Discovering Savoie diots
Savoie diots have their origins in the oldest charcuterie traditions of the Alpine valleys. This iconic Savoie specialty, born out of the need to preserve meat during the harsh Savoyard winters, has gradually been refined to become a highly valued specialty of the region. Authentic diots remain a quality artisanal product, unlike industrial imitations.
Diots are still made using traditional methods handed down from generation to generation in traditional Savoie charcuterie. This loyalty to ancestral techniques gives diots a certain authenticity.
In Megève, the establishments buy directly from local pork butchers, perpetuating a tradition that has made the reputation of Savoyard Alpine gastronomy.
The "Diots de Savoie" appellation benefits from rigorous protection, guaranteeing the origin and quality of this emblematic Savoie speciality. Only sausages made according to traditional specifications, using meat from Savoie farms and age-old recipes, can lay claim to this designation.
You can try some great Savoie diots at Hibou d'Arbois or la Ferme de mon Père for example.
The specific taste characteristics that make it such a popular dish
Savoie diots are distinguished by a rich aromatic palette, the result of meticulous expertise and the quality of the raw materials used. The finely chopped flesh reveals savory notes that delicately evolve on the palate. Each diot expresses the authentic nature of the Savoyard terroir in all its splendor.
The delicate blend of pork and beef, in expertly balanced proportions, gives the diots their characteristic melt-in-the-mouth texture. The pork, selected for its tenderness, blends seamlessly with the other ingredients. The meticulously selected spices – cumin, coriander, fennel, wild thyme, and wild garlic for the most refined recipes – add an interesting flavor dimension.
The special feature of diots also lies in their natural coating, made from pig intestines. This natural, thin and delicate coating allows the flavors to fully develop during cooking, while preserving the softness of the flesh.
Some diots even benefit from stuffing with natural white casings, for greater finesse.
The different varieties and their unique characteristics
The recipe for Savoyard diots can vary. Each variety expresses the subtleties of the terroir and the creative genius of the charcutiers. White diots, considered the absolute standard, are characterized by their pearly white flesh and delicately spiced flavor. This traditional variety, derived from ancient recipes, is the benchmark for Savoyard charcuterie.
The diots au Beaufort, include shavings of the famous alpine cheese in their composition. This delicious alliance between charcuterie and cheese reveals milky notes that considerably enrich the taste palette.
For palates seeking more intense sensations, diots with mountain herbs offer a different taste experience. Enriched with wild thyme, savory, and sometimes genepi, these diots reveal all the aromatic richness of alpine flora.
Other seasonal creations exist, such as diots with porcini mushrooms in autumn or morels in spring, true odes to local gastronomy. For each special order, the artisans calculate the preparation times, every minute counting in the ripening process.
Savour the diots like real Savoyards!
Food and wine pairings to enjoy diots
Savoie diots are at their best when accompanied by the finest vintages.
For traditional white diots, a Apremont blanc from a great vintage is a good choice. The mineral finesse of this Savoy wine, with its delicately floral notes, sublimates the delicacy of the spices while providing a freshness that perfectly balances the richness of the flesh. Connoisseurs prefer cuvées from winemakers whose limited production only graces the best cellars.
Beaufort diots find their ultimate expression accompanied by a Chignin-Bergeron, whose powerful aroma and generous structure harmonise with the milky notes of the cheese.
For an even more exclusive experience, pair it with the great vintages of Burgundy or Beaujolais. A Morgon made from old vines or a Gevrey-Chambertin village will go very well with diots made with mountain herbs.
These red wines have silky tannins that go perfectly with the richness of diots spiced with mountain thyme.
Savoie diots, ambassadors of Alpine terroir at Chalet Ararat
Concierge services for unique experiences
Our concierge team orchestrates tailor-made experiences. Our chefs are at your disposal and can prepare delicious Savoyard sausages. These personalized services reflect our commitment to providing our guests with experiences that exceed every expectation.
Organising private theme dinners is one of our most popular specialities. Each culinary creation, specially designed for the occasion, is accompanied by impeccable service and a selection of wines from our partner cellars.
Savoyard cuisine at the heart of your stay
Chalet Ararat places Savoyard gastronomy at the centre of an incomparable stay experience. Our philosophy is based on the conviction that discovering the finest local specialities is the very essence of a stay in Megève.
Our partnerships with local producers enable us to offer our guests the region's most popular dishes. Each stay becomes a privileged exploration of the Savoyard terroir at its most refined.
Reception at Chalet Ararat is also expressed through our private chef services, which can create personalised menus to suit your preferences, diets and food allergies. Each recipe on offer celebrates the richness of the terroir and the generosity of Savoyard soil.
During your stay at Chalet Ararat in Mégève, don't miss the opportunity to taste Savoie diots. In the restaurant or cooked especially for you at the chalet, this is a dish well worth the diversions.