Heritage Cuisine

In the mountains the cuisine is based mostly on cheeses and other dairy products, salted pork and gratins (baked dishes cooked with cream). The traditional dishes of the ARAVIS massif are listed below :

• Tartiflette or Pela : potatoes, diced bacon and reblochon, baked or fried
• Matafan : crêpes (pancakes) or thick-cut fritters made of potato
• Farcement : a "cake" cooked in a bain-marie on an open fire, consisting of grated potato, bacon and dried fruit, served with smoked sausages
• Diots : pork sausages braised in white wine
• Tomme Blanche : reblochon eaten hours after it is made, served with potato fritters, salad and smoked ham

Local chefs are also kind of French gastronomy and serve delicate dishes, such as :

• royan ravioles with basil
• smoked filet of duck and walnut salad
• creamed vegetables

• fillet of lemon sole in a curry sauce
• steamed cod fillet in a white wine sauce

• roast rack of lamb with thyme
• thinly sliced veal in a wholegrain mustard sauce
• chicken supreme in a veloute white sauce
• roast young cockerei in a devilled sauce

• nougat ice cream with fruit sauce
• red fruit ice cream sundae
• chocolate mousse pastry with pear in syrup