Search results
Results from the WOW.Com Content Network
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.
A cooked tartiflette and grilled ham. As with many traditional dishes in the region, the potato is a staple ingredient. Savoy was historically part of the Holy Roman Empire, and the Savoyards were exposed to potato tubers earlier than the French. [7]
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.
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.
Saint-Félicien is a cow's milk cheese produced in the Rhône-Alpes region of France.In France, it is designated a dauphinois cheese, referring to the former French province Dauphiné where it originated.
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]