Pictured: Savoyarde Crepe. Photo courtesy of Andy Fabian.

The Savoie region of Southeastern France is home to a long and ancient history of dairy farming and cheesemaking. Situated in the French Alps, its culinary contributions include herbal liquors, dry-cured sausages, and fondue savoyarde, a mixture of melted Alpine cheeses. The emphasis within the cuisine is heartiness, a requirement that in the past sustained the mountain men and women through bitter winters, and today sustains the mountain men and women who are part of the region’s booming steel and aluminum industries.

An example of the region’s hearty sustenance comes courtesy of C’est La Vie. Their savoyarde crepe comes stuffed with a creamy, cheesy sauce slathered over ample slices of salty prosciutto. These two on their own combine into an explosion of umami reminiscent of a parmesan cream reduction in Italian cuisine. When wrapped in a rich, nutty, gluten-free buckwheat crepe, the savoyarde makes for a lasting impression of fullness. If you need a bit more energy, get it with the pan-fried potatoes, though the assorted sliced breads that come with a sit-down meal certainly make the side salad a perfectly reasonable choice for us low-country folks—even if we wince at temperatures below 70 degrees.

C’est La Vie, 1553 Main Street, Sarasota, www.cestlaviesarasota.com 

Pictured: Savoyarde Crepe. Photo courtesy of Andy Fabian.

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