Food is an important part of the culture of any place and it is particularly distinctive in the Savoie Alps. Visitors to Les Gets will see the local food and drink in the shops and will almost certainly sample some of the local cuisine. Much of the local cuisine is shaped by the seasons of Morzine. Due to the harsh winters it was necessary to produce foods that would keep over winter.
With a history of raising cattle on the mountain pastures, cheese has always been popular in Les Gets. The local cheeses include Abondance, which is a semi hard cheese made in the nearby Vallee DíAbondance. It has been made since at least the 14th century, when monks from the Sainte Marie DíAbondance provided some of the cheese to the Papal Enclave in Avignon. It is similar to Beaufort, another Alpine cheese. Tomme De Savoie is another local cheese. It is a mild, semi hard cheese which is low in fat due to being made from the skim milk left from producing cream or butter. Reblochon is a cheese that many visitors come into contact with, due to the fact that it is used to make Tartiflette, the popular winter dish made from onions, sliced potatoes, bacon and melted cheese. Reblochon is the only cheese listed on the French stock exchange, which is why it is sometimes known as ìthe money cheeseî. As well as Tartiflette, other popular dishes made from the local cheeses include Fondue - a mixture of melted cheeses, white wine, kirsch and seasoning. The cheese is served melted with bread to dip in it. Another popular cheese based meal is Raclette, using cheese of the same name. The cheese is melted over a heater and served with cured meats and potatoes.
Jambon De Savoie is a type of ham which the area is famous for. There are plenty of different kinds of cured meat to sample, as well as the local saucisson. Different types of saucisson are flavoured with cheese, pepper and the local liqueurs.
There are a number of Vin De Savoie, but the high mountains of the Portes Du Soleil do not provide a suitable climate for grape growing. There are other types of alcohol made locally however. Genepi is a sweet liqueur made from Artemisia (also known as wormwood), which means it is related to Absinthe. The wormwood used for Genepi only grows in the high mountains of the Alps. Chartreuse is another popular Alpine liqueur. It has been made by Carthusian Monks since 1737. It contains a mix of 130 herbs and plants.