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Download as PDF; Printable version; ... Cuisine of Lyon (2 C, 12 P) Pages in category "Cuisine of Auvergne-Rhône-Alpes"
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.
Lyonnaise cuisine refers to cooking traditions and practices centering on the area around the French city of Lyon [1] and historical Lyonnais culinary traditions. In the 16th century, Catherine de Medici brought cooks from Florence to her court and they prepared dishes from agricultural products from many regions of France .
Gratin dauphinois is made with thinly sliced raw potatoes and cream, cooked in a buttered dish rubbed with garlic; cheese is sometimes added. The potatoes are peeled and sliced to the thickness of a coin, usually with a mandoline; they are layered in a shallow earthenware or glass baking dish and cooked in a slow oven; the heat is raised for the last 10 minutes of the cooking time.
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.
Milk and dairy products have been a central component of Alpine cuisine for centuries. The typical alpine farming with alpine-specific dual-purpose breeds such as the Simmentaler Fleckvieh (Simmental cattle) or the Tiroler Grauvieh (Tyrol Grey) can be traced back to the beginning of our era: Even the Roman writers Pliny and Strabo reported on the good milk productivity of Alpine cattle ("bos ...
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The Boucaud family has a monopoly in marketing the coussins, which it makes in its network of retail stores across the Rhône-Alpes region and in Marseille. In 2010, company manager Paul Boucaud said that Voisin manufactured 85 tonnes (94 tons) of coussins in Lyon annually and that production increased by 10% year on year.