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Gastronomy

Gastronomically Beaufortain...

"A dessert without cheese is like a beautiful woman who has lost an eye," as Jean-Anthelme Brillat-Savarin, a famous 18th-century Savoyard gastronome, used to say. The man who poetically called Beaufort the "Prince of Gruyères" was charmed by our local beauty!

This cheese has carried the AOC label since 1968, and is made with whole unpasteurised milk and a cooked, pressed centre. It comes exclusively from Tarine and Abondance cows, fed with hay in the winter and quality grass in the summer, which has earned it several different names: Beaufort, summer Beaufort and mountain pasture chalet Beaufort (produced at an altitude of above 1 500 metres using milk from a single herd). Whatever variety you choose, it will brighten up your picnics, gourmet dinners and fondue parties!

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Plenty to delight your taste buds!

Grataron, another speciality cheese from Beaufortain, is one of the few goats' cheeses with a soft centre and a washed crust from the Alps. Your stay will be a unique opportunity to try this cheese, as it is only produced in Beaufortain!

But meat-lovers need not worry, as they will find plenty to enjoy. Beaufortain's meat is also excellent and is certified AOC Beaufort in the area of livestock feed.

Pormonier, a kind of sausage made with pieces of pork as well as a variety of vegetables, and farçon, a recipe made with shredded potato (which is eaten with sugar or salt depending on whether you are in Arêches or Hauteluce), are typical Beaufort dishes to enjoy with your family.

Honey, blueberry jam, fondue, raclette and génépi will also be part of your Savoyard meals!

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Time to eat!

Feel free to come and meet all our producers at Beaufort market on Wednesday mornings, and visit their farms to taste their products. In the villages, local restaurant owners will be delighted to introduce you to their specialities.

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