The farcement is an ancient dish. It’s made out of grated potatoes, bacon and prunes cooked several hours in a Bain Marie in a high mould shaped like a chimney which is called a “rabolire”. It used to be the Sunday and bank-holidays’ meal. You would prepare it in the morning and it would cook during mass.

The charcuterie which is prepared in the valleys is made of raw ham, pork sausages, smoked and dried in a fire.

Diots, small pork sausages which are particularly appreciated in the region. Cooked in white wine with onions, they can be eaten with potatoes or polenta.

Polenta is corn semolina toped with breadcrumbs and a thick layer of cheese, then browned in the oven!

Reblochon comes from here, from the Aravis, where it can be tasted in several different ways such as, tartiflettes, toasted, with puff pastry…Thônes is the capital of Reblochon, precisely between the lake of Annecy and the Aravis Mountains. More about the Reblochon

La tomme Blanche(white tomme) is a non refined reblochon. It can be eaten like cottage-cheese, slightly salted and peppered, accompanied with some potatoes, salad and charcuterie.

And do you know how to end a copious meal in Haute Savoie?
With a pie made of fruit of the woods: blueberries, raspberries … picked during the summer in the clearings of the forests of the Aravies
To be eaten without moderation, (well almost) during happy hour...

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