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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Morbier Cheese Muffins

Morbier Cheese Muffins

Morbier Cheese Muffins.

These savoury cheese muffins are delicious and so simple to make. I made these with Morbier cheese from the Jura, Franche Comte region of France.

Find the Recipe here

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.

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This was one of the stand-out dishes I enjoyed at This was one of the stand-out dishes I enjoyed at Le 1903 Bistrot at the Auberge du Père Bise recently. Believe me they were all delicious though! Sitting on a gorgeous terrace overlooking lake Annecy in Talloires on a sunny Sunday - perfect! This was my entrée: Gratin of crayfish tails ‘new style’ by Jean Sulpice. I’m writing my blog post review of this wonderful lunch - coming soon to Taste of Savoie! What’s your idea of a perfect Sunday? #jeansulpice #aubergeduperebise #le1903bistrot #hautesavoie #annecyrestaurants #lakeannecyrestaurant #michelinstarredchef #frenchchef #frenchcuisine #Talloires
OUT FOR LUNCH! I think I may have mentioned how ex OUT FOR LUNCH! I think I may have mentioned how excited I’ve been that restaurant terraces are open in France - well, my excitement reaches a new level when on Wednesday this week the interiors of restaurants here in France are allowed to open too. AND our curfew changes from 9pm to 11pm - imagine…a whole evening out at a restaurant! This dish was the delicious entrée I really enjoyed at Restaurant Cozna in Annecy last week, sitting on their terrace in the sunshine! So lucky… Never again will I take for granted that I can eat wonderful food at gorgeous restaurants in Annecy whenever I wish...although I hope I can! Ravioles de gambas, bouillon Thai au lait du coco Prawn raviolis in a coconut milk sauce #restaurantcozna #annecyrestaurant #outforlunchinannecy #eatannecy #goodfoodannecy #loveannecy #visitannecy #hautesavoietourisme #annecytourisme #annecylovers #tasteofsavoie #frenchblogger #bloglifestyle #makeitdelicious #tasteofsavoieeats #livetoeat #eatbeautiful
I made Kimchi! Using a recipe from Pao Liu from @ I made Kimchi! Using a recipe from Pao Liu from @paopopnpickles after listening to her talk Kimchi on a BBC Good Food, Rookie and Nice Podcast. I made it 5 days ago, left it out for 3 days and then into the fridge and did my first taste test today. It is extremely tasty and very spicy! And I put half the suggested amount of chilli. I’ve made Kimchi before but so far this is my favourite recipe - it’s a vegan version swapping the fish sauce for seaweed - I can see this working well as a condiment to many dishes! Check out my latest Reel for more pics You’ll find the recipe on BBC Good Food website #kimchi #paoliu #makingkimchi #vegankimchi #veganrecipe #bbcgoodfood #rookieandnice #tasteofsavoie #foodculture #frenchblogger #bloglifestyle #makeitdelicious #tasteofsavoiekitchen #livewelleatwell
Oh my goodness! The delicious black pepper burger Oh my goodness! The delicious black pepper burger Au Bureau in Annemasse! Enjoying lunch sitting in the sunshine and really loving the restaurants being open again in France! Only the terraces are open at the moment but from 9th June hopefully the interiors will be open too. The pleasure of lunch out again was huge, something we used to take for granted! It’s the simple things that matter... #aubureau #aubureauannemasse #lunchontheterrace #burgerlover #tasteofsavoie #worththecalories #bloglifestyle #frenchblogger #tasteofsavoieeats #livetoeat #hautesavoierestaurants #restaurantannemasse
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
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