CULINARY SPECIALITIES |
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At Colombaz you will not find any steak and chips dishes but a typical cuisine thanks to local recipes handed down through the generations as well as home made pastries. Jeannot et Pascale propose : |
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Les bougnettes : small potato donuts served with cold meat and green salad. Le farcement : a typical speciality from the Arve valley made from grated potatoes La tartiflette : potatoes with mushrooms and bacon covered with reblochon cheese and baked in the oven.
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La croûte savoyarde : slices of bread covered with ham, mushrooms and cheese and baked in the oven. Le berthoud : a dish originating from the north of the Haute-Savoie made from Abondance cheese melted in the oven served with baked potatoes and cold meats. Le lapin polente : rabbit stew served with baked polenta, a speciality from neighbouring Italy. |
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Nota : Specialities like bougnettes or croûte
savoyard are on the menu while other specialities must be reserved in
advance.
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