The Beaufortain, hidden treasure of the Alps
As early as the start of the 20th Century, this was already an “off the beaten track”
holiday destination, enjoyed by many key figures and pioneering sportsmen.
“The Roselend area offers unexpected delights and will truly take your breath away”
said Jacques Prévert, a regular visitor.
Alfred Couttet and the arrival of the freeriding spirit
In the early days, most mountain guides and climbers would prefer to stay within the
boundaries of their local area or valley, with their familiar summits. Alfred COUTTET, a
local to Chamonix, was one of the first Alpine guides to tackle peaks located further
afield, climbing most of the summits in old Europe. The "Freeride" spirit and the "Freestyle" attitude were already present in his visionary approach to sport.
It was in 1937, in the Beaufortain region, that the well known forefather of French skiing and founder of the ski school, (1932 ski teaching manual) decided to build a hotel at Roselend, (current Roselend dam). His idea was to create a resort for skiing in the spring and walking in summer … His first expedition dates back to 1909 and the list of guests was most impressive.
The Beaufortain, a mountain range unspoilt by progress
If you ask a child to draw a picture of their favourite mountain scene, they will carefully outline snowy peaks, forests and lakes, hamlets perched on the mountainside, herds in the high mountain pastures, chamois and marmots, flowers, and of course the chalets. This quite simply sums up the Beaufortain ! An image of the timeless mountains buried deep inside ourselves.
With the kind permission of M. C. Fourny
The Beaufortain region managed to distance itself from the great tourism boom seen in the Tarantaise, and the industrial revolution of the Maurienne valley. As a result, the region has been able to carefully manage its own development on a human-scale in a unique environment.
"Mountain wilderness"
Dominating the landscape, the mountain pastures are to the Beaufort region what glaciers are to high mountainous areas.
Although some of the Beaufortain landscapes sit at high altitude, the region is not really home to any glaciers or sharply peaked summits. With the exception of Pierra
Menta - the summits measure around an altitude of 3000 metres. However, the rolling hills that dominate the landscape present vast grazing areas (pastureland) and thick coniferous forests.
Only hydro-electricity, with the construction of three dams within the Roseland complex, came along to disturb the tranquil agro-pastoral balance of the 1950's.
Whilst the Beaufortain region enjoys the comforts of modern life, this doesn't detract from the wilderness it holds so dear. Whether you choose to hike, ski or give snowshoeing a go, the pleasures and emotions of the mountains are free for all to enjoy. Accompanied by a high mountain guide, a walking guide or an instructor, there is something for everyone.
Beginners seeking originality, a change of scenery and places of interest will enjoy a unique experience here.
The Beaufortain, mountains nurtured by man
In the Beaufortain region, mountain pastureland is a valued asset and herdsmen are very careful accountants. Although today the main function of the Alps lies in the leisure industry, the use of the land for such activities requires careful upkeep. This responsibility lies with the high mountain farmers.
A mountain range in which you will never feel alone …
The hundreds of chalets spread across the heart of the Beaufortain massif are synonymous with the local traditional summer sport, “la Remue” (moving about); the movement of cow herds up and down the mountains ensuring they can always graze on mature grass! Some farmers own as many as 10 different dwellings which they still use today. The high mountain pastures are thought of not just as landscapes, but as a natural and cultural heritage.
In the Beaufortain region, agriculture also influenced the style of housing: everything was carefully considered to provide for and facilitate practical daily life.
The other major characteristic of the area is the layout of the housing ; this automatically took into account the bioclimatic effect, which today is once again at the forefront of our minds. Local materials such as wood and stone are the primary components.
At the heart of the Haute Savoie valleys, the Beaufortain region also features amongst a group of 124 towns and regions labelled “Pays et Villes d’art et d’histoire” (Towns
and regions of art and historical interest) which endeavours to promote and support heritage and architecture. In the Beaufortain region, this network is managed and promoted by FACIM (Foundation for International Cultural Action in the Mountains) guides.
The Beaufortain, a mountain of regional delights !
The Beaufortain region boasts a certain nobility… which is reflected in the renowned cheese of the same name; Beaufort.
Over the centuries the Alps have always known the problem of
managing food resources: what should they eat during the winter months
and what should they do with all the milk produced throughout the
summer? In the Beaufortain the solution to this problem came in the
form of cheese production.
As it was impossible to store the milk for any length of time, it
was transformed into a product which could be preserved for longer
periods, consumed in its natural state or cooked (with potatoes for
example, once Parmentier had introduced them to the world, but also
with beans, chestnuts etc.).
In 1968 Beaufort cheese was awarded the quality assurance known as
“appellation d'origine contrôlée” (AOC), which recognises product
quality and individuality. The different stages of the cheese making
process are strictly defined and monitored. The milk used must
originate from Tarantaise or Abondance herds, accustomed to mountain
grazing. Once the whole Beaufort cheeses take their place on the
shelves in
the refining cellar, they are turned daily for a period of up to five months. A whole cheese can weigh up to 70 kg.
What is an AOC?
"The name of a region, of a specific place, or in exceptional cases, of a country which is used to single out a certain agricultural product or food commodity."
The AOC is only attributed where the qualities of a product are the result of both the virtues of the land and traditional production procedures, according to “local, loyal and consistent methods”...
Area of culinary excellence
The title of “Site Remarquable du Goût” (area of culinary excellence) is awarded by a commission to an area which is highly recognised for its produce and environment, and which is of genuine interest to tourists. The “Sites remarquables du Goût” from all over France (AOC) (label guaranteeing the origin of wine and cheese) have got
together for a fair every October for the past 10 years, in Arêches-Beaufort.
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