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 Pralognan-la-Vanoise is faithful to its image as a local food producer. Every year the town square plays host to the Forum on Taste and Tarentaise Culinary Traditions in the presence of Michelin-star chefs from the Tarentaise Valley.
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Savoyard Specialities |
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The farçon potato cake, the potée of boiled meat and cabbage, the pormenier sausage, the tartiflette and tartichèvre gratins with cheese, the raclette of melted cheese over a wood fire, the Savoyard cheese fondue, the beaufort and tomme cheeses, the diots sausage, local Savoyard wines, liqueurs, herbal teas... No stay in Pralognan-la-Vanoise is complete without a meal in one of its typical restaurants. Give your taste buds a treat of real flavours in a warm and friendly atmosphere. The Savoyard is always at his best during a splendid meal.
 Pralognan-la-Vanoise cheeses range from the Beaufort made in Chavière and known as the ‘Prince of Gruyère’, to the goat cheese and Sérac made in Chat-Pendu, and all the Savoie Tommes. These cheeses are undoubtedly the noble fruits of the mountain pastures. They are an integral part of the heritage of this ancient village which has lived off the land for several centuries.
 Beaufort cheese is presented in the shape of a 40 kg millstone with a concave end. It has been recognized by the AOC quality label since 1968 and is produced in the high mountain lands of Savoie (At Pralognan, Claude Glise, Pierrick and Samantha continue this tradition in one of the most untouched and remarkable valleys of the region): the Chavière Valley is the main access to the Vanoise National Park.
Gentian Liqueur
Traditional spirit of Pralognan-la-Vanoise... it is rare. The old Croix distillery in the ‘cabane de la goutte’ (lit. tot cabin) is still working. It sometimes boils a very strange mixture which has been fermenting over several months. Watch a film at the village hall by Eric Lapied, ‘The Hay Corridor and the Diggers of Gentian’.
No study of Savoie gastronomy would be complete without talking about pasta, especially that of Crozets. This Savoyard speciality dates from the Gallo-Roman period. Made from buckwheat flour, this pasta is ideal with meat in sauce, game, smoked sausage and makes for delicious gratins.
The Genépi Liqueur of Pralognan-la-Vanoise is one of the glories of this amazingly rich gastronomy. It is an after-dinner liqueur made in the traditional way. Genépi twigs are steeped in pure alcohol for several days, transferring to the drink the plant’s extraordinary perfume. This scent undoubtedly evolved to attract insects at high altitude. Then, sugar and spring water are added. The process is completed according to traditional techniques. The Clarines Liqueur Distillery in Pralognan invites you to enjoy their produce with moderation.
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Cheese Making |
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Although traces of cheese making have been found dating from the Roman period, the first description of a Gruyère cheese making technique similar to that of today’s dates back to the 17th century.
Through the seasons, the herds move from the pastures in the bottom of the valleys up to a height of 2500 m: it is the agropastoral system. Milk produced in this system is processed according to precise rules that the producers would like to share with you:
*Method: traditional starters and rennet, moulding in a standard hoop and flaxen cloth, turned during pressing.
*Maturing for a minimum of 5 months on spruce shelves in cold cellars. The cellarmen contribute to the process: salting, rubbing and turning.
You will also learn why a Beaufort can be a ‘summer’ cheese or a ‘winter’ one.
Alpine cheese par excellence, the Savoie Tomme is a winter cheese, made in the traditional farm way, when the animals are in the barn.
It is a mature cheese that used to be kept for many months to ensure a food source for the farmer’s family throughout the winter. The thickness of its rind prevented the cheese drying out.
Originally, Tomme cheese was made with skimmed milk. The farmer skimmed off the cream to make butter. Because of this, it is a relatively low-fat cheese that keeps well.
In fact, there are as many varieties of Tomme cheese as there are villages in the Alps.
In spite of its ancient origins, the Tomme has not gained an AOC label because of its diversity but it is protected by a label (IGP) which guarantees its region of origin. At a European level, the use of the name Savoie Tomme is restricted. Only cheese made from Savoie milk, made in Savoie and matured in Savoie can claim to be a Tomme. |
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