Side, Snack, Appetizer

Abondance

Abondance is a semi-hard, fragrant, raw-milk cheese made in the haute-savoie department of france. its name comes from a small commune also called abondance. a round of abondance weighs approximately 10 kg (22 lb), and its aroma is comparable to beaufort, another french cheese variety. abondance is made exclusively from milk produced by the abondance, montbéliarde, and tarine breeds of cattle. by 2022, the herd producing the milk for abondance cheese will need to be a minimum of 55 percent of the herd. in 1998, 873 tonnes were produced (+16.4 percent since 1996), 34 percent from local farms. abondance cheese was granted an appellation d'origine contrôlée or aoc in 1990.the region has been known for its cheese since at least the 14th century when monks from the sainte marie d'abondance monastery are recorded to have supplied cheese to the papal conclave at avignon.abondance cheese can be either artisanal or farm-made; it is now made exclusively in the area of abondance in chablais, haute-savoie. the ageing period for abondance is a minimum of three months on specially-prepared spruce boards.

Side, Snack, Appetizer

Agneau du Bourbonnais

Lambs reared in allier, auvergne-rhône-alpes, france

Side, Snack, Appetizer

Ail de la Drôme

Messidrôme and thermidrôme garlic, grown in drôme, auvergne-rhône-alpes, france

Main

Aligot

Aligot is a dish made from cheese blended into mashed potatoes (often with some garlic) that is made in l'aubrac (aveyron, cantal, lozère, occitanie) region in the southern massif central of france. this fondue-like dish from the aveyron department is a common sight in auvergne restaurants.

Side, Snack, Appetizer

Beaufort

Beaufort (french pronunciation: ​[bo.fɔʁ]) is a firm, raw cow's milk cheese associated with the gruyère family. an alpine cheese, it is produced in beaufortain, tarentaise valley and maurienne, which are located in the savoie region of the french alps.

Drink

Beaujolais Nouveau

Beaujolais nouveau ( boh-zhə-lay noo-voh, french: [boʒɔlɛ nuvo]) is a red wine made from gamay grapes produced in the beaujolais region of france. it is the most popular vin de primeur, fermented for just a few weeks before being released for sale on the third thursday of november. it is famous for races by distributors to get the first bottles to different markets around the globe.

Side, Snack, Appetizer

Beurre de Bresse

Butter made from matured sweet cream, from rhône-alpes, france

Side, Snack, Appetizer

Bleu d'Auvergne

Bleu d'auvergne (french: [blø dovɛʁɲ]) is a french blue cheese, named for its place of origin in the auvergne region of south-central france. it is made from cow's milk, and is one of the cheeses granted the appellation d'origine contrôlée from the french government. bleu d'auvergne was developed in the mid-1850s by a french cheesemaker named antoine roussel. roussel noted that the occurrence of blue molds on his curd resulted in an agreeable taste, and conducted experiments to determine how veins of such mold could be induced. after several failed tests, roussel discovered that the application of rye bread mold created the veining, and that pricking the curd with a needle provided increased aeration. the increased oxygenation enabled the blue mold to grow in the pockets of air within the curd. subsequently, his discovery and techniques spread throughout the region. today, bleu d'auvergne is prepared via mechanical needling processes. it is then aged for approximately four weeks in cool, wet cellars before distribution, a relatively short period for blue cheeses.

Side, Snack, Appetizer

Bleu du Vercors-Sassenage

Bleu du vercors-sassenage is a mild pasteurized natural rind cow's milk blue cheese originally produced by monks in the rhône-alpes region of france in the 14th century. now made in the dauphiné area, the cheese has been a protected appellation d'origine contrôlée since 1998. as a requirement, the cheese has to be composed of milk from montbéliard, abondance or villard cows. the cheese is unpressed and uncooked and contains the mold penicillium roqueforti. in larousse's grand dictionnaire universel of the 19th century, king francis i is described as being quite fond of the cheese.

