| Rhône-Alpes gastronomy | |
.JPG/210px-Rosettes_à_Boucheries_André_(Rillieux-la-Pape).JPG) | |
| Rosette sausage stall | |
| Information | |
| Country |  France |
|---|---|
| Region | Rhône-Alpes |
| Unmissable | * |
| Location | |
 47 ° 13 ′ 48 ″ N 2 ° 6 ′ 36 ″ E | |
The Rhône-Alpes gastronomy is the testimony of the flavors, the know-how and the terroir of the region of Rhône-Alpes in the center-east of the France.
Ranking
Information: Assessment and classification for the identification, quality and origin of agro-food products.
- Controlled designation of origin (AOC)
- Protected designation of origin (PDO)
- Details of PDOs by cards and by INAO (National Institute of Origin and Quality) lists
- Protected Geographical Indication (IGP)
- Details of IGP by maps and by INAO (National Institute of Origin and Quality) lists
- Traditional specialty guaranteed (STG)
- Organic farming (AB)
- Red Label
- We frequently find productions reported in several regions. This is why you will find for example: Brie de Meaux, Champagne, Lamb from Sisteron, etc ... on several pages of Regional Gastronomies corresponding to the limits of the Appellation concerned.
The reputation of Lyon catering is well established since it is universally known. Its range is also extensive since it goes from the small typical neighborhood restaurant (the stopper) with its traditional specialties to great gastronomy.
Cold cuts and meats
AOC - AOP - IGP products
- Lamb from Lozère IGP (2008)
- Lamb of Sisteron IGP (2007) - Label rouge (2005)
- Charolles beef AOC - AOP
- Capon de Bresse AOC - AOP
- Charolaise AOC - AOP
- Charolais de Bourgogne IGP (2015)
- Bresse turkey AOC - AOP (1976)
- Fin Gras du Mézenc AOC (2006) - AOP
- Ardèche ham IGP (2010)
- Guinea fowl from Ardèche IGP (2016)
- Free-range free range guinea fowl, whole and cut, fresh or frozen Label rouge (2017)
- Guinea fowl from the Drôme IGP
- Farm pork from Auvergne IGP (2011) - Label rouge
- Poularde de Bresse AOC (1957) - AOP
- Ardèche Chicken or Ardèche Capon IGP (2016) - Label rouge
- Cévennes Chicken or Cévennes Capon IGP (2011)
- Saucisson de l'Ardèche IGP (2011)
- Farm poultry of Auvergne IGP (1996)
- Bresse poultry or Bresse chicken AOC - AOP – Poultry with an AOC appellation (Appellation d'Origine Contrôlée), attests to its peculiarity and recognizable taste.
- Volailles de Bourgogne IGP (1996) - Label rouge
- Poultry from Ain IGP (1996)
- Poultry from the Drôme IGP (2010) - Label rouge (1995)
- Poultry from Charolais IGP (1996)
- Poultry from Forez IGP (1996)
- Volailles du Languedoc IGP (1996) - Label rouge
Others products
- Lamb from trièves
- Atrials Chablais in Haute-Savoie
- Abomasum
- Truffle and pistachio cervelas
- Pork scrapes
- Aosta ham – Ham that comes from Aosta in France, but which has nothing to do with its illustrious namesake Aosta ham "Aosta Valley Jambon de Bosses" PDO of Italian origin from the Aosta Valley, produced in Emilia-Romagna and Lombardy
- Raw ham from Haute-Savoie
- Jesus – Lyonnaise specialty sausage
- Longeôle du Chablais Haute-Savoie
- Minot Haute-Savoie
- Murson (Murçon dauphinois) Dauphiné - Oisans
- Pormonese (Pormonier - Pormonière) Haute-Savoie – Cabbage sausage - Lean pork, spinach, chard, leeks and various herbs or cabbage
- Rosette of Lyon – Lyonnaise specialty sausage composed of noble parts of the pork and fat
- Sabodet
- Saucillard (Sausage with blueberries and hazelnuts) Haute-Savoie – Pure pork dry sausage
- Herb sausage
- Cooking sausage – Sausage
- Brioche-style sausage (Sausage in brioche)
- Lyon sausage – Sausage with finely chopped lean meat, garnished with small cubes of pork fat (lardons without meat). It can also be composed of 1/4 of beef.
