tablier-de-sapeur-839-du-guide-de-pierrette

On the menu we find grattons (pork scratchings), sausage, cervelas (saveloy), andouillette de Fleurie, rosette (sausage), tablier de sapeur (breaded tripe), gras-double (tripe), cardoon gratin served with a nice Beaujolais or Côtes du Rhône wine.

profiterolles-au-chocolat-692-du-guide-de-pierrette

A few regional cheeses whose intense scents will make your mouth water include Saint-Marcellin (preferably runny), Saint-Félicien, Cervelle de Canut, and Mont d’Or. For dessert, sample delicious bugnes (doughnuts) sprinkled with powdered sugar, a Belle Hélène pear sundae, 

 
or even profiteroles like you have never tasted before (because chocolate has also become a local specialty).

article de Maison de la France du mois d’octobre 08, photos tirés du « guide de Pierrette » promu par Maison de la France, et vendu dans ses bureaux de Madrid, Barcelone, Bruxelles.