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A Winter Table from the French Alps

Melted cheese, slow comfort, and a blueberry dessert from the mountains

There is a different kind of silence in the mountains.

Snow softens everything. Sound disappears. And inside, kitchens come alive with warmth, with bubbling pans and the smell of cheese slowly melting into something irresistible.

In the Alps, cooking is not delicate. It is generous. Built to warm hands, bodies, and conversations that stretch long into the evening.

Tonight, we bring that mountain table to you.

Starter – Croûte aux Champignons

A slice of toasted bread, soaked just enough, topped with creamy mushrooms and herbs. Simple, earthy, and deeply comforting.

Wine suggestion

A Roussette de Savoie or Apremont — fresh, alpine, and mineral.

Recipe – Croûte aux Champignons

Ingredients (serves 4)

1 baguette

300 g (10 oz) mushrooms

1 shallot

1 clove garlic

2 tbsp butter

100 ml (⅓ cup) cream

Fresh parsley

Salt and pepper

Preparation

Slice the baguette and toast lightly.

In a pan melt butter and sauté shallot and garlic.

Add sliced mushrooms and cook until golden and soft.

Pour in the cream and let it thicken slightly. Season with salt and pepper.

Spoon the mushroom mixture over the toasted bread and finish with fresh parsley.

Serve warm.

Main Course – Tartiflette

This is Alpine comfort at its peak. Potatoes, bacon, onions, and Reblochon cheese melted into a dish that feels like a warm blanket.

Wine suggestion

A Mondeuse or a light Pinot Noir from Savoie

Recipe – Tartiflette

Ingredients (serves 4)

800 g (1.7 lb) potatoes

200 g (7 oz) lardons (or bacon)

1 onion

1 Reblochon cheese (about 450 g / 1 lb)

100 ml (⅓ cup) cream

Salt and pepper

Preparation

Preheat oven to 200°C / 390°F.

Boil potatoes until just tender, then slice.

Cook lardons in a pan until golden. Add sliced onion and cook until soft.

In a baking dish layer potatoes, bacon, and onions.

Add cream, salt, and pepper.

Slice the Reblochon in half horizontally and place it on top, rind facing up.

Bake for 20–25 minutes until bubbling and golden.

Serve immediately.

Dessert – Tarte aux Myrtilles

Wild blueberries, slightly tart, baked into a simple crust. A dessert that tastes like the forest just outside the door.

Wine suggestion

A glass of Crémant de Savoie or a light sweet Clairette de Die

Recipe – Tarte aux Myrtilles

Ingredients (serves 6)

1 shortcrust pastry

300 g (10 oz) blueberries

80 g (⅓ cup) sugar

1 tbsp cornstarch

Preparation

Preheat oven to 180°C / 350°F.

Line a tart tin with the pastry.

Mix blueberries with sugar and cornstarch.

Pour into the crust and spread evenly.

Bake for 30–35 minutes until the filling is bubbling and the crust golden.

Let cool before serving.

This week's article recipes

A centuries-old white bean stew from the Languedoc region, featuring tender beans, pork, sausage, and duck confit slow-cooked to perfection.

At the Tablel

In the mountains, meals are never rushed.

There is always another glass to pour. Another story to tell. Another slice to share.

And outside, the cold waits patiently — making everything inside feel just a little warmer

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The French Fork

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Savoie in the French Alps

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