Eat & Drink

A Cook's Visit to the Savoie

By Marjorie Taylor

Europe, France, Savoie

Food & Wine

Recently, I’ve spent some time in the Savoie, the Alpine region of southeastern France. The region is best known for its pedigreed beef, butter, cream, milk and cheese like Beaufort, Roblochon and Tommes de Bonneville.

The traditional food of the area is rustic and earthy; think fondue, crusty bread, charcuterie, honey, and wild game and mushrooms from the woods. The area is filled with picturesque hamlets where time has stood still, and well-maintained potagers dot the countryside.

In the little mountain village of Valloire, there is a Friday morning market that surrounds a beautiful Baroque style church. It is filled with artisan producers who are passionate about preserving the culinary traditions of the region.

Valloire is off the beaten track, and is a great location for someone seeking something different on their next visit to France. In the winter, it’s home to some of the best skiing in the area. In the summer, it is a favorite among outdoorsmen and those training for the Tour de France. For the slightly less adventurous, it is the perfect place for long walks and lazy afternoon picnics while you take in the gorgeous views.

Marjorie Taylor is a friend of Trufflepig who lives in Burgundy, France and is proprietor of The Cook’s Atelier. She offers market tours and hands-on cooking classes in Beaune, and writes about and photographs what she loves best: food, travel and France. If you are interested in more information about her adventures visit her at www.thecooksatelier.com.