Local mountain cuisine

The streets of Chamonix are packed with tempting restaurants, each one more inviting than the last. Whether you love to sit back and be served or prefer cooking your own meals, here are some local specialties you definitely shouldn’t miss. In the mountains, no matter the season—winter or summer—cheese is all about sharing. Whether it’s made from cooked milk, like Beaufort, or uncooked milk, like Reblochon, it’s delicious in every form… though let’s be honest, we find it’s best when melted. If you’re visiting from afar, here are the stars of the region: Beaufort, often called the “prince of Gruyères”; Reblochon—which tastes much better than it smells; Abondance; and of course, Tomme de Savoie. You’ve probably heard of the region’s classics. First up, fondue savoyarde: a rich, gooey blend of Beaufort, Abondance, and Comté cheeses with white wine, served in a garlic-rubbed pot and eaten with chunks of bread. Some fancier versions even include morel mushrooms or champagne! Then there’s raclette—named after how it’s served: melted off a half-wheel of cheese and scraped onto steamed potatoes, with local cured meats and pickles on the side. And of course, tartiflette—a hearty dish of potatoes (called tartiff in the local dialect), onions, bacon, and a whole melted Reblochon on top. Its cousin, croziflette, swaps the potatoes for crozets, small square-shaped pasta typical of the region. Feeling adventurous? Try croûte savoyarde: stale bread soaked in white wine, topped with cured meats and melted cheese, then baked golden. Or farçon savoyard, a nearly forgotten dish from the Mont Blanc valley—a savory cake made from grated potatoes, lard, and dried fruits. It used to be the traditional Sunday meal in many Savoyard families. Surprising, tender, comforting… and full of mountain soul. Yes, almost everything here involves potatoes and cheese—but that’s exactly why we love it! And for dessert? You can’t go wrong with a slice of blueberry tart, a local classic often served warm with cream or ice cream. To help it all go down, don’t worry—the mountain folk have thought of everything. A small glass of Génépi, a bright green liqueur made from a rare alpine plant macerated in sweet alcohol, will warm you right up! (But of course, drink responsibly.)