Culinary specialities Recipes that bring people together at Chambéry Montagnes

Few people know it, but the chocolate truffle is indeed a culinary speciality of Chambéry origin. Born of a happy improvisation at the end of the XIXᵉ century, it has now become a festive staple… and a symbol of artisanal expertise. At Chambéry Montagnes, the chocolatiers perpetuate this precise gesture: a ganache combining cream, butter and chocolate, rolled by hand, then delicately coated in cocoa. The magic is in the simplicity: the final tug, the rolling and stirring in the powder, the resting time needed to obtain that incomparable melt-in-the-mouth texture. Some houses dare to use generous formats, others play on the intensity of the cocoa, but they all tell the same story: that of a living chocolate, shaped by hand. When tasted, the truffle melts slowly, releasing a rich aroma that makes you smile instantly. A small bite… and a lot of happiness.

It’s impossible to talk about the culinary specialities of Chambéry Montagnes without mentioning vermouth. Arriving in Chambéry in the XIXᵉ century, this flavoured wine quickly became an international benchmark. Made from white wines and a skilful blend of Alpine plants, spices and roots, vermouth embodies Savoyard elegance. White, red or extra-dry, it can be enjoyed as an aperitif or in great cocktails, but always with its unique aromatic signature: freshness, subtle bitterness, floral and herbaceous notes. At Chambéry Montagnes, vermouth tells a story of expertise, innovation and tradition. One glass is all it takes to travel between mountains, alpine herbs and sunny terraces. A true Savoy elixir, to be savoured slowly. Excessive alcohol consumption is dangerous for your health, so drink in moderation.