10 mountain dishes to try this winter!

In winter with the cold, it is important to eat well to stay warm. The mountains are a great gastronomic breeding ground in winter, often with cheese dishes but not only... Let's go together to discover the best dishes to discover this winter in the Alps, the Jura, the Massif Central or the Pyrenees.  

1 / Raclette 

We start with the classic dish par excellence, the traditional raclette, recognized worldwide. 

Traditional Savoyard dish, the raclette can have several variables in addition to the classic cow raclette cheese, it also exists in goat version, or even with blue cheese. 
Like the Vercouline, a raclette made with blue cheese from Vercors sassenage, which will delight those who like a new experience. 

No matter which cheese you choose, raclette is accompanied by potatoes and cold cuts such as sausage, coppa, grison meat and raw or cooked ham, depending on your taste


▪ Raclette cheese: you need 150 to 200 g per person, or 5 to 8 slices depending on the size. 

▪ 1.5 kg of potatoes for 4 persons

▪ Charcuterie: cooked ham/cured ham, rosette, bacon, grison, salami, mortadella, coppa... Slices of chicken or turkey can also be provided. Allow about 150 g per person

▪ Without forgetting the pickles and the green salad for the good conscience

2 / Tartiflette 

Another classic, this time it's the reblochon cheese that is honored has this typical high Savoyard dish. For a maximum of taste, it is preferable to choose a reblochon fermier with the green sticker on it. 

- A good Reblochon de Savoie (Farmhouse preferably with the green sticker)
- Potatoes 
- Fresh cream
- Smoked bacon 
- Some onions. 
- A little white wine from Savoie (Apremont, Chignin or Roussette.
- We can also add pepper and nutmeg 

Variation : The croziflette
Little sister of the tartiflette, the Croziflette is also from Haute-Savoie. 
The dish is also based on reblochon cheese, but unlike tartiflette, the potatoes are replaced by crozets. These are small buckwheat pasta typical of the Savoy region. 

Recipe : 

- Crozets Nature or Sarrassin de Savoie

- 500g of raw Savoy ham or bacon

- 1 farmhouse Reblochon cheese

- Fresh cream

- Onions

- salt and pepper


3 / The Mont d'Or 

Also called "Boite chaude", this dish originates from the Jura region and has become very popular over the last twenty years. It is a seasonal cheese that is only eaten from September to April. 
To enjoy a good Mont d'or, it is usually accompanied by a Morteau sausage and a little white Jura wine is poured over it before cooking. 

Recipe for 4 persons :  

- 1 Mont d'Or of 500g 
- 1 real IGP Morteau sausage
- 1 Morteau sausage with cumin or cabbage
- 4 slices of raw ham from Haut-Doubs 
- 12 potatoes 
- 5cl of white wine "Savagnin" from Jura

4 / Swiss fondue and Savoyard fondue

Some people will say that the fondue comes from Switzerland and others from Savoy. In order not to make jealous, we share with you the recipes of the 2 fondues which are for us excellent and impossible to separate. 
The Swiss fondue, it is composed of Swiss cheese.
The Savoyard fondue, it is composed of beaufort, abondance, white wine

Swiss Fondue recipe for 4 people: 

- 170 grams of grated Gruyere cheese
- 170 grams of grated Swiss Emmental cheese 
- 55 grams of grated Appenzeller cheese
- 2 to 3 tablespoons of flour 
- 1 clove of garlic 
- 1 small cup of dry white wine
- 1 teaspoon fresh lemon juice
- 1 dash of kirsch 
- A little pepper and nutmeg.
- 400 g country bread 

Fondue Savoyarde recipe for 4 people :

- 200 g old Comté cheese 
- 200 g Beaufort cheese 
- 200 g Savoy Emmental cheese
- 1 Clove of garlic 
- 30 cl dry white wine from Savoie
- 1 glass of Kirsch 
- 400 g Country bread 
- Salt and pepper

5 : the Auvergne truffade. 

Direction Auvergne, to discover a dish a little less known, but just as rich in taste, the truffade. It is a dish based on Cantal cheese or fresh tomme from Cantal which will not leave you indifferent.

Recipe for 4 persons : 
- 1 kg of firm-fleshed potatoes 
- 150 g of smoked bacon
- 2 cloves of garlic 
- 400 g of fresh Cantal tomme (if you can't find it, you can replace it with Cantal) 

6 / Diots in white wine

Savoie is definitely present in our ranking. This time, no melted cheese, but only sausage.  The diot is really the typical sausage of Savoy, it can be eaten cooked with white wine and onions, but also dried and raw like a sausage.

Recipe for 4 people 
- 6 or 8 plain or smoked Savoy diots 
- 30 gr of butter or margarine
- 50 cl of dry white wine from Savoie (Apremont or Chignin vieille vigne)
- 1 tablespoon of flour 
- Thyme and laurel  
- 2/3 onions
- 1 shallot

7 / The aligot 

Back in the Massif Central, with this Aude with melted cheese, the Aligot will seduce you by its true atypical aspect. It is a mashed potato mixed with a lot of cheeses from Aubrac. 

Recipe for 4 persons : 
- 1 kg of potatoes 
- 500 g of fresh Aubrac cheese 
- 25 cl of fresh cream 
- 4 cloves of garlic 
- 20 g of butter 
- Salt & Pepper 

8 / The polenta 

This time, let's go to the other side of the Alps, to our Italian friends to discover a typical dish of the Alpine foothills, the polenta. 

A dish made from corn flour, polenta is a real all-purpose ingredient. It can accompany poultry or rabbit. But it can also be eaten plain or with vegetables.  

Recipe for 4 people: 
- 200 g pre-cooked cornmeal 
- 80 g grated parmesan cheese 
- 50 g of butter 
- salt 

There is an equally interesting Corsican variant made with chestnut flour. 

9 / The Bertoud 

Another Savoyard recipe, but much more famous than the previous ones. The Bertoud is a dish based on Abondance cheese and white wine, it is usually accompanied by cold cuts and potatoes. 

Recipe for 4 persons : 

- 720g of Abondance cheese

- Garlic 

- Madeira or Port 

- White wine from Savoie 

- Pepper & Nutmeg

10 / The garbure 

And the Pyrenees in all this? Let's discover the Garbure, a typical Pyrenean soup made with cabbage and potatoes, with different variants based on duck confit or pork shank. 

Recipe for 4 persons: 
Vegetables : 
- 200 g of Tarbais Beans 
- 4 potatoes 
- 3 turnips
- 4 carrots 
- 1 onion
- 2 leeks 
- A little celery
- 1 kale 

- 1/2 Pork shank 
- 1 heel of country ham with the bone
- 150 pieces of black Bigorre pork belly
- For a "Royal" Garbure, just add some duck confit at the end. 


Now you are finally ready to face the cold winter with recipes that will warm your body and make you feel good. 

Enjoy your meal and don't forget to do a little skiing to melt away the calories!