by The unmistakable hint of Kuh-Sharfer, but not unpleasant-as soon as I arrived in Ferme Dunoyer above the skin-savoie village of Samoën. Instead of laying me off, the fragrance increased my appetite to the cheese blowout that would come.
I was sitting at a wooden community table in the restaurant in the pine wall, guided by the farm owner, Blandine Dunoyer. Diots (smoked pig sausage) with polenta. Somehow I found space for Potée SavoyardA ribbed shell of slowly boiled pork shoulder, cabbage and potatoes, then a round of first -class alpine chest. Reblochon And Tomme de SAvoiein front of a creamy blueberry dessert.
On the other side of the restaurant wall, a large window revealed the barn, in which Blandines 84 cows are kept. On our side with wine and aperitif, the food was 33 € each. It was a memory that not everything in Samoën’s skiing, although it was part of Grand Massif, was the fourth largest skioma man in the French Alps. Agriculture and wine production are still in the foreground of this pretty medieval village about 60 km east of Geneva and the only French ski area that is classified as a “national monument”.
There is sure you have the same weekly date since then. The opposite is the imposing church from the 16th century, whose stonemasons in Europe and in relation to Louisiana recorded her craft and developed the call to be among the best. You can see your work under the old stone houses that are decorated with flowers along the narrow streets in the old heart of the village.
For such a tiny wine region – one of the little ones in France – Savoie has an extraordinary variety of grapes and terroirs
With the 165 miles from the Grand Masf slopes limits for me thanks to a skiing injury, I was able to explore the food and beverage side of Samoën’s more thoroughly. I had the excellent fortune to be here during the Vigneron Font du Ski, a wine festival that takes place every January, in which producers from France join local winegrowers to offer everyone who pays 5 € for wine glass. Under the stone -vaulted ceilings of the former stables of the village, I met Adrien Vallier, whose domain Vallier is about six miles from Samoëns and produces on an appealingly dry white wine from the indigenous grapes within the AYSE appellation. He took over the winery in 2018 from his grandmother, whose great -grandfather the vines had planted for the first time in 1896.
Although Adrien had spent his recent years to choose grapes (he is now 46), he had to learn the wine business quickly. It obviously worked because he now sells his wine with Michelin-Stern, in addition to his winter job as a ski trainer and co-founder of the zigzag ski school.
For such a tiny wine region – one of the little ones in France – Savoie has an extraordinary variety of grapes and terroirs. If it extends from the Geneva of the Geneva towards Grenoble, it may not be so surprising. Martin Girat, who belongs in the middle of the village, said: “There is a big difference in the climate, and the sunshine is completely different. In Bordeaux you have six varieties – in Savoie it is in the 20s. “
His best buddy, cheese and the Fromagerie Fruitière des Hautens de Savoie comes with wine, the village’s cheese cooperative and grocery store, in which farmers bring their milk to convert into reblochon, is a must. Under the Tomme de Savoie, Abdondance, Raclette, Tomme Boudanne and various goat cheese for sale, I discovered the small white slices of CrioutinA fresh milk cheese that was generated by the cheese Aurore Delesmillières at Ferme du Criou and is a local staple.
On a slow, contemplative walk while the moon rose
I had already tried another specialty from Samoëns in the restaurant of my hotel, the tilted et roc: Soupe châtréeThe simple combination of stale bread, pile of Tomme de Savoie and a slowly cooked onion broth transforms into somewhat lavish. It was so thick that it had to be cut with a knife.
In contrast to all this hearty rusticity, I joined one of the regular patisserie classes that was run by professional confectioner Ana de la Fuente in her airy and flawless house in the village. We tried -and more or less successful -to make a Charlotte Russian, a preparation of soft cookies, whipped vanilla and pear jam. And it tasted pretty great.
Although I lacked the slopes, the joys were to be in the mountains in the mountains. Here you can see some of the 26 miles cross-country ski paths and an exciting toboggan run. Cold water swimming fans can immerse themselves in Lac aux dames on the outskirts of the village under careful supervision (from sports coach Florian Milesi), followed by a session in a mobile sauna. And ice skaters can be turned the huge outer lane in the middle.
Perhaps the best combination of snow, food and wine came at a snowshoe hike at dusk in the forest near the hamlet of La Rosière. Our guide, Hervé Martinez, led us to a slow, contemplative walk while the moon rose. Our reward after 90 minutes was a Fondue Savoyard, which was prepared by Hervé in a Tepee and was prepared with his girlfriend Julien Ettel with his girlfriend Julien Ettel (operating Livino’s online wine store). Noises of conviviality that comes from this tipi when we echoed through the otherwise quiet forest and brought a delicious warmth into a cold winter night. The skis can wait.
This trip was provided by Samoëns Tourismus. The Hotel Neverse Et Roc has doubles From 200 €. Ana de la Fuente’s confectional courses cost € 40- € 50 pages for three hours. Snowshoe goes with fondue and wine with the wine Bureau de Guides And Livino € 80pp; or € 56pp For snowshoes goes with fondue. Pedestrian fusric campaigns cost 11 €
