Cluses

Understand

The Haute-Savoie became part of France in the 19th Century after a trade off between France and the Piemont noble Family. This is why a lot of local do not consider themselves French but "Savoyard" or even "Savoisiens" (movement for independence from France, not followed widely) in their own right. The locals can be a bit tough to deal with and most regret the old days as this particular region went from very rural to over-flowing with inhabitants during the last 20 years (population tripled, house prices among the highest in France) but overall they are quite nice people.

Many residents of the Haute-Savoie take pride in the culture and lifestyle that can be described as "typiquement Savoyard" (typical Savoyard, a variation of the word Savoie). Not only do many people believe it is one of the most beautiful parts of France, but there is also the cheese and other special dishes to dote on. Taking a chance to talk to the local people about the ways this area is different than the rest of France is sure to be enlightening and would greatly enrich the travel experience.

The Haute-Savoie, particularly the rural areas, can also provide a revealing look at the quiet, small-town life in France. For the tourist who has a tendency to forget the France outside of Paris, this may be especially eye-opening and entertaining.

Do

Dozens of excellent ski resorts in the region (see 'cities', above, for a few of the most well known.)

Eat

If cheese sounds good, the Haute Savoie offers a variety of dishes that are sure to please the palate.

Fondue Savoyarde is incredible. This dish is served family-style with a bubbling pot of cheese melted in white wine at the center of the table and bite-size pieces of bread filling a bowl. The bread pieces are pushed onto fondue forks and dipped into the cheese. Be sure to let it cool before eating, however hard the wait may be. Raclette is another regional specialty. In the traditional style of serving it, a wedge of Raclette cheese is speared and set up so that one side is facing a flame. As the cheese melts, it is scraped off (hence the name "Raclette" which literally means scrapping) and poured over boiled potatoes. To complete the meal a variety of cold meats is often served. This is the way it is likely to be served in restaurants, though an electrical apparatus is more often used for melting the cheese when it is eaten in homes. Tartiflette is an especially "typiquement Savoyard" (typical Savoyard) meal. The locals all consider it a necessity in any correct sampling of the regional foods, and take great joy in introducing foreigners to it. Tartiflette is made with a local cheese called Reblochon. It is a casserole dish made with potatoes mixed with pieces of pork and the Reblochon melted in and over the top. It may sound simple, yet it is delicious!