Contaminard”, a gourmet speciality from Les Contamines-Montjoie

In Les Contamines-Montjoie, there are the classics… and then there are the legends. Le Contaminard clearly belongs to the second category.

This bread of character, with its proud golden crust and generous crumb, is one of those local specialties that immediately triggers a “one more slice, just for a taste”.

Its history smells of the mountains. Contaminard is inspired by the breads of yesteryear, those that were made to last several days between two batches. A mix of wheat and rye, often leavened, baked to develop the aromas, this is a rustic, nourishing bread, made to accompany alpine life. Not a timid bread: here, we’re talking about a dense yet soft crumb, a slightly toasted taste, with that little hint of acidity that makes you want to come back for more.

Its great strength? It goes with everything.

-> At breakfast, he loves a dab of butter that melts gently.

-> At lunchtime, it becomes the best ally for a generous sandwich.

-> In the evening, it can be served alongside a cheese board or a well-deserved raclette. And grilled? That’s when it reveals all its charm, crispy on the outside, melting on the inside.

It’s the gourmet souvenir, typically French, Savoyard and from Les Contamines, that we’re bringing back!

For gourmets, a few simple ideas: Contaminard spread + tomme + mountain honey, guaranteed success. A bruschetta version with roasted vegetables and cured ham is a sensation. Cut into cubes, it makes perfect croutons for homemade soup. And for the daring: savory French toast with cheese and herbs… it couldn’t be more comforting.

To buy at Délices de Montjoie or Fournil Café.illes on vacation, village regulars, sports enthusiasts and contemplative types.