An Edible Voyage

February 2020 I am never too sure about this dish.     Hailing from Savoie, it’s a must-try in the Alps, but I always feel it should be served as a side dish rather than as a meal in itself.    Layers of potato, onion and bacon are baked in a reblochon cheese, cream and white wine sauce.    It’s a very rich dish, and a good one to keep you full for the day when in the mountains, but the mildness of the reblochon means I find they are often rather bland.    A variation is Croziflette, made in the same way but using tiny squares of locally produced buckwheat pasta in place of potato. Find it at almost every restaurant in the Savoie region.

February 2020 These sausages from the Savoie region have a dense, meaty texture and are bursting with flavour.     They are traditionally cooked in white wine and served with crozets (see ‘Tartiflette’).     I was sceptical about whether these would be any different to a good British sausage, but they really were distinctive and so flavoursome. Find them at L’eterlou in St Martin de Belleville.