Gastronomy

Pieces of saucisson on a tableThe Auvergne-Rhône-Alpes region is teeming with excellent products and famous specialities. Lyon is considered by many to be the capital of gastronomy with renowned traditional cuisine. It is this type of good-natured, family cooking that lay the foundations for the famous establishments of Lyon’s gastronomy known as “bouchons lyonnais”.

A region renowned for the quality of its hams, sausages, pâté and pork rillettes, classic regional dishes often include charcuterie or pork such as Auvergne stew and cabbage soup, or Lyon saveloy and andouillettes.

Cheeses on a rock in a fieldSavoyard cuisine is essentially based on local products adapted to the rigours of a mountainous climate, based on potatoes and Savoyard cheeses (Roblochon, Beaufort, Tomme de Savoie, Emmental de Savoie, etc., which are used to prepare famous Savoyard fondues and tartiflettes), sausages (including the famous Savoyard diots) and small square pasta shapes called crozets.
In Auvergne-Rhône-Alpes, you can also find good wines such as Beaujolais, Côtes du Rhône and Savoie wines. Beaujolais, mainly made from Gamay grapes, is associated with a light red wine and the region’s white wines are mostly made from Chardonnay grapes. Côtes du Rhône wines are represented by grenache vines; with the white grenache vines and Savoie wines including some relatively rare grape varieties.

Five AOC cheeses are made in Auvergne. Cantal and Saint-Nectaire are the oldest and perhaps the most well-known. Salers is a more robust version of Cantal. Saint-Nectaire is a semi-dry cheese with a purple grey rind. Fourme d’Ambert is a soft, creamy blue cheese while Bleu d’Auvergne is stronger and has a crumblier texture.

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