Savoie: Head in the Stars
Don’t judge Savoyard cuisine by appearances, as it goes far beyond raclettes and other tartiflettes; its richness is extraordinary and exceptionally diverse.
It is the result of the encounter between traditional mountain and peasant cuisine and the aristocratic influence of the Dukes of Savoy.
Savoyard cuisine has been shaped by the meeting of these two distinct culinary worlds, merging the rustic and the noble to create something unique and very rich in flavors.
It’s no coincidence that there are many gourmet and Michelin-starred restaurants in this region, which, in this respect, has nothing to envy of Paris!
A Bit of History?
The origins of this gastronomy date back to the Middle Ages when the Duchy of Savoy was powerful.
The County of Savoy, elevated to the rank of duchy in 1416, was annexed by France at the end of the 18th century. Located on important trade routes such as the Spice Route, it was a vital crossroads between Western Europe and Italy. This position favored the trade of exotic goods, enriching Savoy economically and culturally.
Savoie, a Spiced Territory
Oriental spices such as pepper, cinnamon, ginger, cloves, and nutmeg were highly prized in Europe for their exotic flavors and preservative properties. Imported into Savoy by land and sea through Mediterranean ports such as Genoa and Marseille, they were then distributed through local markets and trade fairs, where they were exchanged for other products such as wine, cheese, wood, textiles, and precious metals.
At Stay with us resorts, gastronomy and table artistry hold significant importance. During the winter season, our chefs will be there to delight you!
