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Gastronomy
and cabinet making...
Val
Guiers is not only at the confluence of the Guiers and the
Rhone but at also the confluence of know-how and "savoir
vivre".
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The
strong marc Tomme cheese or the fine goat's milk and cow's milk
cheeses meet the typical Allobroges wines…:Here, you refine
your palate in a friendly and warm ambience.
Some foods proposed by our Chefs have become famous, such |
as chicken with crayfish, "coq en velours", hot pâté
with financière sauce, frogs' legs with chopped parsley,
etc...Seasonal productions still rhythm the year: October brings
with it roast chestnuts and rough wine. February heralds the
return of bugnes, the best of which are like "batter lace":
light, crispy, airy, and melt in your mouth.
There are also centuries-old recipes that our chefs have never
stopped perfecting, such as the St Genix cake, a delicious brioche
with eggs and red pralines.
Connoisseurs will also be able to taste some of the best chocolates
in France: Saint-Félix (1998) and Chocopeaux chocolates.
Gourmet souvenirs
are never forgotten.
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The St-Genix
cake
The
origins of this pastry are linked to the legend of Saint Agathe,
the Sicilian martyr (3rd century). Since this young Christian
woman rebuked the advances of the Roman proconsul, he tried
in vain to make her renounce her faith by torturing her. Agathe's
breasts were cut off and they miraculously grew back the following
day. And, as she was about to be burned at the stake, the
earth trembled; killing her torturers. Savoie adopted the
legend after the incorporation of Sicily into the Duchy in
1713, and women began the traditions of baking a cake in the
shape of a breast every February 5th to commemorate the saint's
birthday.
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