No trip to Morzine would be complete without sampling one of the regions traditional dishes based around the local cheeses – Reblochon, Tomme de Savoie, Raclette and Abondance.
Tartiflette dates back to the 18th century but was made popular in the 1980’s when it was used to promote Reblochon cheese by Le Syndicat Interprofessionnel du Reblochon. Smoky lardons are mixed with onions, potatoes and slices of Reblochon. Variations include mushrooms and seafood
Croute Savoyard is definitely one to try. Made with a bread, dry white Savoyard wine, creme fraiche, smoked ham and the local cheeses.
Fondu Savoyard. Melted Beaufort/Comte/Emmental cheese mixed with wine and cherry brandy. Should be accompanied by a regional wine such as Apremont and never with beer!
La Chamade even has a whole evening devoted to cheese ‘ La Nuit du Fromage’ with talks, local music and a menu based around, yes you’ve guessed it … cheese!
For more details see dining in Morzine
or to book your stay with us in Morzine…