The cuisine of Aix-les-Bains is typical of Savoy, based on products of the local soil and mountain meadows, essentially the Bauges. In addition to its famous fondue, there is the pleasing main course of potato doughnuts, and also crozets, péla, tartiflette, diots, polenta and rioutes. For dessert, there are bugnes, confiture de lait and blueberry pie. Aix tables feature Savoy cheeses such as Abondance, Beaufort, the Bleu du Mont-Cenis, Savoy Emmental, Savoy Gruyère, Persillé des Aravis, Reblochon, Abbaye de Tamié, Tomme de Savoie and still many others. However, the presence of the Lac du Bourget, and the rivers such as the Tillet and the Sierroz, offer a variety of freshwater fish, to Aix cooks, which make up good number of local dishes. The local trout, Arctic char and the vendace are pleasing to eat. Also fishing and frying pike delights the taste buds of the inhabitants of Aix-les-Bains. The surrounding forests and mountains of average altitude, such as Mont Revard, offer very popular produce. There are fungi, for instance, and the reputation of cèpes, boletes of Revard, continues unabated. Several vineyards around the Aix-les-Bains commune produce wines used in many specialities, such as Savoy fondue, by the use of white wine. Thus, the vineyards of Saint-Innocent and of Saint-Baldoph are found near Aix-les-Bains, and the area generally enjoys most of the wines of Savoy.