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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.
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Rhône-Alpes (French pronunciation: [ʁon alp] ⓘ) [2] was an administrative region of France. Since 1 January 2016, it is part of the new region Auvergne-Rhône-Alpes. [3] It is located on the eastern border of the country, towards the south. The region was named after the river Rhône and the Alps mountain range.
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.
Raclette with boiled potatoes, pickles and onions. Raclette (/ r ə ˈ k l ɛ t /, French: ⓘ) is a dish of Swiss [1] [2] [3] origin, also popular in the other Alpine countries (France, Italy, Germany, Austria), based on heating cheese and scraping off the melted part, then typically served with boiled potatoes.
Auvergne-Rhône-Alpes (French pronunciation: [ovɛʁɲ ʁonalp] ⓘ; ARA) [note 1] is a region in southeast-central France created by the 2014 territorial reform of French regions; it resulted from the merger of Auvergne and Rhône-Alpes. The new region came into effect on 1 January 2016, after the regional elections in December 2015. [4]
Aligot [1] [2] (Occitan: Aligòt) is a dish made from cheese blended into mashed potatoes (often with some garlic) that is made in L'Aubrac (Aveyron, Cantal, Lozère) region in the southern Massif Central of France. [3]