In the high valleys of the Alps, “Crozet” has always been produced.

Shaped by hand with buckwheat and soft wheat flour, and then decorated with high mountain cheeses and bacon, Crozet was then a hearty dish for the inhabitants of the mountain valleys of Savoy.

Even today, our artisanal Crozet is present on our tables, au gratin or as an accompaniment to meat in sauce, a rabbit stew for example, it will delight young and old, as in the past!