- Magland sausage Haute-Savoie
- Pure pork dry sausage smoked with juniper Haute-Savoie
- Sapper's apron – Based on fat-double.
Condiments, herbs, oils, grains and vegetables
Condiments, herbs, oils
AOC - AOP - IGP products
- Garlic from Drôme IGP (2012)
- Nyons AOC olive oil (1994) - AOP
- Olive oil from Provence AOC (2007) - AOP (2020)
- Lavender essential oil from Haute-Provence or Lavender essence from Haute-Provence AOC (1981) - IGP (1996)
- Honey from Provence IGP (2005)
- Honey from the Cévennes IGP (2015)
- Black olives from Nyons AOC (1994) - AOP
- Thyme from Provence IGP
Others products
- Mono or polyfloral honeys
- Nantua sauce
Cereals and vegetables
AOC - AOP - IGP products
- Haute Provence small spelled flour IGP (2010)
- Small spelled from Haute Provence IGP (2009)
- Raviole du Dauphiné IGP (2009) - Label rouge (1998)
Others products
- Local vegetables: potatoes, Swiss chard, turnip in Isère - Choux in Haute-Savoie
- Cardon Haute-Savoie - Isère
- Batavia red from Grenoble Isere
Prepared dishes and / or specialties
- Coq au vin
- Ardèche cove – Grated potato pancake
- Heather cock with blueberries Haute-Savoie
- Chicken thighs stuffed with morels, mercière sauce
- Prank (Farçon (Farçin or Farci en Maurienne) - Farson - Rabolet) – Savory dish or sweet dessert Many variations: Arve Valley, Val d'Arly, Megève, Haut Chablais, La Clusaz, Faucigny, Aravis, Grand Bornand, Samoëns, Beaufortain, Tarentaise, Maurienne, Bessans
- Gratin dauphinois – The "Charlotte" or "Monalisas" potatoes are very good for the gratin (yellow and not too firm). Peeled, washed, cut into slices but do not wash the slices (the starch they contain serves to bind with the cream or the milk). Ailler. Depending on the recipes, do not use milk and only liquid cream, others in equal proportions a mixture of fresh cream and milk or even a mixture of liquid cream and milk. The fondant of the potatoes then comes from the slow cooking in the oven, and the absorption of the cream by the potatoes. A variation exists by replacing the milk / cream with broth (preferably poultry) and adding bay leaves.
- Matafan (Matefaim) – Sometimes pancake or pancake
- Savoyard polenta Haute-Savoie
- Creamed chicken Ain
- Quenelles with nantua sauce – Pike dumplings
- Lyonnaise salad – Green salad, curly, lamb's lettuce or dandelion; with smoked bacon or chicken liver; and golden croutons and poached or boiled egg; and dressing with walnut oil, balsamic vinegar and parsley.
- Stir-fried kid in white wine Haute-Savoie
- French Onion Soup
- Beaujolais soup
- Chestnut soup from the Cévennes (Bajana or Cousina in Ardèche)
- Calf's head ravigote or vinaigrette.
- Teat boiled in water – Returned to the pan (garlic, parsley, vinegar, lemon)
Typical dishes of the Haute-Savoie region made from cheese
- Berthoud – Savoyard dishes made with Abondance cheese (AOC)
- croziflette – Gratin which takes up the codes of a traditional tartiflette, but with the use of crozets (Savoyard pasta made from buckwheat and cut into small squares) instead of potatoes. It is prepared with reblochon, sometimes onions, raw ham from Savoie or bacon.
