Savoie and Haute-Savoie have maintained a rich tradition of local cuisine, incorporating ingredients from local farms and the Alps, as well as fish from mountain lakes, wild greens and locally grown fruit into delicious and enticing cooking. Luce Emeriaud has chosen to present simple and solid recipes from Savoy in this book : from the very classical to new, unexpected delights.

In all, there are more than 60 ideas for delicious, easy-to-prepare, authentic dishes from Savoy.

Complimenting this collection of authentic recipes from Savoy, Marie-Paule Roc's watercolours evoke the mountains and local products.