La Chapelle-d’Abondance has a reputation its neighbours envy: that of a village of good food. Authentic, with its wooden chalets and working farms, the town cultivates the Savoyard art of living and boasts several renowned tables. Here, the Abondance valley terroir is tasted as much as it is visited.
What you discover
The village has kept its character: chalets, a church, dairy farms and year-round life. It’s one of the valley’s gastronomic highlights, from pasture farm-inns to renowned restaurants. The terroir reigns: abondance (AOP), made in the valley from the milk of the Abondance breed, and the berthoud — cheese melted with white wine, scraped and served piping hot — the emblematic Chablais speciality. Farms and dairies offer visits and direct sales.
Booking
The village is visited freely. To discover cheese-making, several valley farms and dairies welcome visitors, depending on milking and seasonal hours. For the tables, it’s best to book, especially in season. Check with the tourist office.
Good to know
Gastronomy. La Chapelle is renowned for its tables: remember to book in season.
The berthoud. The speciality to try: Abondance cheese melted with white wine.
The farms. Visits often around milking times; direct sales at the farm and dairy.
Year-round. The village lives to the rhythm of the valley, beyond the ski season.
Also worth seeing in La Chapelle-d’Abondance
Round it out with skiing in winter or hiking in summer. Back to the destination: La Chapelle-d’Abondance, or discover Abondance and its abbey.