When venturing to the storybook mountainside of the Alps, most people aren't thinking of all the food options they're about to indulge themselves in. After a day spent on the slopes or even at the hot springs, it goes without saying that something warm, comforting, and altogether hearty will be welcomed with open arms. The Alps prides itself on food that's made with local ingredients and an artisan touch, which is why so many leave Europe dreaming about all the dishes they had, along with the views they ate alongside.
When it comes to winter mountain meals, there's nothing better to enjoy in a snow-covered landscape than some Alpine cooking. Whether you're recreating these at home or simply dreaming about a perfect snowglobe getaway in the Alps, these are for you.
Tartiflette And Reblochonade
Melted cheese is practically a staple in the Alps and that was never a secret. While Raclette and fondue are the most popular dishes, tartiflette and Reblochonade are two decadent dishes that are worth seeking out during time spent there. The dishes are very similar with only the slightest of differences and both use Reblochon cheese as the main dairy component. In a tartiflette, a base of potatoes and lardons are covered with créme fraîche and Reblochon until melted into a delicious, cheesy masterpiece. This is usually served alongside a light salad whereas Reblochonade is served on its own to accompany charcuterie, and does not contain lardons.
Diots
Diots are pronounced as 'dyo' and are a type of cooked sausages. They can be prepared in any manner from smoked to cured and are usually flavored with local herbs and vegetables. The diots are served simply with a side of a gratin or cooked potatoes, similar to how sausages are served throughout Germany. A side salad is added to finish the meal and as a topping, gravy is a popular option throughout much of the Alps.
Charcuterie
Many had their first experience with charcuterie when eating or creating a cheese and charcuterie board, however, charcuterie takes on a completely different meaning in the Alps. These cured and aged meats are usually served with fondue or Raclette, and French ham (Jambon), and saucisson are usually two of the most popular. Occasionally, bread with butter is served with these as it's intended for the saucisson to be eaten over the top. The combination is delicious, savory, and slightly decadent - so, basically, heaven on a plate.
Mountain Butter
Just as Irish butter tastes richer and more decadent than the butter in the US, mountain butter from the Alps also has its own flavor profile. The cream used is far richer than anywhere else in the world, making the butter creamy, slightly salty, and delicious on just about anything. In fact, it's almost sinful to smear so much of it on a piece of freshly baked bread, but we won't tell anyone if you end up reaching for that third slice. Topped with a piece of saucisson, and it's one of the best, simplest meals out there.
Crozets
The Alps has its own signature pasta as well, and it's called crozets. This tiny, square-shaped pasta is also known as croziflette and is made with either buckwheat or white flour. The dish called croziflette is essentially a tartiflette but made with this pasta rather than potatoes. However, crozets are seen in many recipes throughout Alpine cooking and aren't limited to just cheese dishes (although that is one of the best ways to enjoy them).
Le Farçon
Those who have been to Savoir Mont Blanc are likely to be familiar with this dish, as it's the most popular food in the region. Made from a sweet and salty combination of prunes, bacon, onion, potatoes, raisins, and cream, it sounds a bit unusual but is wholly delicious. Each ingredient lends a unique taste to the dish, creating a cacophony of bold flavors that make this popular meal what it is today.
Brioche de Saint-Genix
Of course, the Alps is no stranger to dessert, and Brioche de Saint-Genix is a wonderful treat for those who are lucky enough to find it. It's traditionally eaten during tea time after a morning out on the slopes and is very similar to a regular brioche but with colored pralines scattered throughout the cake. It's the perfect accompaniment to any hot beverage and is the perfect way to top off any day spent outdoors.
Bugnes
Another sweet treat (that's relatively easy to recreate at home) are bugnes, also called tourtons. These fried pastries are filled with a sweet apple filling and dusted with powdered sugar, similar to a turnover but far lighter. While the filling varies from location to location, they're usually served with a side of blueberry jam for dipping.