From Tartiflette to Fondue: Indulge in France’s Most Delicious Alpine Dishes on Your Ski Holiday
France’s breathtaking ski resorts are famed for great skiing on powdery slopes, but their charming villages are also home to some of the most delicious and hearty ski holiday food. When we think of ski holidays in France, our minds inevitably wander to the cosy mountain dishes that are more than mere ‘refuelling’ after a hard day on the piste. From the bubbling, cheese-laden indulgence of fondue to the irresistibly creamy Tartiflette, for me, these French alpine cuisine staples make a ski holiday in France as much about the food as it is about the snow.
Almost all of my favourite slopeside lunches were discovered in France, and the word ‘dinner’ in English is actually derived from the Old French word ‘disner’, so let’s schuss into a few of the timeless favourites that I’ve discovered while skiing in France. If you’re planning your next ski adventure, these dishes are my must-tries. I even brought back one recipe from my last ski holiday in France so you can recreate the alpine experience at home just like I do!
Tartiflette is a Slice of Savoyard Heaven
On a cold night in the Alps, few things warm the soul like a well-made Tartiflette. This dish of melted Reblochon cheese, potatoes, lardons, and onions originated in the Savoy region and has since become a must-eat staple for skiers. During my last ski holiday in France, I stumbled upon the best Tartiflette I’d ever had and scribbled it down straight from the horse’s mouth – a local chef working with the France ski holiday specialist who organised our trip. It was so much better than anything I had tasted anywhere else in the Alps that I pinched the recipe to bring back home. Tartiflette’s rich flavours and gooey texture make it the ultimate comfort food after a day on the slopes.
Here’s a simple recipe to recreate this alpine classic:
Ingredients:
- Reblochon Cheese,
- Potatoes,
- Smoked Bacon Lardons
- Onions
- Garlic
- Crème Fraîche
- White Wine
Instructions:
Sauté the lardons and onions, layer with boiled potatoes, add a splash of white wine and top it all with slices of Reblochon cheese before baking. It really is that simple. You’ll have a warm, satisfying dish that transports you straight to the heart of the French Alps.
Fondue is the Quintessential Alpine Après Ski
A ski holiday in France wouldn’t be complete without a traditional cheese fondue. This classic ski resort dish originated in the Swiss Alps but is beloved in French ski culture, especially in regions like Haute-Savoie. It has become the most recognised choice for soaking up the excesses of après ski in France. Fondue is more than just a meal; it’s a communal experience. You dip pieces of crusty baguette into a bubbling pot of cheese, typically a mix of Gruyère and Emmental, with a hint of garlic and a splash of white wine. And just like skiing, there’s a hint of unspoken friendly competition as the race hots up to get the last (and I would argue best) slightly toasted bits of cheese in the bottom at the very end!
Fondue nights are the highlight of my ski trips. After a thigh-burning day on the mountain, there’s nothing like gathering around the pot with friends, dipping, twirling, and savouring each bite. In some regions, they’ll add a sprinkle of nutmeg or a dash of kirsch (a cherry brandy) for extra warmth. It’s a culinary experience as cosy as your chalet fireplace.
Raclette-Guilt is My Other Melty Cheese Delight
Raclette is another French alpine cuisine treasure that has me craving for seconds. Traditionally, this dish features a wheel of Raclette cheese melted over an open fire, scraped onto boiled potatoes, and paired with pickled vegetables and charcuterie. It’s a feast in itself, and in literally every French ski resort, you can find the special Raclette grills at your table, which accommodate a half-wheel under a hot element, so everyone can melt and serve themselves.
My love for Raclette started on a ski trip to the French Alps a few years back, where almost every night included a helping of this delightful melted cheese. It’s easy to see whyRaclette is considered a quintessential après-ski meal – rich, filling, and full of flavour; the only downside is how incredibly moorish it is – when you’re craving rich food after what is essentially an all-day exercise in the Alps it’s hard to know when to stop. I’ve rolled out of many dimly lit Alpine restaurants just like a wheel of cheese.
My top tip is not to stick exclusively to cheese on the charcuterie. Just like Fondue, get some carbs by including bread and potatoes, and your ski legs will thank you for it tomorrow.
Ski Holiday Food is a Taste of France You Won’t Forget
I’m a big fan of French alpine classics and I just love hearty, warming meals, so these dishes are my perfect way to end a day on the slopes. For me, ski holidays in France are an unbeatable blend of sport, scenery, thrills and relaxation, but it’s the sumptuous food that makes my annual mountain pilgrimage a must. The best part for ski enthusiasts and food lovers like me is that you can bring these flavours home from France, with recipes like Tartiflette keeping the alpine spirit alive long after my ski break ends.
Takeaway
My Tartiflette recipe: courtesy of cheese makers Le Syndicat Interprofessionel du Reblochon, this dish actually originated in the 80’s as a cunning marketing ploy and a way to sell more cheese. My recipe was scribbled down verbatim from a catered chalet chef with years of experience.
Our France ski holidays: my recent ski vacations to France were all researched, chosen and booked with the help of a UK specialist ski holiday operator SNO.
Destinations I recommend: the best places to ski in the French Alps for gastronomes are the old mountain towns like Val d’Isere and Courchevel where the restaurants, along with their expertise and recipes, have been handed down through local alpine families for generations.