Side, Snack, Appetizer

Bœuf Charolais du Bourbonnais

Charolais cattle reared in allier, auvergne-rhône-alpes, france

Side, Snack, Appetizer

Brezain

Semi-hard smoked cheese made from cows's milk, produced in the french alps in haute-savoie

Dessert, Sweet

Bugne

Deep-fried dough, covered in powdered sugar

Side, Snack, Appetizer

Cabbage

Cabbage, comprising several cultivars of brassica oleracea, is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. it is descended from the wild cabbage (b. oleracea var. oleracea), and belongs to the "cole crops" or brassicas, meaning it is closely related to broccoli and cauliflower (var. botrytis); brussels sprouts (var. gemmifera); and savoy cabbage (var. sabauda). a cabbage generally weighs between 500 to 1,000 grams (1 to 2 lb). smooth-leafed, firm-headed green cabbages are the most common, with smooth-leafed purple cabbages and crinkle-leafed savoy cabbages of both colours being rarer. under conditions of long sunny days, such as those found at high northern latitudes in summer, cabbages can grow quite large. as of 2012, the heaviest cabbage was 62.71 kilograms (138 lb 4 oz). cabbage heads are generally picked during the first year of the plant's life cycle, but plants intended for seed are allowed to grow a second year and must be kept separate from other cole crops to prevent cross-pollination. cabbage is prone to several nutrient deficiencies, as well as to multiple pests, and bacterial and fungal diseases. cabbage was most likely domesticated somewhere in europe before 1000 bc, although savoys were not developed until the 16th century ad. by the middle ages, cabbage had become a prominent part of european cuisine. they can be prepared many different ways for eating; they can be pickled, fermented (for dishes such as sauerkraut), steamed, stewed, roasted, sautéed, braised, or eaten raw. raw cabbage is a rich source of vitamin k, vitamin c, and dietary fiber. world production of cabbage and other brassicas in 2020 was 71 million tonnes, led by china with 48% of the total.

Side, Snack, Appetizer

Cantal

Cantal cheese is an uncooked firm cheese produced in the auvergne region of central france: more particularly in the département of cantal (named after the cantal mountains) as well as in certain adjoining districts. cantal cheese was granted appellation d'origine contrôlée certification in 1956. one of the oldest cheeses in france, cantal dates back to the times of the gauls. it came to prominence when marshal henri de la ferté-senneterre served it at the table of louis xiv of france. senneterre is also responsible for the introduction of saint-nectaire and salers.

Side, Snack, Appetizer

Cervelle de canut

Cervelle de canut is a cheese spread/dip, and a specialty of lyon, france.the dish is a base of fromage blanc, seasoned with chopped herbs, shallots, salt, pepper, olive oil and vinegar. its name literally means "silk worker's brain", after the canuts, the silk workers of 19th-century lyon. its name is thought to reflect the low opinion the affluent in lyon had of the weavers.

Side, Snack, Appetizer

Chabichou du Poitou

Chabichou (also known as chabichou du poitou) is a traditional semi-soft, unpasteurized, natural-rind french goat cheese (or fromage de chèvre) with a firm and creamy texture. chabichou is formed in a cylindrical shape which is called a "bonde", per the shape of the bunghole of a gun barrel. and is aged for 10 to 20 days. it is the only goat cheese that is soft ripened allowed by protected designation of origin regulations to be produced using pasteurized milk. chabichou is very white and smooth, and flexible to the palate, with a fine caprine odor.

Drink

Chartreuse

Chartreuse (us: (listen), uk: , french: [ʃaʁtʁøz]) is a french herbal liqueur available in green and yellow versions that differ in taste and alcohol content. the liqueur has been made by the carthusian monks since 1737 according to the instructions set out in a manuscript given to them by françois annibal d'estrées in 1605. it was named after the monks' grande chartreuse monastery, located in the chartreuse mountains in the general region of grenoble in france. the liqueur is produced in their distillery in nearby aiguenoire. it is composed of distilled alcohol aged with 130 herbs, plants and flowers.

Side, Snack, Appetizer

Châtaigne d’Ardèche

Castanea sativa miller chestnuts grown in ardéche, auvergne-rhône-alpes, france

Side, Snack, Appetizer

Chevrotin

Chevrotin is a soft goat milk based cheese produced in the historical region of savoy, (france). since 2002 it has had an aoc designation.

Side, Snack, Appetizer

Cochonnailles lyonnaises

Charcuterie from lyon

Drink

Côtes-d'auvergne

Le côtes-d'auvergne est un vin d'appellation d'origine contrôlée produit dans le département du puy-de-dôme. le vignoble est rattaché au vignoble de la vallée de la loire, avec une aire de production de riom au nord à issoire au sud, en passant par clermont-ferrand, entre la chaîne des puys et la rivière allier.

