Journée Nationale du Berthoud
LA CHAPELLE-D'ABONDANCE
Description
The first National Berthoud Day will take place on January 15, 2027.
This date was chosen in reference to the maximum fifteen minutes of cooking time traditionally required to prepare the dish.
The goal is, in particular, to promote and pass on this iconic recipe from the Chablais region.
Made with melted Abondance AOP cheese, white wine from Savoie, Madeira, or port, and garlic, the Berthoud is served hot in an individual bowl.
Since 2020, its recipe has held the European Traditional Specialty Guaranteed (TSG) label.
The organizers now hope to bring together producers, restaurateurs, local authorities, and tourism professionals each year to celebrate this culinary heritage.