CHALET LES  PESSES         

                                                 'more hotel than chalet, more chalet than most'   

Photos courtesy of JF-Vuarand, OT Châtel

Restaurants
 
In Châtel and La Chappelle D’Abondance there are many restaurants to visit, all offering a range of Savoyard specialties such as:
 

The cuisine of the mountains is simple and rustic. The local economy depends largely on the Abondance cows which provide the creamy milk for the cheese of the same name. The whey from the milk is fed to the local pigs, and their meat cured in the traditional way; either salted, dried or smoked with mountain herbs to give succulent hams, tasty sausages and terrines.

The waters of Lake Geneva at the end of the valley, also provide delicious fish: trout, fera, ombles chevaliers, ecrevisses and perch. Savoie has its own pasta which like many other dishes is often flavoured with local mushrooms. Many types grow here such as chanterelles, bolets, morilles and cepes.

Savoie Wines
 
Savoie wines have been produced for 2000 years along the shores of lakes Geneva and Bouget, along the Rhone valley and on the southern slopes of the Savoie Mountains. The principal wine varieties are: