Gastronomy lover? Here are 15 culinary specialties from Auvergne-Rhône-Alpes to delight your taste buds!
In the heart of the Auvergne-Rhône-Alpes region are culinary treasures that will delight the taste buds of the most gourmand among you. From traditional truffade to characterful cheeses and renowned wines, each specialty is imprinted authentic flavors and know-how passed down from generation to generation. We invite you on a taste journey through 15 essential specialties of the region. Follow the leader !
La Potée Auvergnate, to warm up in winter
Originally from Haute-Loire and Puy-de-Dôme, Auvergne stew is a traditional dish that warms hearts during harsh winters. Prepared with pork, cabbage, carrots and potatoes, the flavors of this rustic specialty are revealed after simmering for several hours. Its simplicity and authenticity make it an emblematic dish of the Auvergne-Rhône-Alpes region!
Pounti, for a sweet and sour pairing
Originally from Cantal, the pounti is a savory cake mixing prunes, ham, bacon and green vegetables, all wrapped in a delicious dough made from flour and eggs. Its slow cooking brings a perfect balance between sweet and savory in each bite. Drawing its origins from ingredients commonly used in the region, it is a true symbol of the gastronomic identity of Auvergne-Rhône-Alpes.
Truffade, a generous dish
Don’t miss out on tasting truffade, an authentic dish from Auvergne. She skillfully combines fried potatoes, bacon and Cantal cheese. Usually accompanied by a green salad and farm ham, it is a very generous dish, even better shared!
Saint-Marcellin, a small cheese full of finesse
Saint-Marcellin is a small round cow’s cheese with a soft paste and creamy texture. Appreciated for the delicacy of its flowery crust, it goes perfectly with fresh bread, which brings out all its finesse. Originally from Isère and Drôme, it was originally produced by monks for their own consumption. Today, this cheese has become essential and is appreciated well beyond monasteries!
Savoyard fondue, a friendly dish to share
The famous Savoyard fondue, originally from Savoy, dates back to the 18th century, when shepherds used cheese to prepare hot dishes during their stays in the mountains. Prepared by melting a mixture of three cheeses (Beaufort, Comté and Emmental) with garlic and white wineit is above all a convivial moment, to share with family or friends.
Gratin dauphinois, potatoes in the spotlight
Originally from Dauphiné in Rhône-Alpes, this dish appeared between the 16th and 17th centuries, at a time when the potato was a novelty in Europe. Prepared with thin slices of potatoes, served with a creamy garlic sauceit is then browned in the oven to obtain a melting and crispy texture at the same time.
Its creation, often claimed by the peasants of Dauphiné, would be linked to the Duke of Clermont-Tonnerre during a meal that he served to his officers in 1788. The gratin dauphinois subsequently quickly gained popularity until it became its own. appearance in Parisian inns. Today it is a common accompaniment in restaurantstestifying to the culinary know-how of the Auvergne-Rhône-Alpes region.
The Bresse chicken, the king of the farmyard
Since 1957, the famous Bresse chicken has benefited from the Protected Designation of Origin (PDO) which guarantees its origin and quality. Recognizable by their red crest and white feathers, they are raised in freedom and in the open air, thus promoting their natural development. Recognized throughout the world for their exceptional flavor, Bresse chickens are classified among the best global products, found on the greatest starred restaurants.
Lentils, the green gold of Puy-en-Velay
Cultivated in the high plateaus of Velay, between 600 and 1200 meters above sea level, green lentils benefit from a Controlled Designation of Origin and a Protected Designation of Origin. Their delicate skin and non-starchy kernel allow them to cook quickly, providing a flavorful texture. With their diameter ranging from 3.25 to 5.75 mm and their green-blue marbling, Puy-en-Velay lentils are an essential specialty of the Auvergne-Rhône-Alpes region.
Savoie cake, a light treat
The Savoy cake, also known as the Savoy biscuit, was created in Chambéry in 1358 by Amédée VI, Count of Savoy, to treat Prince Charles IV of Luxembourg during his visit. Its preparation is based on a tasty mixture of eggs and potato starch, which gives it a light and fluffy texture. The secret of its lightness lies in the careful incorporation of beaten egg whites during its preparation. A real cloud of deliciousness!
Ravioli, to delight your taste buds
The ravioli from Romans-sur-Isère, in the Drôme, are thin, delicate pasta, usually stuffed with mature Comté cheese, herbs and a delicious creamy sauce. Their creation dates back centuries, when local nuns had the ingenious idea of using leftovers to make these little culinary wonders. The recipe was then passed down from generation to generation, becoming, today, an essential specialty of the Auvergne-Rhône-Alpes region.
The quenelle with Nantua sauce, the emblem of Lyon
Originally from Lyon, the famous quenelles are dumplings made from flour, butter and eggs. Accompanied by a tasty Nantua crayfish sauce, they harmoniously combine their creamy texture and pike meat. The people of Lyon are so proud of them that a local author declared: “Quenelles are an art of good taste and delicacy”. So let yourself be seduced!
Saint-Nectaire, for its incomparable taste
Cantal, Salers, Bleu d’Auvergne, Fourme d’Ambert are among the emblematic cheeses of the Auvergne-Rhône-Alpes region, all benefiting from the Appellation d’Origine Contrôlée which guarantees their authenticity. Among these cheeses, Saint-Nectaire is probably one of the most famous.
Made in the Monts Dore region, in Auvergne, in the heart of the Massif Central, this farm cheese is matured in cellars for at least 28 days to develop its full flavor. The region’s green pastures and abundant aromatic herbs provide quality food for the milk-producing cows, which gives Saint-Nectaire its unique taste.
Chestnut cream, a gourmet’s delight
The chestnut, emblem of Ardèche, benefits from double certification: Appellation d’Origine Contrôlée and Appellation d’Origine Protégée. Whether fresh, candied, iced or in cream, this Ardèche variety offers multiple possibilities. Created in 1885, chestnut cream, a traditional recipe for sweet chestnut puree, has not changed since and its quality has remained unmatched. It is also delicious as a garnish on light pancakes, toasted toast or soft brioches.
The Côtes du Rhône, world-famous wines
Produced in the Rhône valley, the famous Côtes du Rhône red wines are made from grape varieties such as Syrah, Grenache and Mourvèdre. This gives them a flavor that is both fruity and spicy, very popular with wine lovers. Stretching from Vienna to Avignon, it has varied soils and a Mediterranean climate ideal for growing vines. These favorable conditions have favored the development of a unique terroir, making it possible to obtain wines of exceptional quality with world renown.
Condrieu, a floral and fruity white wine
Condrieu is a white wine produced in the Rhône valley, from the Viognier grape variety. Renowned for its floral and fruity taste, its rich and creamy texture takes on a pale gold color with green reflections. Its nose releases aromas of fresh fruits such as peach, mango and apricot.
This wine draws its typicity from a unique terroir, characterized by granite soils, steep slopes, as well as exceptional minerality and freshness. Since 1940, Condrieu has benefited from the Appellation d’Origine Contrôlée, which guarantees its geographical origin and its traditional production method.
So, have you already tasted one of these culinary specialties from Auvergne-Rhône-Alpes? If so, which one struck you the most? If not, which one do you want the most? Share your suggestions and findings in the comments below. And above all, enjoy your meal!