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Culinary tradition and gastronomy: long live good taste!
Traditional mountain fare is simple and rustic. The hard life of mountain people meant that they did not eat banquets every day. Vegetables from the kitchen garden, animals from the farmyard, mushrooms from the woods, cheese from the mountain pastures and bilberries from the mountains were their staple diet!
In our dreams of mountains, in our needs to get away from it all, we all imagine log fires, the magic smell of grilled cheese and smoked ham and the delicious aroma of a cake baking in the oven. Because of these overtones of childhood, we are enchanted by simplicity - a guarantee of quality and a terrific benefit now everyone has gone "organic"! The inhabitants of the Pays du Mont-Blanc never severed their links with tradition and inherited their ability to use everything that is beautiful and good in nature from their ancestors. From season to season they harvest the mountains, till the soil and continue to offer you the best of their produce. Hospitality and sharing are the key words. Their simple and tasty fare is a gift which goes hand in hand with the magic of the mountains. Far from living in the past, they are open to innovations and our land attracts many famous chefs world-famous for their sophisticated dishes. Gourmet cuisine is above all a question of good produce. All that was lacking was inventiveness and creativity. No more. The Pays du Mont-Blanc now boasts many award-winning chefs whose talents have revamped tradition, colouring it with inspiration from elsewhere, to suit the most demanding gourmet palates.
