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From the Savoie to the Valais to the Dolomites, Alpine cuisine has been deeply influenced by the geography and agriculture of the region. This rib-sticking, warming cuisine is great cold-weather fare that far exceeds its “meat and potatoes” reputation. Molten, bark-wrapped raw-milk cheese, creamy polenta with braised lamb, and crispy potato rösti are just a few features of this indulgent exploration of cooking in the Alps.
Taught by Rory Stamp.
From the Savoie to the Valais to the Dolomites, Alpine cuisine has been deeply influenced by the geography and agriculture of the region. This rib-sticking, warming cuisine is great cold-weather fare that far exceeds its “meat and potatoes” reputation. Molten, bark-wrapped raw-milk cheese, creamy polenta with braised lamb, and crispy potato rösti are just a few features of this indulgent exploration of cooking in the Alps.
Taught by Rory Stamp.