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Pages in category "Cuisine of Auvergne-Rhône-Alpes" ... Raviole du Dauphiné ... This page was last edited on 10 June 2016, ...
As the name suggests, they are usually associated with the historical region of Dauphiné in South-Central France, particularly around the town of Romans-sur-Isère in the department of Drôme, Auvergne-Rhône-Alpes. The Ravioles du Dauphiné appellation has been legally protected since 1989, and received the Label Rouge in 1998 and is also ...
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.
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] This fondue-like dish from the Aveyron department is a common sight in Auvergne restaurants.
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).
Savoie is part of the Auvergne-Rhône-Alpes region established on 1 January 2016. It was previously part of Rhône-Alpes. It borders the departments of Haute-Savoie, Ain, Isère and Hautes-Alpes in addition to the Aosta Valley and the Metropolitan City of Turin in Italy. Much of Savoie is covered by mountains: Mont Blanc Massif; Belledonne Massif
Socca (unleavened crepe made from chickpea flour, common along the Ligurian Sea coast both in France and Italy) Soupe au pistou (bean soup served with a pistou (cognate with Italian pesto) of fine-chopped basil, garlic and Parmesan) Tapenade (puree or finely chopped olives, capers, anchovies and olive oil)
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.