Local Produce from Courchevel
Discover the top Courchevel local produce
Cattle are a mainstay of the Alps' economy, and the mountainous regions of the Alps were traditionally devoted to farming. The star is undoubtedly the stout local breed of cow which can still be seen prancing around the meadows in Courchevel in the summer, just follow the sounds of the bells!
Their milk is used to produce delicious cheeses, from creamy Reblochon or Vacherin to more cured Beaufort and Abondance, there is just a lot to choose from. No wonder, then, that cheese is the main ingredient in the region's local cuisine. Pork is also bred in the Alps, and used to make delicious cured meat, which you can have with your raclette, as well as the traditional sausages called 'diots'.
Agriculture is, on the other hand, somewhat more restricted due to the harsh winter climate, but more sturdy varieties of cereals such as buckwheat do grow in the area and are used to prepare delicacies like crozets and crèpes. However, vineyards do develop in the area and the Savoie region is home to great white wines, light red wines and strong liquors made with regional herbs. The mountain areas of the Alps are also a forager's paradise, with a wealth of wild berries and mushrooms growing in its forests.
Appellation d'Origine Controlee (AOC)
The appellation d’origine contrôlée (AOC) is the certification granted by the French government to ensure that all wines, cheese and certain agricultural products are produced in the region of their origin, in the traditional manner, using specific ingredients.
Bilberries - Myrtilles
Alpine forests are covered in bilberry bushes which, in the summer, yield lots of fruit. Bilberries are slightly tangier and darker than its bigger relative, the blueberry, and they are used in a multitude of dishes in the French mountain regions.
Cheeses
From fondue to croute, few Alpine dishes come without a helping of cheese. Here are the most common ones that you'll find in typical Savoyard restaurants in Courchevel.
Diots
Diots are delicious Savoyard sausages, usually cooked in white wine with onions or grilled. There are lots of varieties of diots, the most common ones being 'nature' and smoked.
Fera
Even if Courchevel is located in an interior, mountainous area, there is still a type of fish quite commonly found in traditional restaurant's menus, the "féra".
Wild mushrooms
The forests in the Alps are home to a large variety of mushrooms, both edible and poisonous, especially in early autumn. Lots of local recipes are made using wild mushrooms and you can see them added to cheese or sausages (saucisson and diots).
Wines and aperitifs
Savoie wine has acquired a bit of a dubious reputation, probably due to the cheaper varieties offered in some chalets and budget ski-hotels over the years. However, if you want to try some local wines without incurring a bad head there are plenty that are worth discovering – look for the AOC on the label for a start. There are four departments that make up the Savoyard appellations – Savoie, Haute-Savoie, Ain and Isère.
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