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AOP raclette, highly spiced dried meat, carefully made rye bread – the region is bursting with culinary traditions and Alpine delicacies. Thanks to its privileged geographical location, the St-Bernard region enjoys an ideal climate, which is responsible for the richness of its local produce. Local specialities vie with haute gastronomy and quality wines for guaranteed enjoyment in the many restaurants in the region.
From the pastures to the dairy – learn about how raclette cheese is made and round off your day with a taste of authentic Raclette AOP like the "Bagnes 4" cheese produced in Liddes:
The region is bursting with other highly diverse, quality dairy products: pasture cheeses, unpasteurized, goat or ewe tomme, yogurts and cottage cheeses.
Cultivation of aromatic and medicinal plants is well established in the St-Bernard region. Thyme, leon balm, mint and several dozen other species are used to make Bio Alp tea, herb teas, spices, sweets or well-known cosmetics, thus bringing the benefits of the mountains within everyone’s reach.
Salted meats – previously required to preserve food, is today part of the region’s culinary traditions. IGP dried meat, raw ham and sausages – the number of Alpine delicacies to taste and relish is endless. You won’t be able to say no.
the Corbeille d’Entremont contains the jewels in the crown of the St-Bernard region’s local produce. It groups the above-mentioned products and adds the famous AOP rye bread, as well as the Entremont honey renowned for the diversity of its flora and wines from Vollèges and Bovernier cultivated by the best owner-cellar masters in Valais.