You probably think you’ve heard it all during your time in Val Thorens, and you can’t wait to go on a dahu hunt with one of the locals who told you all about it……Well, just to make sure you’ve understood everything properly, here’s a non-exhaustive list of useful and funny local expressions.
This one’s used when talking about the powder snow that freeriders are so desperate for, and it comes from Savoie of course! Originally, ‘peuf’ meant dust. These Savoyard dreamers eh, skiing on «snow dust» …
The chamois are making soup:
Look as long and as far as you like into the mountains, but whilst the ski patrollers might tell you that the chamois are making soup today, it’s highly unlikely you’ll come across one of these mountain goats watching over a cooking pot. When the «cousse» (strong, icy wind) picks up, lifting the snow up over the rock face, it looks as though there’s smoke coming from the summits… and that high up in the mountains the chamois are making soup!
A mythical wild animal from our mountains, the dahu looks similar to its cousin, the chamois mountain goat, with dark fur, sparkling eyes and black curled horns… but its hoofs are different, with 2 of them on one side shorter than the other 2! It can get around the mountainside easily, as long as it always goes in the same direction, because it naturally leans into the slope.
If you’ve been invited on a dahu hunt, here’s a word of advice: dahus keep a very low profile, and are rarely seen. To hunt it down, you need to attract it with the sound of handbells. If it turns around, its shorter legs will be facing the slope and it will fall!
And if you do see one, come to the Maison de Val Thorens and tell us all about it, we’d love to hear your story! ;)
This is used to describe a tight bend in the mountains. To help you manage Val Thorens’ tight bends in bad weather conditions, we’ve come up with a list of top tips for you right here !
The main ingredient in a legendary Savoyard dish, put in just after the reblochon cheese… what am I? What am I…. ? A potato! Now you know where the mouthwatering tartiflette gets its name from!
This verb means "to milk a second time". In fact, reblochon (cheese used for tartiflette in particular), was traditionally made from the second milking by the farmer. Whilst there are many recipes, the best way to enjoy its flavour is by eating it with a piece of bread and a slice of local ham (the Savoyards swear by it)!