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If you think that Savoyard specialities stop with fondues and famous, go to the restaurant Le, you will understand that the first mentioned have no relationship with Savoy and that this department abounds with genuine ancestral recipes such as the farçon, a thick galette of potatoes, eggs, lards and cheese. The farçon eats so sweet. You are here, unlike the ski slopes, in a quiet place. In an alpine chalet decor, between old tools, sparkling brass, wicker baskets and beautiful frescoes adorning the walls, taste the quiche in the Beaufort. Don't miss the forcacha of caïon and goure (a melting of pork to potatoes). The reception is nice between Stéphane and Francette.
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