The traditional Savoyard way of cooking is based mainly on cheese and potatoes. During the long winter months when the valley was cut off from other food supplies these were the ingredients most people had plenty of. Raclette and fondu both originate from this area and most French restaurants have them on offer. The raclette is basically lots of melted cheese poured over boiled jacket potatoes, very simple and delicious with a selection of local pickles and cured meat. Tarte aux Myrtilles (Bilberry tart) made from locally picked fruit is a very typical dessert of this region.
