A French-language culinary reference on the food traditions of Savoie, this dictionary-style volume documents the region’s cooking vocabulary, dishes, ingredients, and local practices. It presents Savoie’s Alpine culinary heritage as a body of knowledge shaped by mountain agriculture, seasonal ingredients, preserved foods, cheeses, cured meats, soups, cakes, and festive or everyday recipes. Useful for cooks, researchers, and readers interested in French regional gastronomy, the book functions both as a practical guide to Savoyard cuisine and as a record of the customs, terms, and flavors associated with the area. Its dictionary format makes it a compact resource for identifying traditional recipes and understanding the cultural context behind them.