"Le Gâteau de Savoie" Gateau de Savoie Photo JL Syren

4 eggs
50g of flour
50g of potato flour
150g of caster sugar
50g of granulated sugar
some lemon peel or some vanilla sugar, or brandy or orange tree's flower.

Split egg yolk from egg white and beat until stiff.

Mix yolk and sugar to get a smooth and foamy cream which bleaches and makes the ribbon. Add the flour and starch while whipping vigorously and to delicately pour the white assembled in snow. Butter the mould well, powder with granulated sugar and fill only to two third.

Bake 30 to 40mn at 180°C. Better eaten with custard cream and lemon or a whipped cream with potatoes and wine of Savoy: Crépy or Chignin.

The "Tartiflette Savoyarde"

1 creamy Reblochon
1 Kg of potatoes
10 cl of liquid fresh cream
150 Gr of bacon
1 onion / salt, pepper

With 1 knob of butter in a frying pan, fry roughly cubic cutted out potatoes

with the onion in thin slices. Salt and pepper.

When the potatoes are cooked without being gilded, arrange in a "gratin" dish with the bacon. Scrape slightly the reblochon's crust.

Put the cheese on the potatoes, crust upward. Spray the whole dish with cream.

Throw in the warmed up oven (Th 7-8) for approximately 15 mn.

To be eaten with a green salad and some white wine from Savoy.

The stuffing Farcement, Photo JC Ligeon

1,5 kg of potatoes/ 1 kg of stoned plums/ 300g of raisins/ 500 gr. of "petit sale" cutted in thin slices/ 1 tablespoon of flour/ 1 egg/ 2 tablespoon of suger/ salt/ pepper/ small glass of brandy/ 30 thin slices of "Petit Salé" .

Preparation and cooking: 4 hours 45 minutes
The day before put the raisins to soak.
Grate the potatoes and drain them well, add all the ingredients (bacon having been scalded and buttered).
Furnish with small sections of "Petit Sale" the buttered mould (a rabolire). Pour the preparation on top.
Cook 4 hours in the oven in a bain-marie. Unmould.

The "Fondue Savoyarde Fondue Savoyarde, photo Olivier Collomb

1 white wine glass of Savoysea-green.
cheese 200gr, half emmental, Beaufort halfsea-green
1 clove of garlic
1 C. with starch coffee
1 Kirsch liquor glass - pepper, nutmeg
To cut cheese in plates. To water starch in Kirsch. To cut the bread in small cubes. To rub with a clove of garlic peeled the interior of a caquelon. To put the wine to be heated; as soon as it starts to foam, y to throw cheese cut in plates without ceasing turning with a spoon
out of wooden. To pepper. When the cheese is molten, y to add the starch watered in kirsch, without ceasing turning gently.
To soak the small bread cubes in the fondue and to taste.

The small one more: When there is not almost more fondue at the bottom of the caquelon, add an egg, to make gratiner, to put bread cubes, to mix the whole and to eat if you still have a small hollow!
For some time, the fashion is to scent the fondue with sweet herbs or dried grasses, but one does not put at it any more truffles as at beginning the XIX
2nd century, but sometimes, some boletus (they is delicious!).