Creator of flavours
The
rich gastronomy of Aix reflects both the local resources and the fact that it
is part of Savoy. With its rare "red-legged" crayfish, its Arctic
char, aquatic lords, its lavarets, falsely called féras, and its impressively
large lake trout, the lake provides ample opportunity for the renown of the
restaurant tables. Tartiflette, fondue and Savoyard omelette are all made with
local cheeses. The Main de Sainte Agathe, the Pogne de Saint Genix, the Rissole
and the gâteau de Savoie will satisfy your taste buds for the greediest. And it
is with moderation that you will be able to taste the Génépi liqueur, a great
regional classic.
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