A creamy potato gratin made with thinly sliced potatoes baked with cream, garlic, and nutmeg. It’s a comforting dish from the Dauphiné area. 1)
Small, delicate pasta parcels filled with cheese and herbs, served with a light cream sauce or browned butter. 2)
A communal dish of melted cheeses like Beaufort, Emmental, and Comté, flavored with white wine and garlic, served with cubes of bread for dipping. 3)
A hearty casserole of potatoes, lardons (bacon), onions, and Reblochon cheese, baked until golden and bubbly—a must-try Alpine classic. 4)
Savoyard pork sausages cooked in white wine with onions and herbs often served with polenta or potatoes. 5)
Light and fluffy dumplings made from a mixture of flour, butter, eggs, and pike (or chicken), served with a creamy béchamel or tomato sauce. 6)
A baked dish made with crozets (small square pasta typical of the region), cream, and cheese, often paired with smoked bacon or ham. 7)
Arctic char, a freshwater fish from Alpine lakes, is often pan-seared or poached and served with beurre blanc or herb butter. 8)
A thick savory pancake made with flour, eggs, and milk, often filled with cheese, spinach, or bacon for a filling meal. 9)
A rich dish made with the prized Bresse chicken, cooked with cream, white wine, and mushrooms for a luxurious main course. 10)
A light sponge cake flavored with lemon zest or vanilla, traditionally served plain or dusted with powdered sugar. 11)
A sweet, brioche-like bread flavored with orange blossom water, originating from Romans-sur-Isère. 12)
A fresh salad made with frisée lettuce, poached eggs, crispy lardons, and croutons, dressed with a tangy vinaigrette. 13)