« In tartiflette we trust »
Of course, but not only !
To know everything about the region’s products, you have to climb high into the mountains and dive deep into Lake Geneva.
Fera, perches, crayfish, but also “diots”, Savoy ham, Abondance and Génépi, you will not believe your taste buds…
IN CHABLAIS, WE BREW WHAT WE LOVE!
The first signs of a grain-based fermented beverage go back 4000 years BCE in Mesopotamia.
Still, you don’t need to venture that far to savour a nice craft beer.
Four passionate local brewers have updated this ancient art to today’s tastes.
So? Which one you are testing ?
Brewery "le mazot"
3 ROUTE D’ARMOY - THONON-LES-BAINSMore details
Brewers coddle and protect their beers, whether mild or fullbodied, just as farmers did for the grains in Savoy mazots. Our favourite is the Bière Noire: with notes of coffee and chocolate, a real body and good head!
La cave des 3 elfes
12 RUE DU PORT - THONON-LES-BAINSMore details
In addition to the 120 different beers available, this Irishinspired pub makes its own craft beers.
Enjoy to the tune of a Pogues song: The L&M (Lake and Mountain), a beer with an inimitable flavour, made on-remises, in a gleeful atmosphere.
Pico Brasserie de concise
369 ROUTE DE LA GROTTE AUX FÉES - FÉTERNESMore details
Small in size but big in passion, the Picobrasserie de Concise offers a real choice of beers for any taste or desire. They include Angèle: A Munich-style savoury amber brut, named after the woman who inspired it.
Brasserie artisanale du Léman
670 ROUTE DES BLAVES - 74200 ALLINGESMore details
Here, to lock in the most flavour, the beers are unfiltered and unpasteurised. Each has its own colour and character, based on the season and the brewers’ creativity. In the organic aisle: The Mastoc, with berry and candied fruit flavours – gold medal winner at Concours Général Agricole Paris 2013.
The Reblochon :
Story about this cheese
A story about taxation! At the time of tax controls, the farmers only partially milked their animals. Once the inspector left, they milked their animals again and made the famous Reblochon cheese which was, as a direct result, very rich in cream.
Did you know?