Sometimes it’s better to gracefully admit defeat and leave the utensils in the cupboards out of harms way!
This summer, discover some amazing local specialities for guaranteed #foodporn
Reblochon is a big favourite in the Aravis ! Whether you like it firm, or slightly runny, there are so many ways to enjoy it ; either by itself on a slice of fresh, crusty bread, melted over potatoes or even hidden in a sweet recipe. However, be warned, once you’ve tasted it, you’ll keep on coming back for more !
Top tips for Reblochon tasting :
- Direct from the farm : Go to one of the many farms around the village, meet the farmers and leave with a Reblochon Fermier direct from their cheese chellar.
- In a restaurant : discover one of the many speciality dishes using Reblochon with the added bonus of no clearing up afterwards !
- In a dessert : How about a meringue with Reblochon Fermier ? Discover a suprising sweet dish elaborated by the 2 mules Bistro: meringue with Reblochon Fermier
Known for their anti-oxidant qualities, blueberries are a staple ingredient in local gatronomy ! Berry-picking is well-worth the effort and juice-stained fingers for the delicious tea and cakes after.
Nos meilleures astuces pour les déguster :
- In a tart : The blueberries tart, is THE classic way to enjoy blueberries. You will find a variety of lovingly home-maid tarts in the patisseries around the village.
- In a tavaillon : A tavaillon is traditionally a wooden roof tile but in the Sabaudia, they make them out of blueberries and puff pastry. The blueberriy Tavaillon is a must-have experience for all foodies.
- Afternoon tea at the farm : Stop off at the Corbassières farm for a mouth-watering afternoon tea, with homemaid jams made from bluberries or wild raspberries and Reblochon Fermier and homemaid fromage frais…a memorable taste-sensation
Tomme Blanche cannot really be considered as mozzarella, but it is eaten in a similar way : with a pinch of salt, a drizzle of olive oil and a grind of black pepper. It is in fact a fresh, young cheese generally enjoyed with potatoes, cold meats and salad. For purist it is also a Reblochon, as tomme blanche is in fact a Reblochon that has not been matured and is eaten only hours after fabrication.
How to enjoy tomme blanche :
- With a wild garlic pesto and seasonal flowers.
- With potato fritters and local hams for a delicious, 100% locally-sourced meal.
- With jam and bread.
Everyone will agree that you don’t need to be a culinary expert to enjoy local liqueurs and after a meal in the mountain restaurants you will always be offered a taste of a local liqueur. The distillerie des Aravis recently reopened with a wide range of delicious liqueurs made from local plants such as genepi, young spruce leaves and gentian.
How to enjoy local liqueurs by the Distiellerie des Aravis:
- In a cocktail : The Génépito and the Sapinetto, a Mojito based cocktail where the rum is replaced by Génépi or Sapinette.
- In desserts : A flambéed crêpe with génépi, or an ice cream with génépi, etc.
- After a meal : Nothing better than a digestif after a delicious fondue or tartiflette !
Alcohol abuse is dangerous for your health, consume with moderation.