Board
and lodging Maurienne style
Hospitality as
seen by Montaigne in 1581
"We dined at Lans-le-bourg, which is a village
at the foot of the mountain where the Savoie lies, and
then travelled on to a small village where we lodged
for the night. Everywhere can be found much trout and
excellent new and old wines"
Like Montaigne, door to door tradesmen, courtiers, artists,
soldiers and travellers have always hailed the "incredible
fare" and hospitality of the Maurienne people.
It is perhaps because there has often been famine here
that the locals like to offer their hospitality and
enjoy their food.
From the most rustic to the most delicate dishes,
the local cuisine reflects all the valley's different
flavours.
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Building up an appetite
in the Maurienne
Share the legendary
appetite of the mountain dweller and savour some of
the finest Savoie gastronomy such as farçon,
matouille, polenta and matafan.
Crozets pasta, cheese fondue, diot sausages in white
wine, Savoie biscuits and bilberry tarts are other highly
appreciated Maurienne specialities. |
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The valley is a leading producer of some of the best
Alpine cheeses: beaufort, Mont-Cenis tomme, Termignon
blue, and hard goat's cheese. |
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As
an A.O.C. (Appellation d'Origine Contrôlée)
label cheese since 1968, the
Beaufort produced in the Maurienne is famous
for its taste and delicate aromas.
Other, but certainly not the least of the valley's treasures,
are its honey, which is of a rare subtlety, and
of course its génépi liqueur.
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