Rhône-Alpes

AOCPDO Cheeses Abondance In the valley that shares its name, facing Mont-Blanc, the monks of the abbaye d'Abondance were already… PGI Fruit & vegetables Abricot des Baronnies Golden as the Drôme sunshine, this sweet apricot is born in the mountain orchards of the Baronnies… PGI Fruit & vegetables Ail de la Drôme Sweet, plump white bulbs from southern Drôme — traditional cultivation, Provençal brightness, subtle… Charcuterie Andouillette Frank, rustic, unforgettable — the 5A andouillette divides opinion: you either adore it or avoid it, but… AOCPDO Cheeses Beaufort The "Prince of Gruyères" — a giant wheel born in the high Savoyard valleys, whose golden paste and… TSG Traditional dishes Berthoud A porcelain dish, melted Abondance cheese, a dash of white Savoie wine — Berthoud was born on the corner… AOCPDO Cheeses Bleu du Vercors-Sassenage In the forests and karsts of the Vercors, this discreet blue cheese perpetuates a cheese-making… Charcuterie Cervelas lyonnais Pistachio-studded, truffled or plain — cervelas is the emblem of Lyonnais charcuterie, a staple in the… PDO Fruit & vegetables Châtaigne d'Ardèche "The "bread tree" of the Ardèche Cévennes has reclaimed its pride of place — the Châtaigne d'Ardèche… PDO Cheeses Chevrotin The only Alpine goat's cheese to hold a PDO (AOP) — Chevrotin takes rarity to the level of luxury: a few… Confectionery Coussin de Lyon ‘In 1643, the aldermen of Lyon carried a green silk cushion during a vow to the Virgin of Fourvière to… Grains & pulses Crozets de Savoie These small squares of buckwheat or wheat-flour pasta form the basis of Savoyard mountain cuisine… Charcuterie Diot de Savoie A small pork sausage with herbs and white wine, simmered with crozets or served as a hearty mountain… PGI Cheeses Emmental de Savoie Its large round holes and monumental wheel are known the world over — but PGI (IGP) Emmental de Savoie… Traditional dishes Fondue savoyarde A caquelon of melted cheese, bread and a gentle heat — the fondue known as "savoyarde" was born in the… AOCPDO Cheeses Fourme de Montbrison Twin sister of Fourme d'Ambert, separated since 2002 into its own PDO (AOP) — a discreetly blue-veined… Cheeses Fromage de Tamié ‘Since 1132, on the slopes of the Massif des Bauges, the Cistercian monks of Tamié have turned raw milk… Traditional dishes Gratin dauphinois Sliced potatoes, cream, nothing else — a dish born of a riot in Grenoble and recorded in writing for the… Charcuterie Grattons lyonnais Crisp, golden morsels of pork, born on farms where nothing of the pig went to waste — grattons have… AOCPDO Spices & condiments Huile d'olive de Nyons The first French olive oil to be awarded PDO (AOP) status, Huile de Nyons is born of a single endemic… PGI Charcuterie Jambon de l'Ardèche For months in the stone drying rooms of the Ardèche, the ham slowly loses its moisture to concentrate… Fruit & vegetables Myrtille forézienne A violet-black berry, smaller than a marble, gathered with a comb on the slopes of the monts du Forez… PDO Fruit & vegetables Noix de Grenoble Since 1938, the first French fruit to bear an Appellation of Origin — Noix de Grenoble is a pioneer… PGI Confectionery Nougat de Montélimar Snow-white, studded with whole almonds and scented with lavender honey — Nougat de Montélimar is one of… AOCPDO Spices & condiments Olives noires de Nyons Wrinkled by frost, black as "bure de moine", with aromas of chocolate and vanilla that no one would… AOCPDO Cheeses Picodon Small, round, piquant — in just a few centimetres, Picodon encapsulates the robust character of Drôme… PGI Meat Pintade de l'Ardèche Mountain poultry reared outdoors — firm flesh and a subtle flavour between pheasant and chicken. PGILabel Rouge Meat Pintadeau de la Drôme A young guinea fowl reared in Drôme for between 87 and 100 days, with greyish-blue plumage and firm… Fruit & vegetables Poire de la Valloire In the valley that the Gallo-Romans called "Vallis Aurea", the golden valley, pear trees replaced… Seafood Poissons des étangs de la Dombes For eight centuries, the Dombes ponds have alternated fish and cereals to the rhythm of évolage and… PGI Fruit & vegetables Pommes et Poires de Savoie In the terraced orchards of the Alpine valleys, between lac Léman and the massif de la Chartreuse… PGI Meat Poulet de l'Ardèche ou Chapon de l'Ardèche Free-range mountain poultry — minimum 81 days for chicken, 150 days for capon — firm flesh and intense… Traditional dishes Quenelles de Lyon Born of the abundant pike in the Saône and the genius of an 1830s pastry chef, baked au gratin beneath a… PGI Cheeses Raclette de Savoie Scrape it, melt it, let it flow — Raclette de Savoie is the skier's fondue cheese, the convivial ritual… Label RougePGI Grains & pulses Raviole du Dauphiné Smaller than a coin, filled with Comté and fromage blanc, passed down since the Middle Ages by the… AOCPDO Cheeses Reblochon A cheese born of a Savoyard peasant ruse — the "second milking" concealed from the landowner — that… AOCPDO Cheeses Rigotte de Condrieu A stone's throw from Lyon, on the Rhône hillsides that also produce Viognier, Rigotte de Condrieu is the… Charcuterie Rosette de Lyon As long as an arm, cylindrical and noble, Rosette de Lyon is the benchmark dry cured sausage of the… Cheeses Saint-Félicien A creamy disc from the Dauphiné born, it is said, of a Lyon dairyman based on a "Place Saint-Félicien"… PGI Cheeses Saint-Marcellin Small creamy disc from the Dauphiné since 1461 — a royal destiny, flavours of the Vercors. PGI Charcuterie Saucisson de l'Ardèche In the Ardèche curing sheds where the air sweeps down from the Cévennes, the saucisson dries against a… Traditional dishes Tablier de sapeur A breaded and fried slice of gras-double, named after the leather apron of an Empire marshal fond of… Label Rouge Traditional dishes Tartiflette A Savoyard potato gratin smothered in melted Reblochon — the star of the après-ski table, born barely… AOCPDO Cheeses Tome des Bauges Mountain tome from the Massif des Bauges since the 18th century — tender, creamy paste, aromas of… PGI Cheeses Tomme de Savoie Grey bloomy rind, supple and mild paste — Tomme de Savoie is the everyday cheese of the Alps, found on… Spices & condiments Truffe noire du Tricastin Born of Zeus's lightning bolt », says the Greek legend of the black diamond — the truffle that made the… PGILabel Rouge Meat Volailles de l'Ain White or yellow hen of the Ain — reared for a minimum of 81 days — firm, tender meat, classic finesse of… PGILabel Rouge Meat Volailles de la Drôme White, black or yellow chicken reared free-range — 81 days minimum — fine, tender meat from the Dauphiné. PGI Meat Volailles du Forez Naked-neck hen of the Monts du Forez, white or black — a 19th-century peasant selection, today protected…