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French gastronomie, french cuisine, french food, spéciality, traditionales dishes, french country, Lyon and the Surrounding Region: Gastronomy with a Capital G
The cuisine found in this region is paramount and has become internationally known, but earned its fame in small restaurants known as « bouchons. »
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. 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).
Not far from Lyons, in Saint-Étienne, thick and delicious potato pancakes are found on every table.
And at the foot of the mountains in Grenoble, discover tarte vergeoise à la bière Mandrin (a type of tart).
Regional Specialties:
gratin dauphinois, quenelles de brochet (pike dumplings), cheese fondue, raclette, tartiflette, stuffed vegetables, ravioli, sauté of pork à la montagnarde, sarments du Beaujolais (chocolates), and the « poulet de Bresse » breed of chicken.
Lyon is strategically placed at the crossroads of the major European countries, at the confluence of 2 rivers, and at the heart of the important Beaujolais wine-producing region. Over the centuries, this age-old gastronomic tradition was handed down from mother to daughter, and the recipes using high-quality regional products have been adapted and perfected by the best chef of all time: Paul Bocuse.
Lyon is strategically placed at the crossroads of the major European countries, at the confluence of 2 rivers, and at the heart of the important Beaujolais wine-producing region. Over the centuries, this age-old gastronomic tradition was handed down from mother to daughter, and the recipes using high-quality regional products have been adapted and perfected by the best chef of all time: Paul Bocuse.
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The most well-known specialties include rosette de Lyon (dry sausage), saucisse lyonnaise (sausage served hot), cervelas, bugnes, papillotes de Lyon (Christmas candies), pommes dauphines, gras-double à la dauphinoise (tripe),
Regional Cheeses:
Cheeses to enjoy here include faisselle (a type of fromage frais) and Raclette,
– in the Savoie and Haute-Savoie departments: Abondance, Beaufort, Beaumont, Emmental, gruyère de Savoie, Reblochon, tomme de Savoie
Article de Maison de la France, photos tirés du guide de Pierrette, promu par Maison de la France, londres, new york, singapour, Madrid, Barcelone, Bruxelles, et Paris.
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