The document describes several culinary specialties from the Savoyard region of France. It discusses raclette, a dish made by scraping melted cheese onto a surface. It also mentions tartiflette, a gratin of potatoes and Reblochon cheese that is sometimes made with bacon. Several types of fondue are noted, including a Savoyard cheese fondue and a traditional Swiss cheese fondue made with Gruyere. Beaufort and Comte, two raw milk cheeses from Savoie and Franche-Comte, are also described.