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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.
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.
Cuisine of Auvergne-Rhône-Alpes (1 C, 19 P) B. ... Pages in category "French cuisine by region" The following 7 pages are in this category, out of 7 total.
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.
It is similar in texture and taste to Saint-Félicien, a larger cheese produced in a different part of the Rhône-Alpes région. Saint-Marcellin is available in 3 degrees of ripening (affinage): sec, crémeux and bleu. [2] When Saint-Marcellin is cured in marc brandy for a month or more, it is called Arômes au Gène de Marc.
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.
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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.