #frenchfoodblogger #heresmyfood #bloglifestyle #makeitdelicious #tasteofsavoiekitchen #faitmaison #cookingwithcheese
RACLETTE DE SAVOIE IGP In English Below Vous souha RACLETTE DE SAVOIE IGP In English Below Vous souhaitez déguster une Raclette de Savoie? alors attention, il n’y a qu’une Raclette de Savoie et elle est identifiée par la mention IGP. Ne vous trompez pas de raclette, faites le bon choix! histoire de la Raclette de Savoie LA RACLETTE DE SAVOIE EST UN FROMAGE DE QUALITÉ, ÉLABORÉ SELON UN CAHIER DES CHARGES STRICT. De la collecte du lait jusqu'à l'affinage, la Raclette de Savoie est issue d'une grande rigueur de production, en Pays de Savoie. C'est pourquoi elle bénéficie, depuis 2017, d'une indication Géographique Protégée, un signe de qualité qui valorise son origine, sa fabrication et son goût. La Raclette de Savoie est toujours nature, jamais fumée ni aromatisée. Quelques chiffres sur la Raclette de Savoie IGP : - 3 406 tonnes produites en 2020
- 8 semaines d'affinage sur des planches en bois - 26 producteurs et ateliers 🇬🇧 Would you like to taste a Raclette de Savoie? then be careful, there is only one Raclette de Savoie and it is identified by the IGP mention. don't choose the wrong raclette, make the right choice! A little history about Raclette de Savoie RACLETTE DE SAVOIE IS A QUALITY CHEESE, MADE ACCORDING TO STRICT SPECIFICATIONS. From the collection of the milk to the maturing process, Raclette de Savoie is the result of a rigorous production processes in the Savoie region. This is why, since 2017, it has benefited from a indication géographique protégée, a sign of quality that enhances its origin, its production and its taste. Raclette de Savoie is always plain, never smoked or flavoured. Some figures on the Raclette de Savoie IGP: - 3,406 tons were produced in 2020 Raclette de Savoie spend 8 weeks maturing on wooden boards. There are 26 producers and workshops in the Savoie region. #nevoustrompezpasderaclette #faiteslebonchoix #raclettedesavoie #raclettedesavoieigp #savoie #frenchcheese #fromagesavoie #savoyard #raclette #tefalfrance #tasteofsavoie #fruitierevaldarly
More eating well in Les Gets for Taste of Savoie. More eating well in Les Gets for Taste of Savoie. Les Durs à Cuire is one of my favourites in Les Gets. Consistently good food and great and friendly service - here are a few recent dishes I've enjoyed. 1. Thai Chicken Croquettes with sriracha and lime dressing 2. Crab roll in homemade brioche 3. Roasted Cod/cabillaud with delicious sauce, special of the day 4. Lamb cooked 2 ways 5. Filet de cannette - a special of the day 6. Apple and Kiwi - all green dessert 7. Chocolate, Blueberry and Smoked Tea wow dessert @les_durs_a_cuire #eatlesgets #madeinlesgets #lesgetsrestaurant #lesgets #winterinlesgets #lovelesgets #tasteofsavoieeats #hautesavoie #frenchfusioncuisine #tasteofsavoie #lesdursacuire
Staying on the Reblochon recipes theme… I’ve p Staying on the Reblochon recipes theme… I’ve put together a new Five More ways with Reblochon on the blog. Recipes from The Taste of Savoie Kitchen. The types of dishes that can be created using Reblochon cheese appear to be endless. From fusion tartiflettes, the cauliflower and Diots one is keto-friendly! Swapping out the potatoes for cauliflower makes this a posh cauliflower cheese really! Then I felt the humble turnip needed some press so I used turnip in place of potato, this is a great alternative. The classic Croziflette uses Crozets pasta from The Savoie region then to a Reblochon tart and little Reblochon pillows/chaussons for Apero time. Bon Appétit! Pictured: 1. Cauliflower and Diots Tartiflette 2. Reblochon chaussons 3. Turnip Tartiflette 4. Croziflette 5. Leek, Bacon and Reblochon Tart Link in my bio @tasteofsavoie for the recipes #cookingwithreblochon #recipeswithreblochon #reblochoncheese #tasteofsavoie #savoyardrecipes #savoyardcooking #savoiemontblanc #frenchfoodblogger #hautesavoie
My Reblochon Pithiviers This week was a proud mome My Reblochon Pithiviers This week was a proud moment for Taste of Savoie - Felicity Cloake featured my recipe for a savoury pithiviers in her latest article in the Guardian - How to make the perfect Cheese and Potato Pithiviers. There was my name nestled among a few of the great chefs and cooks that I admire. Felicity called my Pithiviers a clever one sheet version! I remember at the time I made it that it was quite fiddly but the result very satisfying as the Reblochon oozed out when it was cut. All the flavours of a tartiflette wrapped in crispy puff pastry - I’d call that pretty much perfection on a plate. If you’d like to try my Pithiviers the recipe link is in my bio - I would follow Felicity’s advice on the creation, the ingredients being cold, and she liked the potato being cooked before putting into the Pithiviers, just as I did! There is a link to The Guardian article in my post. #pithiviers #reblochon #cookingwithreblochon #felicitycloake #perfectcheeseandpotatopithiviers #tasteofsavoie #worththecalories #frenchfoodblogger #heresmyfood #bloglifestyle #frenchblogger #makeitdelicious #tasteofsavoiekitchen
One of the newest restaurants in Les Gets La Bokka One of the newest restaurants in Les Gets La Bokka - here’s a little throwback to when I visited for their opening night in December and then a week later for dinner! Fabulous authentic Italian cuisine. Really stunning eclectic decor with different styles around the restaurant. Great friendly service. A wonderful addition to the already really great Les Gets restaurant scene. On opening night delicious canapés were served and seriously good pizzas with the best light bases! For dinner, I chose a selection from their range of antipasti which was all very tasty! La Melanzana alla Parmigiana Il Vitello Tonnato Insalata La Bokka Followed by the Cod fillet, broccoli cream, seasonal vegetables and olive oil emulsion I need to go back and sample the rest of the menu! They are open every day in the winter from 6pm and offer takeaway #italianrestaurantlesgets #italiancuisinelesgets #lesgets #madeinlesgets #lesgetsrestaurant #alpinelodges #eatlesgets #tasteofsavoie #frenchfoodblogger #livetoeat #takeawaylesgets #emporterlesgets
Happy 2022! Wishing for more good food, more trave Happy 2022! Wishing for more good food, more travel, good times and seeing friends and family! Here’s my top 9 images from Instagram in 2021. My travels were not so far flung but I ate some good food in Italy and France! L to R Top to bottom 1. Todi in Umbria, Italy 2. A great vegetarian cooking workshop in Haute Savoie 3. A good Sunday lunch in Motz, Savoie 4. Lunch on the beach in Le Barcarès 5. Lunch in La Bourboule, in Puy-de-Dome on road trip across France 6. Fabulous Italian Olive oils in Todi, Italy 7. Sunday lunch at Alba, Haute Savoie 8. Walking the streets of Orvieto, Italy 9. Lunch at Restaurant Cozna, Annecy #bestnine2021 #tasteofsavoie #foodculture #foodblogfeed #frenchfoodblogger #bloglifestyle #frenchblogger #foodandtravelblogger #appetitejournal
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