For Gourmands
Chef Thierry Sauvanet reveals the recipe for raclette pie with wild garlic.
Haute-Savoie, a typical region where mountains, pine forests, rivers and clearings meet, is also known and recognised for its rich and tasty gastronomy. Gourmet charcuterie, fondues or tartiflette, ...
Potato fritters from Jean-Michel, chef at Auberge du Sulens