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Franche-Comté and Savoy
The Swiss border of France is delineated by the Jura mountains, which, in turn, give way to the Alps. This is the precipitous terrain that characterizes Franche-Comté. To the south, where France meets Italy, is the equally mountainous Savoy, which, until 1860 was a part of the Italian confederated states. The foods of these regions tend to be substantial, the better to warm body and soul. Fondue au fromage and raclette (both made with melted Comté cheese), civet, gaudes, panada, and matefaim (whose name means "hunger-tamer") are examples of this. Dishes in these regions are often prepared au gratin,that is, with a generous sprinkling of cheese and bread crumbs on top, grilled until the whole surface melts and bubbles. Rivers and streams yield numerous fresh water seafood, especially perch, trout, and crayfish. Truite au bleu, a local savoyard preparation, calls for killing and gutting the trout the instant before plunging it into a vinegar-spiked court bouillon. The mountains provide an ideal habitat for cows. The local variety, the Montbéliard, produce so much milk that cheesemaking in the region is especially varied. Morbier, Vacherin, Reblochon, and the most famous of them, Comté, a French version of Gruyère, are all produced here. Walnuts, and their related products -- oil, jam, and liqueur, are another specialty of the area. |
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