Raclette: Slices of Raclette cheese are melted in small pans, then eaten with boiled potatoes, pickles and dried meats.
Fondue Bourguignon, meat dipped in boiling butter and oil fat to cook, then in a Bearnaise sauce.
Tartiflette (aka Reblochonnade). Thinly sliced potatoes sautéed with bacon and onions, moistened with cream, laid over Reblochon cheese, then baked in oven.
Kasnoken (spaetzle with melted cheese.)
Farcement, a Savoyard dish. Potato cake with bacon, raisins, prunes.
Diots a la Braise. Sausage made up of pork and vegetables and cooked in embers of a wood fire. Served with fried polenta.
Civet de Chamois des Alpes. Marinated chunks of mountain goat meat, melted lard, carrots, onions, crème fraiche. Fried and then cooked in oven at low temperature.
