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French Savoyard cuisine is similar to that of neighbouring regions in Switzerland and many of the same dishes can be found. A local speciality is tartiflette, a casserole of potatoes, bacon lardons and onions covered with melted Reblochon cheese.

ESCOFFIER TO NOUVELLE CUISINE

France is widely regarded as a place where the preparation and presentation of food is central to the country’s culture. Modern-day French cuisine was first codified by Georges Auguste Escoffier in Le Guide Culinaire (1903). Central to Escoffier’s method was the use of light sauces made from stocks and broths to enhance the flavour of the dish in place of heavy sauces that had previously been used to mask the taste of bad meat. French cooking was further refined in the 1960s with the arrival of nouvelle cuisine which sought to simplify techniques, lessen cooking time and preserve natural flavours by changing cooking methods. This was pioneered at La Pyramide in Vienne (Stage 11) and taken up enthusiastically by Paule Bocuse who operates a number of restaurants in Lyon (Stage 10), often described as the world capital of gastronomy.