Dessert, Sweet

Coussin de Lyon

A confection made with marzipan, chocolate and curaçao liqueur

Side, Snack, Appetizer

Dinde de Bresse

Farm-raised turkeys from bresse, auvergne-rhône-alpes, france

Side, Snack, Appetizer

Emmental de Savoie

Cooked and pressed cheese made from cow's milk, from savoie, auvergne-rhône-alpes, france

Side, Snack, Appetizer

Emmental Français Est-Central

Cooked and pressed cheese made from unpasteurized cow's milk, from east central france

Side, Snack, Appetizer

Fin Gras du Mézenc

Beef from heifers reared in auvergne-rhône-alpes, france

Main

Foie de veau à la Lyonnaise

Veal liver

Main

Fondue Savoyarde

Melted cheese with wine and garlic, into which people dip bread

Side, Snack, Appetizer

Fourme d'Ambert

Fourme d'ambert is a semi-hard french blue cheese. one of france's oldest cheeses, it dates from as far back as roman times. it is made from raw cow's milk from the auvergne region of france, with a distinct, narrow cylindrical shape.the semi-hard cheese is inoculated with penicillium roqueforti spores and aged for at least 28 days. almost identical to fourme de montbrison, the two were protected by the same aoc from 1972 until 2002 when each was recognized as its own cheese with slight differences in manufacture. a likeness of the cheese can be found sculpted above the entrance to a medieval chapel in la chaulme, puy-de-dôme.although most often produced with pasteurized milk by industry and coopératives, more recently artisanal production has begun using raw milk, and farm or fermier production has now restarted. currently, four farmers produce annually up to 35 tonnes (38.58 tons) of fourme d'ambert fermière aop made with raw milk.

Side, Snack, Appetizer

Fourme de Montbrison

Fourme de montbrison is a cow's-milk cheese made in the regions of rhône-alpes and auvergne in southern france. it derives its name from the town of montbrison in the loire department. the word fourme is derived from the latin word forma meaning "shape", the same root from which the french word fromage is believed to have been derived.the cheese is manufactured in tall cylindrical blocks weighing between 1.5 and 2 kg (3.3 and 4.4 lb). the blocks are 13 centimetres in diameter and 19 centimetres tall, although the cheese is most frequently sold in shops in much shorter cylindrical slices. fourme de montbrison has a characteristic orange-brown rind with a creamy-coloured pâte, speckled with gentle streaks of blue mould. its appellation d'origine contrôlée status was granted in 1972 under a joint decree with fourme d'ambert, a similar blue cheese also from the same region. in 2002 the two cheeses received aoc status in their own right, recognizing the differences in their manufacture.with a musty scent, the cheese is extremely mild for a blue cheese and has a dry taste.

Side, Snack, Appetizer

Fromager d'Affinois

Fromager d'affinois (pronounced [fʁɔmaʒe dafinwa]) is a french double-cream soft cheese made from cow's milk. it is produced by the fromagerie guilloteau company. fromager d'affinois is similar to brie in production and appearance. unlike in brie production, however, before cheese making the cow's milk undergoes a process called ultrafiltration. ultrafiltration removes water from the pasteurised milk, concentrating all other components. it also has a similar flavour to brie, but without the earthy notes of its counterpart. one effect of this process is that it allows the acceleration of the cheese making process. whereas classic brie takes eight weeks to make, fromager d'affinois can be made in two weeks. ultrafiltration also results in a milk that retains more nutrients and proteins, and the cheese has a relatively high fat content of 60%.the cheese is made in 4.4 pound (2.0 kilogram) wheels, and has a soft oozing texture inside with an edible white rind on the outside. blue-veined varieties are also available.

Dessert, Sweet

Fruit

In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering. fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. consequently, fruits account for a substantial fraction of the world's agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings. in common language usage, "fruit" normally means the seed-associated fleshy structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. in botanical usage, the term "fruit" also includes many structures that are not commonly called "fruits" in everyday language, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.

