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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.
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.
Lyonnaise cuisine refers to cooking traditions and practices centering on the area around the French city of Lyon [1] and historical Lyonnais culinary traditions. In the 16th century, Catherine de Medici brought cooks from Florence to her court and they prepared dishes from agricultural products from many regions of France .
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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.
France 3 Rhône-Alpes Auvergne is one of France 3's regional services broadcasting to people in the Auvergne-Rhône-Alpes region. It was founded in 1954 as RTF Télé-Lyon. The service is headquartered in Lyon, the capital of the region. Programming is also produced by France 3 Rhône-Alpes.The service can also be seen in Switzerland. [1]
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.
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.