Areas in and around the French Alps have tasty food specialities. These specialities include simple mountain fare with various combinations of melted cheese, charcuterie, and potatoes. You usually begin the meal with a salad including lardon, which is small chunks of ham-bacon found on salads and within the cheese dishes of this region. Cheese specialities include fondue, which is melted cheese representative of this region (usually reblochon or tomme) which is combined with white wine into which you dip your bread or vegetables. You also may choose a tartiflette which is sliced potatoes, baked with cream, roblochon cheese and lardon. Third, you may choose a raclette, which is half of the hard round local cheese which is melted under a small table-top grill and then the melted cheese is scraped onto your plate. It is named after the french verb, racler, meaning to scrape. It is normally served with French bread, charcuterie, and cornichons. Yummy!!
Mme. Wallace
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