Search results
Results from the WOW.Com Content Network
Cuisine of Lyon (2 C, 12 P) Pages in category "Cuisine of Auvergne-Rhône-Alpes" The following 19 pages are in this category, out of 19 total.
Lyonnaise cuisine became a crossroads of many regional culinary traditions. A surprising variety of ingredients from many nearby places emerged: summer vegetables from farms in Bresse and Charolais, game from the Dombes, lake fish from Savoy, spring fruits and vegetables from Drôme and Ardèche, and wines from Beaujolais and the Rhone Valley.
There are many dishes considered part of French cuisine. Some dishes are considered universally accepted as part of the national cuisine, while others fit into a unique regional cuisine. There are also breads, charcuterie items as well as desserts that fit into these categories which are listed accordingly as well.
A nouvelle cuisine presentation French haute cuisine presentation French wines are usually made to accompany French cuisine. French cuisine is the cooking traditions and practices from France. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote Le Viandier, one of the earliest recipe collections of medieval France.
Cantal (French pronunciation: ⓘ; Occitan: Cantal or Cantau) is a rural department in the Auvergne-Rhône-Alpes region of France, with its prefecture in Aurillac.Its other principal towns are Saint-Flour (the episcopal see) and Mauriac; its residents are known as Cantalians (French: Cantaliens / Cantaliennes or Cantalous / Cantaloues).
Rhône-Alpes is located in the southeast of France. The neighboring (pre-2016) regions are Bourgogne (Burgundy) and Franche-Comté to the north, Auvergne to the west, Languedoc-Roussillon to the southwest, and Provence-Alpes-Côte d'Azur to the south. The eastern part of the region is in the Alps, and borders Switzerland and Italy.
Ravioles du Dauphiné (English: "Dauphiné ravioli"), also known as Ravioles de Romans [1] ("Ravioli of Romans"), are a French regional speciality , similar to a very tiny ravioli and consisting of two layers of pasta made out of soft wheat flour, eggs and water, surrounding a filling of Comté or French Emmental cheese, faisselle made of cow's milk, butter and parsley.
Tartiflette (French pronunciation: [taʁtiflɛt]) is a dish from Savoy in the French Alps. [1] It is made with potatoes, reblochon cheese, lardons and onions. [2] [3] A splash of white wine can be added too.