- Cheese fondue
- Pela
- Raclette
- Soufflés and ramekins
- Castrated soup Giffre valley – Tasty dish made from a mixture of aged country bread, tomme de pays and onion soup
- Tartiflette
Fish, seafood, crustaceans and molluscs
- Bleak
- Barbel
- Pike
- Dombes carp Ain – Fish and derived leathers
- Whitefish (Lavaret) Lake Geneva, Annecy, Aiguebelette, Serre-Ponçon
- Mountain crayfish
- Fera
- Creamed trout fillet
- Fried perchots Ain – Consists of young perch, emptied, floured and passed in a deep frying bath and immediately served
- Roach
- Frogs Ain
- Lavaret (Whitefish) Lake Geneva, Annecy, Aiguebelette, Serre-Ponçon
- Char
- Common char
- Perch
- Pike perch
- Tench
- Wild trout from streams and farmed ones
- Minnow
Cheeses and dairy products
Cheese
AOC - AOP - IGP products
- Abondance AOC (1990) - AOP (1990)
- Banon AOC (2003) - AOP (2003) – Goat cheese, matured in chestnut leaves
- Beaufort AOC (1968) - AOP (2011)
- Bleu de Gex Haut-Jura or Bleu de Septmoncel AOC (1977) - AOP (2008)
- Bleu du Vercors-Sassenage AOC (1998) - AOP (2001)
- Chevrotin AOC (2002) - AOP (2005)
- Comté AOC (1958) - AOP (1996) – With raw cow's milk, cooked pressed cheese
- Emmental de Savoie IGP (1996)
- French Emmental Est-Central IGP (1996) - Label rouge (1979)
- Fourme d'Ambert AOC (1972) - AOP (2006) – Based on cow's milk, slightly marbled, uncooked and not pressed, with a dry and flowery rind. Sweet and fruity flavor, it can be enjoyed on any occasion, on the platter naturally but also in salads and soufflé.
- Fourme de Montbrison AOC (1972) - AOP (2010)
- Gruyère AOC (2012) - IGP (2013)
- Morbier AOC (2000) - AOP (2002) – With raw cow's milk
- Picodon AOC (1983) - AOP (1996)
- Raclette de Savoie IGP (2017)
- Reblochon or Reblochon de Savoie AOC (1958) - AOP (1996) – Soft, whole cow's milk cheese with a washed rind.
- Saint-Marcellin IGP (2013)
- Tome des Bauges AOC (2002) - AOP (2007)
- Tomme de Savoie IGP (1996)
Others products
- Brézain Haute-Savoie
- Brick Isere
- Trièves square Isere
- Canute brain (Claqueret - Tomme daubée) – Cheese beaten with garlic and herbs, served as a starter or as a cheese
- Chevrotin from Chablais Haute-Savoie
- Chevrotin des Aravis Haute-Savoie
- Goat poop with walnuts Isere
- Albanian Emmental Haute-Savoie
- Persillé des Aravis Haute-Savoie
- Little Bruchet Isere
- Saint-Félicien Dauphiné: Drôme, Hautes-Alpes and Isère – Made with cow's milk
- Thollon Haute-Savoie
- Tomme de Belledonne Isere
- Sheep's tomme Haute-Savoie
- Tomme de Chartreuse Isere
- Cow tomme Haute-Savoie
- Goat cheese Haute-Savoie
- Vacherin (Vacherin des Bauges - Vacherin de Savoie) Haute-Savoie
Dairy products
AOC - AOP - IGP products
- Cream & Bresse Butter AOC (2012) - AOP (2014)
Others products
- Homemade yogurts and faisselles
Breads, desserts, fruits, jams, sweets and sweets
Breads
Desserts
- Brioche Isere
- Prank (Farçon (Farçi in Maurienne) - Rabolet) – Savory dish or sweet dessert Many variations
- Walnut cake Isere
- Matafan (Matefaim) – Sometimes pancake or pancake
- Pogne Isere
- Pogne of Romans Drome
- Valencian Switzerland Drome
- Blueberry, Raspberry, Walnut Pies Isere
- Praline tart
- Bressane pie Ain – With sugar or pralines
- Tarts or epognes with local blueberries, local raspberries, apples, pears Haute-Savoie
To position
Fruits, jams
AOC - AOP - IGP products
- Chestnut d'Ardèche AOC (2006) - AOP (2014)
- Walnuts AOC (1938) - AOP
- Apples and Pears from Savoy or Pommes de Savoie or Pears from Savoy IGP (1996)
Others products
- Fruit jams from the orchard or forest
- Cream of chestnut (Ardèche being the leading producer of chestnuts in France)
- Country fruits: cherry, quince, strawberry, raspberry, blackberry, blueberry, walnut, pear, apple, rhubarb
- Peach and apricot (Drôme)
Confectionery
- Amandines with local blueberries Haute-Savoie
- Donuts Haute-Savoie
- Homemade cookies Isere – Confectionery stuffed with praline.
