Local traditional food in Chamonix and the region and where to find it!

The Haute-Savoie region, nestled in the heart of the French Alps, is renowned for its rich, hearty, and traditional cuisine, shaped by the region’s mountainous terrain and agricultural heritage. The cuisine is typically characterized by locally sourced, high-quality ingredients with cheese, potatoes, and charcuterie featuring prominently.

Cheese Fondue

Cheese fondue is a well-known specialty of the Haute-Savoie region. The dish is traditionally made with local cheeses such as Comté, Beaufort, or Reblochon, melted with white wine and garlic. It’s served communal style with long forks and pieces of crusty bread for dipping.

Restaurant Recommendation: La Maison Carrier in Chamonix serves an excellent traditional cheese fondue in a cozy, alpine atmosphere.

Meat Fondue

Meat fondue, also known as Fondue Bourguignonne, is a convivial dish where small pieces of raw meat (typically beef) are dipped into hot oil or broth using long-stemmed forks. Once cooked, the meat is often dipped in various sauces.

Restaurant Recommendation: Atmo, located in the heart of Chamonix, serves a delicious meat fondue accompanied by a selection of homemade sauces.


Raclette is another iconic dish of the region. It involves melting a wheel of raclette cheese, which is then scraped onto boiled potatoes, charcuterie, and pickles. The name Raclette comes from the French word ‘racler’, which means ‘to scrape’.

Restaurant Recommendation: The Auberge du Bois Prin is renowned for its raclette, which is served with high-quality charcuterie.

Pierre Chaud (Hot Stone):

Pierre Chaud, or ‘hot stone’, is a method of cooking where diners cook their own slices of meat on a hot stone at the table. It is a fun, interactive meal often served with a variety of sauces, potatoes, and salad.

Restaurant Recommendation: La Caleche offers a memorable Pierre Chaud experience, featuring a selection of prime meats.

Please note that these recipes can be modified to taste. For example, different types of cheese can be used in the fondue, or different meats can be used with the Pierre Chaud. The choice of wine for the cheese fondue can also significantly alter the flavour of the dish.

Remember, the beauty of these dishes lies not only in their rich flavours but also in their convivial nature. They are meant to be enjoyed slowly, in good company, and preferably with a view of the mountains. Bon appétit!

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