Gastronomy

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Coming home from a busy day, there’s nothing better than a good meal to give you back your energy and to discover local dishes! In Abondance, good living and gastronomy can be found in both local produce and traditional savoir faire.

Photo - Fromage d'Abondance
Abondance cheese, which was granted the AOC label (appellation d’origine contrôlée) in 1990, is a famous French cheese. It can be recognised by its amber crust and concave edge. A hundred litres of milk are needed to make one cheese that weighs between 7 and 12 kilos. Your taste buds will be tantalised by the delicacy of its fruit and hazelnut flavours. You can taste Abondance cheese in the village’s restaurants, either served on a cheese board or as part of a traditional dish in which it is the essential ingredient, such as Berthoud, Poêlée baïse, croûte campagnarde or fondue savoyarde.
For more information on Abondance's cheese - www.fromageabondance.fr

The “Berthoud” recipe   
 
Ingredients:
 
Abondance cheese 
White Savoyard wine 
Madeira 
Garlic 
Nutmeg 
Salt and pepper

 
Method:

 

Rub the inside of small ramekins with garlic and then place thin slices of Abondance cheese in them.
Sprinkle with salt, pepper and nutmeg.
Pour the white dry Savoyard wine over it all and if you like, add a little Madeira.
Bake in the oven at 180° to 200° for about 5 to 10 minutes.
Serve with potatoes baked in their skins and local mountain ‘charcuterie’ and a green salad.

Apart from the Abondance cheese, there are many other local and traditional products or winter or summer delicacies that will delight your senses!

You like things savoury?
Diot sausages with polenta, sausages with cabbage, lumberjack’s bread, vacherin cheese, farcement, local charcuterie, croziflette, tartiflette, raclette cheese, etc. will bring your taste buds alive.

You like things sweet?
Why not savour some of the local pastries – bugnes, rissoles, croûtes dorées, blackcurrent tart, caramel, Savoie crosses…

And what do the locals drink with that?
Be seduced by the white wines produced on the shores of Lake Geneva (Ripaille, Crépy, Marin, Marignan) or the local liqueurs (Génépy, Gentiane, Grolle)... all in moderation of course!