Search results
Results from the WOW.Com Content Network
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.
Main page; Contents; Current events; Random article; About Wikipedia; Contact us; Pages for logged out editors learn more
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.
Main page; Contents; Current events; Random article; About Wikipedia; Contact us; Donate
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.
La Part-Dieu covered food market is an international reference in terms of French and Lyon cuisine. 48 merchants ( fishmongers, cheesemakers, bakers and pastry cooks, caterers, cellarmen and restaurant owners ) work under the same roof and perpetuate local traditions of Lyon, the gastronomical capital of France.
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.