RISSOLES DE SAVOIE
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Inspired by his grandmother's recipe, each year at the competition rewarding the best rissole of the Aravis - in the 1980 s, in La Clusaz - Frédéric Fabre has the idea of marketing this Savoyard specialty, a sort of broken paste of broken paste and rissolée in oil, in 2010. Rissoles sweet, of course, to the jams and compotes of Savoy, but also salted: aux cheeses (grassy, Abondance, Beaufort…), then mashed potatoes, beef meat, spinach, etc. Depending on season. It also manufactures typical doughnuts doughnuts (or tartifles doughnuts, potato patois name) and Savoie De (crisp dough). Its factory distributes its products from the local to the Boutique shop, markets and supermarkets in the region. A taste for childhood taste!
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