In Valloire, you are guaranteed a warm welcome from local residents keen to share their recipes and host their guests all year round, whatever the season.

Below you will find a selection of typical Valloire recipes, for a bit of true Savoie atmosphere in a cosy setting.


Valloire diots (serves 1)

  • 1 Valloire diot sausage (Ingredients: Cabbage – carrot – onion – red beetroot – beef – pork fat)
  • 1 large carrot
  • 1 large potato
  • 4-5 laurel leaves
  • a dozen juniper berries
  • Salt and pepper


  • Peel the carrot and the potato.
  • Cut them into quarters.
  • Place the diot, the carrot, the laurel and the juniper berries into a saucepan and add warm water.
  • Boil for approx. 25 mins.
  • Add the potato quarters.
  • Cook for another 35 mins.
  • Serve hot and season to your taste.

Maurienne lamb with stout and Valloire aligot – by Milton and Pascal from the Le Plancher des Vaches restaurant

Ingredients for the lamb (serves 2):

  • 400 g Maurienne lamb (preferably the leg)
  • 2 carrots
  • 1 leek
  • 0.5 l stout
  • 4-5 laurel leaves
  • A pinch of thyme
  • Salt and pepper

Preparing Maurienne lamb:

  • Peel the carrots.
  • Chop the carrots and leek roughly.
  • Cut the leg of lamb into large pieces.
  • Place the carrots, leek, lamb, thyme and laurel in a large pan.
  • Cover with the 500 ml of stout.
  • Add salt and pepper.
  • Cook over medium heat for 2.5 hours (do not cover the pan).

Add a little water if necessary

Valloire aligot

Ingredients for the aligot (serves 2):

  •  400 g large potatoes
  • 150 g tomme de Valloire cheese
  • 150 ml fresh cream
  • 50 g butter
  • Salt and pepper

Preparing Valloire aligot:

  • Peel the potatoes.
  • Cook the potatoes in a saucepan of water for 25-30 minutes, then drain and mash.
  • Add the cream, butter, the grated tomme de Valloire and, optionally, some crushed garlic. Add a pinch of salt and pepper.
  • Mix with a wooden spatula over a very low heat, always stirring in the same direction and turning the mixture over so that it forms strings and comes away from the sides of the saucepan.


“Gâterie Mauriennaise” – by Pierre Rapin – “Grill & Pasta” Restaurant

Ingredients (serves 2):

  • 200 g tomme de Savoie cheese
  • 100 g blue cheese
  • 150 ml liquid fresh cream
  • 100 g raw Savoie ham
  • Green salad
  • 40 ml génépi liqueur

For the gnocchi:

  • Salt and pepper
  • 200 g large potatoes for mashing
  • 100 g extra-fine semolina (more or less)
  • 100 g flour (for shaping)

Preparing the gnocchi, potatoes and semolina:

  • Place the potatoes whole into a large saucepan of cold water and bring to the boil.
  • Boil for around 30 minutes until the potatoes are cooked but still firm.
  • Allow to cool for a few minutes.
  • Mash the potatoes using a potato ricer while they are still hot. Add salt and pepper then add the semolina gradually until a smooth, malleable, elastic and non-sticky dough is formed.
  • Add water if necessary.
  • Knead the dough on a floured work surface.
  • On a work surface floured with the 100 g of flour, make sausage shapes from the dough, cut the sausages into little cubes and roll each cube of dough into a ball the size of a large hazelnut.

Preparing the cheese and the plates:

  • Preheat the oven to 200 °C.
  • Cut the tomme and the blue cheese into pieces.
  • Place the pieces of cheese and the liquid cream in an oven dish.
  • Bake for 10 minutes in a fan oven at 200 °C.
  • While it is cooking, arrange the raw Savoie ham and the salad on your plates.
  • Remove the oven dish from the oven and use a fork to break up any pieces of cheese that have not melted properly, until the mixture is smooth.
  • Bake for another 10 minutes in a fan oven at 200 °C.
  • In the meantime, fry the gnocchi in a deep-fat fryer for 1-2 minutes.

Remove the oven dish from the oven and flambée the génépi over the cheese.