The Savoyard gastronomy

During your stay in Annecy, run the restaurants and local markets to discover the culinary specialties: Savoy cheeses, wines, cold meats and desserts of the region.

Did you know ? The higher the altitude, the more fruity the cheese extracted from its milk is. If its pasture is in valley, the taste will be stronger. In Annecy, you have many choices with regard to the cheeses. Milk of cow, goat or sheep. Pressed, cooked, soft or creamy. You probably know the Emmental, Tomme, Reblochon, Beaufort, Vacherin and its strapping in wild cherry bark. But have you ever tasted the tamier, made by the Trappist monks of the eponymous abbey? In Grattairon, sheep's milk cheese, presented in pine bark? To the Persill of Tignes, to the milk of a goat, whose legend says that Charlemagne, who was fond of it, sent for it until  his court at Aix-la-Chapelle?As for  the wine, the region also offers a wide choice: viticulture is a very old tradition in these mountains. 23 varieties are cultivated, of which 7 are unique in the world! The wines of Savoie are today an appellation of origin controlled. From the small white perfect to accompany a fondue, to the wines of character, of international reputation, come to discover the great diversity of the local production.Pork meat is another specialty of the region: the pork is declined in savory sausages and hams, but also in diots (sausages) which can be also grilled, boiled, cooked in wine or dry.Not forgetting the pormoniers or pormonaises, succulent cabbage sausages, ideal to recover after a day of skiing!Discover also the gratin of cardoons, a vegetable whose taste resembles that of the artichoke, or the bread of spinach with tomme de Savoie.As far as  the dessert is concerned, let yourself be tempted by the bugnes (kinds of donuts), rhubarb tarts, or rissoles with pears or apples.Salty beak or sweet beak: Savoie has enough to delight all the taste buds. Book your accommodation on the My Home In Annecy website and enjoy the best of local gastronomy.