Dessert, Sweet

Gateau de Savoie

A light sponge cake

Drink

Génépi

Génépi or génépy (french: [ʒenepi]) or genepì (in italian) is a traditional herbal liqueur or aperitif popularized in the alpine regions of europe. genepi also refers to alpine plants of the genus artemisia (commonly called wormwood) that provide the liqueur's flavor and color, and the french savoy region adjacent to the aosta valley, where the artemisia genepi plants grow and where the beverage is commonly produced. génépi liqueur is related to absinthe in that its namesake botanicals are of the genus artemisia, but like chartreuse, it is a liqueur (contains sugar) and traditionally taken neat. like many european herbal liqueurs, especially those used as digestifs, the flavor of génépi can be an acquired taste. it is less sweet than many digestifs, and the flavor imparted by the herbs is reminiscent of chamomile or feverfew. it is naturally light olive to pale gold in color. cheaper versions may be made bright green through the addition of food coloring. because génépi is produced by steeping the aromatic flowering tops of select artemisia sp. in a strong, clear alcohol such as vodka or pure grain alcohol, it cannot be considered equivalent to spirits traditionally produced by re-distilling botanicals in alcohol, such as absinthe and gin.

Side, Snack, Appetizer

Génisse Fleur d'Aubrac

Charolais x aubrac crossbred cattle reared in the aubrac region in auvergne-rhône-alpes and occitanie, france

Main

Gratin de crozets

Buckwheat pasta, ham and cheese

Side, Snack, Appetizer

Gruyère

Gruyère (uk: , us: , french: [ɡʁɥijɛʁ] (listen); german: greyerzer) is a hard swiss cheese that originated in the cantons of fribourg, vaud, neuchâtel, jura, and berne in switzerland. it is named after the town of gruyères in fribourg. in 2001, gruyère gained the appellation d'origine contrôlée (aoc), which became the appellation d'origine protégée (aop) as of 2013. gruyère is classified as a swiss-type or alpine cheese, and is sweet but slightly salty, with a flavor that varies widely with age. it is often described as creamy and nutty when young, becoming more assertive, earthy, and complex as it matures. when fully aged (five months to a year), it tends to have small cracks that impart a slightly grainy texture. unlike emmental, with which it is often confused, modern gruyère has few if any eyes, although in the 19th century this was not always the case. it is the most popular swiss cheese in switzerland, and in most of europe.

Side, Snack, Appetizer

Huile d'olive de Nyons

Olive oil from nyons, auvergne-rhône-alpes, france

Side, Snack, Appetizer

Jambon d'Auvergne

Dry-cured ham from auvergne, auvergne-rhône-alpes, france

Side, Snack, Appetizer

Jambon de l'Ardèche

Dry-cured ham from ardèche, auvergne-rhône-alpes, france

Side, Snack, Appetizer

Jesus de Lyon

Pork sausage with large fat pieces

Side, Snack, Appetizer

Laguiole

Laguiole (french pronunciation: ​[laɡjɔl], locally [lajɔl]), sometimes called tome de laguiole, is a french cheese from the plateau of aubrac, situated at between 800 - 1500m, in the region of aveyron in the southern part of france. it takes its name from the small town of laguiole and has been protected under the french appellation d'origine contrôlée (aoc) since 1961 and by the amended decree in 1986. laguiole is said to have been invented at a monastery in the mountains of aubrac in the 19th century. according to historical accounts, the monks passed down the recipe for making this cheese from cattle during the alpages to the local buronniers, the owners of burons, or mountain huts. french-cheese.com describes the flavor as: "it is thus surprisingly tender on the palate leaving a persistently wettish sensation. its first hazelnut taste quickly transforms into a subtle acidic bouquet, in which touches of floral aromas with a very slight bitter sensation are mixed together with a low acidic piquant taste because of the salt."today, laguiole is made in three different départements: aveyron, cantal and lozère by the coopérative jeune montagne. it is the only producer currently licensed to produce this cheese. with a 45% fat content, laguiole has a pressed, uncooked paste made exclusively from raw, unpasteurized french simmental or aubrac cow's milk collected between may and october above 800m altitude. 666 tonnes were produced in 1998 (-9.14% since 1996) from 20,000 - 30,000 litres of milk collected from 79 different farms. the tome weighs 40–50 kg (88–110 lb) and is distinguished by a bull sign and its name stamped on the rind, as well as by an aluminum identification plaque. its production process starts with renneting before the curd is pressed in two consecutive stages. maturing takes at least six months and may be as long as twelve months. the rind is natural and thick, the straw-colored paste supple and firm, and the texture rich and creamy. recommended wines: fruity red wines such as the marcillac, cahors or etraygues. traditionally, tome (or tomme) de laguiole is one of the principal ingredients in aligot (mash potatoes with cheese, cream and butter).

