Half the fun of a French lifestyle is the dreamy cuisine. Hearty grub is a must to survive the extreme winters here, thus it’s historically needed to be cheap and filling.

Before potatoes were introduced to the Alps in 18th century, bread was baked just once a year with a bread seal to distinguish whose was whose loaf in a communal oven.

Then there is tartiflette, a calorific Alpine joy. It uses bacon, which is one of the cheapest cuts from a pig and glorious amounts of reblochon cheese, local to the area. This is Alpine fare at its most historical.

Beware being spotted scoffing this on the mountain too often. Otherwise you may look like a tourist-novelty gobbler, or soon, into the chunky seasonaire club.