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  • More from National Geographic Traveller Food

    National Geographic Traveller Food2 min read
    Fortified & fine
    When I was young, my parents had a couple of decanters of sherry in the drinks cupboard — the norm for their generation, it seemed. It would be poured ceremoniously on the rare occasions we had guests, which meant it stayed open for weeks. But this c
    National Geographic Traveller Food3 min read
    Wigilia
    Wigilia, meaning vigil, is the most anticipated feast of the year for Poles. It’s full of symbolism: the table is traditionally set with an empty space for the ‘unknown guest’ and a nest of hay is placed under the tablecloth to represent the manger.
    National Geographic Traveller Food1 min read
    Timeline
    Reblochon is invented when farmers in the Thônes Valley use excess milk they aren’t selling to turn into cheese. The word ‘tartiflette’ is mentioned in Le Cuisinier Royal et Bourgeois, written by chef François Massialot. Restaurants in the Alps repor

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