Dessert, Sweet

Langues de chat

A cat tongue is a small biscuit (cookie) or chocolate bar available in a number of european, asian, and south american countries. they are known locally as "kočičí jazýčky" (czech), kattentong (dutch), "kocie języczki" (polish), "langue de chat" (french), "katzenzungen" (german), "lingua di gatto" (italian), "língua de gato" (portuguese), "macskanyelv" (hungarian), "lengua" or "lengua de gato" (spanish), "limbă de pisică" (romanian) or "lidah kucing" (indonesian). they are shaped somewhatlike a cat's tongue (long and flat).

Side, Snack, Appetizer

Lentille verte du Puy

Green lentils grown in haute-loire, auvergne-rhône-alpes, france

Dessert, Sweet

Mille-feuille

A mille-feuille (french pronunciation: ​[mil fœj], "thousand-sheets"), also known by the names napoleon, vanilla slice, and custard slice, is a dessert made of puff pastry layered with pastry cream. its modern form was influenced by improvements made by marie-antoine carême. traditionally, a mille-feuille is made up of three layers of puff pastry (pâte feuilletée), alternating with two layers of pastry cream (crème pâtissière). the top pastry layer is finished in various ways: sometimes it is topped with whipped cream, or it may be dusted with icing sugar, cocoa, pastry crumbs, or sliced almonds. it may also be glazed with icing or fondant alone, or in alternating white (icing) and brown (chocolate) or other colored icing stripes, and combed to create a marbled effect.

Side, Snack, Appetizer

Olives noires de Nyons

Tranche olives grown in drôme, auvergne-rhône-alpes, france

Main

Oreiller de la belle Aurore

A large savory pie from french antiquity filled with more than 15 different meats, game, liver, foie gras and truffles

Main

Papet vaudois

Stewed leeks and potatoes with saucisse au chou (cabbage sausage)

Side, Snack, Appetizer

Pâté de campagne

Country pâté, serve with bread and wine

Side, Snack, Appetizer

Pâte de coing

Quince cheese (also known as quince paste) is a sweet, thick jelly made of the pulp of the quince fruit. it is a common confection in several countries. traditionally and predominantly from the iberian peninsula, it is called ate or dulce de membrillo in spanish, marmelada in portuguese, marmelo in galician and codonyat in catalan, where it is a firm, sticky, sweet reddish hard paste made of the quince (cydonia oblonga) fruit. it is also very popular in brazil (as marmelada), france (as pâte de coing in french and codonhat in occitan), mexico (as dulce de membrillo and/or ate de membrillo), argentina, uruguay, paraguay and chile (as dulce de membrillo), italy (as cotognata), peru (as machacado de membrillo), israel (as ממבריו membrio) and turkey (as ayva peltesi).

Side, Snack, Appetizer

Picodon

Picodon is a goats-milk cheese made in the region around the rhône in southern france. the name means "spicy" in occitan.the cheese itself comes in a number of varieties, each small, flat and circular in shape varying from speckled white to golden in colour. between 5 and 8 cm (2.0 and 3.1 in) in diameter and between 1.8 and 2.5 cm (0.71 and 0.98 in) in height, they range from around 40 to 100 grams. the pâte of the cheese is spicy and unusually dry, whilst retaining a smooth, fine texture. whilst young the cheese has a soft white rind and has a gentle, fresh taste. if aged for longer, the cheese can lose half of its weight resulting in a golden rind with a much harder centre and a more concentrated flavour.