- Mens Bouflette Isere
- Bugnes Haute-Savoie – Fried sweet dough
- Chaudelais Isere
- Artisanal chocolates Isere – Confectionery stuffed with praline.
- Megève chocolates Haute-Savoie
- Annecy bells and reeds (chocolates) Haute-Savoie
- Cocoon – Confectionery stuffed with praline.
- Tender hearts of Samoëns Haute-Savoie
- Lyon cushion – First Lyonnaise confectionery based on ganache and marzipan created by Chocolats Voisin
- Aravis crystals Haute-Savoie
- Alps flakes Haute-Savoie
- Raspberries Haute-Savoie
- macarons Haute-Savoie
- Joyeuse macaroon Joyful – Small biscuit of irregular shape, crunchy and with a subtle flavor of caramelized almonds
- Chestnuts Clément Faugier Privas – Cream of chestnut, iced chestnut since 1885
- Imbert chestnuts Aubenas – Chestnut cream, iced chestnut and candied chestnuts in syrup since 1920
- Megevans Haute-Savoie – Almond and raspberry creams
- Mont-Blanc Haute-Savoie
- Nougat from Montélimar
- Rissole Isere
- Country rissoles Haute-Savoie
- Ruifard de Valbonnais Isere
- Terracotta tiles from Grand-Bornand Haute-Savoie
Drinks, wines and spirits
- Be careful with alcoholic drinks: the abuse of said alcohol is dangerous, so consume and drink only in moderation.
Waters
- Badoit Saint-Galmier 42330 – Naturally sparkling mineral water.
- Evian – Natural mineral water
- Thonon Chemin du Genevray, 74200 Thonon-les-Bains
- Vals Vals-les-Bains in Ardèche 07600 – Sparkling mineral water since 1602. (Nature celebrates)
Various drinks
- Shanty – Apple and pear juice cider
- Beer from the Brasserie du Mont-Blanc and the Brasserie du Léman
- Craft beers
- Aravis lemonade
- Syrups and local fruit juices
Aperitifs, digestives, liqueurs and spirits
AOC - AOP - IGP products
- Côtes-du-rhône wine brandy or Côtes-du-rhône fine IGP
- Fine de Bourgogne AOC (1946) - IGP
- Marc de Bourgogne AOC (2011) - IGP
- Marc des Côtes du Rhône or Marc des Côtes du Rhône IGP brandy
Others products
- Pear brandy
- Génépi des Alpes
- Gentian, raspberry, blueberry liqueurs
- Marc of Savoy
- Spirits: salettina, chartreuse, antésite, cherry rocher, pear brandy from the colombier, high ice whiskey, grand dauphine, walnut wine
Wines
- Beaujolais vineyard
- Burgundy vineyard
- Bugey vineyard
- Jura vineyard
- Rhône vineyard-Coteaux-du-lyonnais vineyard
- Savoie vineyard
- Rhône Valley vineyard-Partly in the region Provence-French Riviera
- Wines: Balmes Dauphinoises, Vienna wines, Isère
Local gastronomy
And don't forget that each region has its specialties!
- Gastronomy of the North of France:
- Gastronomy of Eastern France:
- Gastronomy of the West of France:
- Gastronomy of the Center-East of France:
- Gastronomy of the South and South-East of France:
- Gastronomy of South West France:
