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meat flambéed on the ‘gallows’


A speciality from Savoie: chunks of beef and/or duck, arranged on spikes and hanging from a hook on a metal contraption that remembles a miniature gallows over a heated dish of cheesy potatoes, rice and/or vegetables.

The meat is bathed in eau de vie and flambéed at the table, and eaten with an array of sauces.

Auvergne Rhône Alpes


Text © Dana Facaros

Image by L’Orée