Side, Snack, Appetizer

Pintadeau de la Drôme

Guinea fowl raised in drôme, auvergne-rhône-alpes, france

Side, Snack, Appetizer

Pintade de l'Ardèche

Guinea fowl raised in ardéche, auvergne-rhône-alpes, france

Dessert, Sweet

Pogne de Romans

Yeast cake

Main

Poisson grillé

Grilled fish

Side, Snack, Appetizer

Pommes et Poires de Savoie

Apples and pears grown in savoie, auvergne-rhône-alpes, france

Side, Snack, Appetizer

Pommes soufflées

Pommes soufflées are a variety of french fried potato. slices of potato are fried twice, once at 150 °c (300 °f) and a second time after being cooled, at 190 °c (375 °f). the potato slices puff up into little balloons during the second frying and turn golden brown. pommes soufflées were, according to a famous legend, discovered by chance on 24 august 1837, when queen marie-amélie and other notables were delayed in their arrival for a meal at the pavillon henri iv in yvelines after inaugurating the first passenger steam-powered railway in paris, france. chef jean-louis françoise-collinet, reputedly also the inventor of sauce béarnaise, removed the potatoes from the fryer half cooked. after the royal party had arrived, during serving time, he observed the potatoes expand when they were returned to the oil. this story has been disputed on a number of grounds.

Side, Snack, Appetizer

Porc d'Auvergne

Pigs reared in auvergne, auvergne-rhône-alpes, france

Main

Potée auvergnate

Stewed pork, sausage, bacon, vegetables, cabbage

Main

Poulet chasseur

Sautéed chicken and vegetables, similar to chicken cacciatore in italy

Main

Poulet de Bresse

The poulet de bresse (french pronunciation: ​[pu.lɛ d(ə) bʁɛs]) or volaille de bresse is a french chicken product which has appellation d'origine contrôlée status, and which was registered as a protected designation of origin under eu and uk law as volaille de bresse / poulet de bresse / poularde de bresse / chapon de bresse. it may be produced only from white chickens of the bresse gauloise breed raised within a legally-defined area of the historic region and former province of bresse, in eastern france.

Side, Snack, Appetizer

Poulet de l'Ardèche ou Chapon de l'Ardèche

Chickens and capons reared in ardéche, auvergne-rhône-alpes, france

Dessert, Sweet

Praline

Praline (us: ; new orleans, cajun, and uk: ) is a form of confection containing, at a minimum, culinary nuts – usually almonds, pecans and hazelnuts – and sugar. cream is a common third ingredient. there are three main types: belgian pralines, which consist of a chocolate shell with a softer, sometimes liquid filling, traditionally made of different combinations of hazelnut, almond, sugar, syrup, and often milk-based pastes. these high-fat, low-melting point chocolates are at the luxury end of belgian chocolate and represent an important product of many belgian chocolatiers. french pralines, a firm combination of almonds and caramelized sugar american pralines, a softer, creamier combination of syrup and pecans, hazelnuts or almonds with milk or cream, resembling fudgea praline cookie is a chocolate biscuit containing ground nuts. praline is usually used as a filling in chocolates or other sweets.

Main

Quenelles de brochet

Pike quenelles (dumplings), typically served with sauce nantua, a crayfish sauce, or sauce mousseline, a cream sauce

Side, Snack, Appetizer

Raclette de Savoie

Semi-soft cheese made from unpasteurized cow's milk, from savoie, auvergne-rhône-alpes, france

Side, Snack, Appetizer

Ravioles du Dauphiné

Raviolis filled with crème fraiche, comte cheese, emmental cheese and parsley, from isère, auvergne-rhône-alpes, france

Main

Ravioles du Dauphiné

Raviolis filled with crème fraiche, comte cheese, emmental cheese and parsley, from isère, auvergne-rhône-alpes, france

Side, Snack, Appetizer

Reblochon

Reblochon (french pronunciation: ​[ʁə.blɔ.ʃɔ̃]) is a soft washed-rind and smear-ripened french cheese made in the alpine region of haute-savoie from raw cow's milk. it has its own aoc designation. reblochon was first produced in the thônes and arly valleys, in the aravis massif. thônes remains the centre of reblochon production; the cheeses are still made in the local cooperatives. until 1964 reblochon was also produced in italian areas of the alps. subsequently, the italian cheese has been sold in declining quantities under such names as rebruchon and reblò alpino.

Side, Snack, Appetizer

Rigotte de Condrieu

The rigotte de condrieu is a type of cheese made with goat's milk which originates in the lyonnaise region of france and is named after the town of condrieu.it has french aoc since 2008 and acquired european pdo in november 2013.

