Chez Mamie Lise is probably one of the best restaurant for cheese specialities or lake fish in Annecy Old Town. It is set in a typical chalet it has a warm local atmosphere.
You have 3 rooms: “le Sarto” the place where the vineyard staff used to meet, “La Cosena” the Savoyarde kitchen, “La Galeta” which is the Grenier (attic).
They use the products of the area and you will find most of the traditional Savoyard food there.
The service is fast, friendly and professional.
A lovely place to try during your stay in Annecy!
For more information: https://www.mamie-lise.com/restaurant-annecy/#ambiance
https://www.taxi-massingy.com/en/visit-of-a-cheese-farm-in-semnoz/
Savoie, a picturesque region in the French Alps, is renowned for its rich culinary heritage, which reflects its mountainous terrain and agricultural practices. Among its most famous specialties is “Fondue Savoyarde,” a delectable dish made from a mix of local cheeses such as Beaufort, Comté, and Emmental, melted together and served with pieces of crusty bread for dipping. This warming dish is perfect for sharing, especially after a day of skiing or hiking.
Another iconic dish is “Raclette,” where a wheel of semi-hard cheese is melted and scraped onto boiled potatoes, pickles, and cured meats. The communal nature of Raclette makes it a beloved meal among locals and visitors alike.
“Diots” are traditional Savoie sausages, typically made from pork and flavored with white wine, herbs, and spices. Often grilled or braised, they are commonly served with polenta or accompanied by a hearty vegetable dish.
The region also boasts a variety of desserts, with “Tarte aux Myrtilles,” a blueberry tart, being particularly popular. The blueberries used are often wild, giving the tart a unique flavor that captures the essence of the Alpine landscape.
Lastly, Savoie is known for its “Vin de Savoie,” a selection of white, red, and sparkling wines that pair wonderfully with the region’s hearty dishes. This diverse culinary landscape highlights the natural bounty and traditional techniques that define Savoie’s gastronomy.