Side, Snack, Appetizer

Rosette de Lyon

Sausage made from leg of pork

Side, Snack, Appetizer

Sabodet

Sabodet, coudenat, or coudenou is a large sausage made from pig's head in lyonnaise cuisine. besides the head, it includes tongue, fatty pork, and beef. it is served warm, cut into thick slices. the name derives from the sausage's original shape, like that of a sabot (clog).

Side, Snack, Appetizer

Saint Felicien

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. it is a close cousin of another dauphinois cheese, saint-marcellin, and bears a similar texture and taste, though it can be almost twice as large in diameter. the name originates from the small town where the cheese was first produced and sold. it was originally made from goat's milk, but since then it has become more common to produce it with cow's milk. its creamy interior is encased in a flower-style (fleurie) casing. its average weight is 180 grams (6.3 oz). the optimal period for flavor occurs between april and september after an aging of 4 to 6 weeks, but it is also excellent consumed between march and december. it is softer and creamier than saint-marcellin. one should not confuse this cheese with the goat's milk cheese called caillé doux from saint-félicien, ardèche.

Side, Snack, Appetizer

Saint-Félicien

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. it is a close cousin of another dauphinois cheese, saint-marcellin, and bears a similar texture and taste, though it can be almost twice as large in diameter. the name originates from the small town where the cheese was first produced and sold. it was originally made from goat's milk, but since then it has become more common to produce it with cow's milk. its creamy interior is encased in a flower-style (fleurie) casing. its average weight is 180 grams (6.3 oz). the optimal period for flavor occurs between april and september after an aging of 4 to 6 weeks, but it is also excellent consumed between march and december. it is softer and creamier than saint-marcellin. one should not confuse this cheese with the goat's milk cheese called caillé doux from saint-félicien, ardèche.

Side, Snack, Appetizer

Saint-Marcellin

Saint-marcellin is a soft french cheese made from cow's milk. named after the small town of saint-marcellin (isère), it is produced in a geographical area corresponding to part of the former dauphiné province (now included in the rhône-alpes région).: 162  it is generally small in size, weighing about 80 grams (50% fat), with a mottled creamy-white exterior.: 162  the degree of runniness increases with age as the exterior gains blue, then yellow, hues within two to three weeks after production.: 162 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.when saint-marcellin is cured in marc brandy for a month or more, it is called arômes au gène de marc. if cured in white wine, it becomes arômes de lyon.

Side, Snack, Appetizer

Saint-Nectaire

Saint-nectaire is a french cheese made in the auvergne region of central france. the cheese has been made in auvergne since at least the 17th century.

Side, Snack, Appetizer

Salade de betteraves

Haitian beet salad

Side, Snack, Appetizer

Salade Lyonnaise

Bitter greens, bacon, runny poached egg and warm vinaigrette

Side, Snack, Appetizer

Salers

Salers (french: le salers) is a french semi-hard cheese originating from salers, located in the volcanic region in the cantal mountains of massif central, auvergne, central france. it is a pressed, uncooked cheese made from salers cow's milk between the fifteenth of april and the fifteenth of november. it is circular in shape, formed in rounds weighing around 40 kilograms (88 lb). the cheese is aged in caves with temperatures ranging from 6–12° c (43–54° f) for a minimum of 3 months, and up to 45 monthssalers de buron traditional is only made in stone huts (called a buron in the auvergne) in the summer months with milk exclusively from the salers cow. it must also be made in the traditional wooden gerle. it is best eaten between september and march, after an ageing time of nine months, but it is also excellent all year round.

Main

Salers boeuf

Side, Snack, Appetizer

Saucisson à cuire

Summer sausage to be cooked

Side, Snack, Appetizer

Saucisson de l'Ardèche

Pork sausage from ardèche, auvergne-rhône-alpes, france

Side, Snack, Appetizer

Saucisson sec d’Auvergne

Sow meat sausage from auvergne, auvergne-rhône-alpes, france

Main

Soupe chataignes

Chestnut soup

Dessert, Sweet

Suisse de Valence

Soldier-shaped cookie

Main

Tablier de sapeur

Tablier de sapeur (french pronunciation: ​[ta.bli.je də sa.pœʁ]; literal meaning: sapper's apron) is a lyonnais speciality dish make from beef tripe, specifically the gras-double, which is the membrane of the rumen. it was formerly known as tablier de gnafron (pronounced [ta.bli.je də ɲa.fʁɔ̃]; literal meaning: gnafron's apron); gnafron is a marionette in lyonnais puppetry. the tripe is boiled in a court-bouillon, marinated in white wine, then covered in breadcrumbs and fried. it is usually served with a sauce gribiche with chives added and steamed potatoes. tablier de sapeur is one of the most common dishes in the bouchons of lyon. the maréchal de castellane, military governor of lyon under napoléon iii is often said to have been responsible for the change of name.

Dessert, Sweet

Tarte aux pralines

Tart made with pink candied nuts (pink pralines) such as hazelnuts

Main

Tête de veau

Tête de veau (french 'calf's head') or testina di vitello (italian) is a dish consisting of a calf's head, commonly found in french, belgian, german, swiss, and italian cuisine. tête de veau may be served whole or boned. when boned, it is rolled and held together with string. it is usually poached, but it may also be roasted. it may be served hot or cold, often with a vinaigrette or ravigote sauce. cold, it may be served in slices. a well-known dish in belgium is "tête de veau en tortue" ('as a tortoise/turtle'), served with tomato sauce with madeira and accompanied by french fries. this may be linked with english mock turtle soup, known in lower saxony as mockturtle, a soup made from calf's head prepared and seasoned to resemble green turtle soup.

Side, Snack, Appetizer

Tomate crevette

Tomatoes stuffed with a seasoned mixture of crangon crangon grey shrimp and mayonnaise, can also be served with fries/frites as a main dish, serve with beer

Main

Tomate tarte tatin

Savory caramelized tomato tart

Side, Snack, Appetizer

Tome des Bauges

Semi-hard cheese made from unpasteurized cow's milk, from savoie, auvergne-rhône-alpes, france

Side, Snack, Appetizer

Tomme de Savoie

Tomme de savoie is an upland variety of tomme cheese, specifically, one from savoy in the french alps. it is a mild, semi-firm cow's milk cheese with a beige interior and a thick brownish-grey rind. tomme de savoie dates back to ancient history.tomme de savoie, like most tommes, is usually made from the skim milk left over after the cream is used to make butter or richer cheeses. as a result, the cheese has a relatively low fat content (between 20 and 45%). the cheese is made year-round, and typically has a slightly different character depending on whether the cows are fed on winter hay or summer grass. the cheese normally comes in discs approximately 18 cm (7.1 in) across, 5–8 cm (2.0–3.1 in) in thickness, and weighing between 1 and 2 kg (2.2 and 4.4 lb). it is first pressed, and then matured for several months in a traditional cellar, producing the characteristically thick rind and flavor.

Main

Vichyssoise

Vichyssoise ( vish-ee-swahz, french: [viʃiswaz] (listen)) is a thick soup made of boiled and puréed leeks, onions, potatoes, cream, and chicken stock. it is traditionally served cold, but it can be eaten hot.

Side, Snack, Appetizer

Volaille de Bresse

Bresse chickens reared in ain, auvergne-rhône-alpes, france

Side, Snack, Appetizer

Volailles d'Auvergne

Poultry reared in auvergne, auvergne-rhône-alpes, france

Side, Snack, Appetizer

Volailles de la Drôme

Poultry reared in drôme, auvergne-rhône-alpes, france

Side, Snack, Appetizer

Volailles de l'Ain

Poultry reared in ain, auvergne-rhône-alpes, france

Side, Snack, Appetizer

Volailles du Forez

Poultry reared in loire, auvergne-rhône-alpes, france

Side, Snack, Appetizer

Volailles du Velay

Poultry reared in haute-loire, auvergne-rhône-alpes, france

Side, Snack, Appetizer

Vol-au-vent

A vol-au-vent (pronounced [vɔlovɑ̃], french for "windblown", to describe its lightness) is a small hollow case of puff pastry. it was formerly also called a patty case. a vol-au-vent is typically made by cutting two circles in rolled out puff pastry, cutting a hole in one of them, then stacking the ring-shaped piece on top of the disc-shaped piece. the pastry is cooked, then filled with any of a variety of savory or sweet fillings. the pastry is sometimes credited to antonin carême. however, an entremet called petits gâteaux vole au vent is mentioned in françois marin's 1739 cookbook les dons de comus, years before carême's birth.in france, it is usually served as an appetizer or a small snack, filled with chicken or fish.