The 15 culinary specialities of Auvergne-Rhône-Alpes
From potée auvergnate to ravioles de Romans, from AOC cheeses to prestigious wines, the Auvergne-Rhône-Alpes region offers an incomparable range of flavours. Between the mountains of Savoy and the volcanoes of Auvergne, this land shaped by history and geography has given rise to culinary specialities renowned the world over. Characterful cheeses, generous dishes and gourmet desserts make up a gastronomic heritage that will delight the taste buds of even the most discerning gourmets. Get ready for an exceptional taste journey through 15 emblematic specialities that are the pride of this region.
See also the Lyon guide :
- Discover and visit the Halles Bocuse in Lyon
- 18 must-do things to do in Auvergne
- 10 must-see volcanoes in Auvergne
- Sleeping in the Auvergne volcanoes: 8 places to stay
- Top 10 places to visit in Le Mont-Dore
- Discover Auvergne’s volcanoes through 6 not-to-be-missed museums
- 12 unusual romantic weekends in the Auvergne
- Perched castles in Auvergne-Rhône-Alpes: 13 jewels to visit
- 12 not-to-be-missed things to do in Haute-Loire: Le Puy, gorges de l’Allier & villages
1. Truffade, a generous dish
Be sure to try truffade, an authentic dish from the Auvergne. It’s a delicious combination of sautéed potatoes, bacon and Cantal cheese. This Auvergne-Rhône-Alpes speciality is distinguished by its melt-in-the-mouth texture and comforting taste. Usually accompanied by a green salad and farmhouse ham, it’s a very generous dish that’s great for sharing. Truffade perfectly embodies the spirit of mountain meals, where generosity and sharing are the order of the day.
2. Pounti, a sweet and savoury combination
Originally from the Cantal region of France, pounti is a surprisingly savoury cake that combines prunes, ham, bacon and green vegetables, all wrapped in a delicious flour and egg pastry. Cooked slowly, it achieves a perfect balance of sweet and savoury in every bite. This Auvergne-Rhône-Alpes culinary speciality has its origins in the ingredients commonly used in the region, representing the culinary genius of Auvergne cooks who knew how to make the most of leftovers. Today, the pounti is a true symbol of the Auvergne’s gastronomic identity.
3. Saint-Marcellin, a small cheese full of finesse
Saint-Marcellin is a small, round, soft cow’s cheese with a creamy texture. Appreciated for the delicacy of its bloomy rind, it goes perfectly with fresh bread, which brings out all its finesse. Originally from the Isère and Drôme regions, it was originally produced by monks for their own consumption. Today, this culinary speciality from the Auvergne-Rhône-Alpes region benefits from a PGI (Protected Geographical Indication) and has become a must-try, appreciated far beyond the monasteries where it was born.
4. The Auvergne potée, for warming up in winter
Originally from the Haute-Loire and Puy-de-Dôme regions of France, Auvergne potée is a traditional dish that provides comfort during harsh winters. Made with pork, cabbage, carrots and potatoes, this rustic speciality develops its flavours after simmering for several hours. Its simplicity and authenticity make it an emblematic dish of the Auvergne-Rhône-Alpes region. This generous dish perfectly embodies the convivial spirit of Auvergne cuisine, where meals are shared around the family table.
Download the audio tour to discover Clermont-Ferrand on foot and on your own
To complete your exploration of the Auvergne volcanoes, be sure to visit Clermont-Ferrand, the capital of Auvergne and the ideal starting point for your excursions. Thanks to the Navaway app, discover the city at your own pace with an audio-guided tour of Clermont-Ferrand that will take you through the city’s 21 major points of interest. Let yourself be guided on your urban exploration before setting off to conquer the volcanic giants that surround the city.
5. Savoyard fondue, a convivial dish to share
The famous Savoy fondue, which originated in Savoie, dates back to the 18th century, when shepherds used cheese to prepare hot dishes during their stays in the mountains. Prepared by melting a mixture of three cheeses (Beaufort, Comté and Emmental) with garlic and white wine, this culinary speciality from Auvergne-Rhône-Alpes is above all a convivial moment to share with family and friends. The ritual of dipping bread in melted cheese creates a warm, typically Savoyard atmosphere. And don’t forget tradition: anyone who loses a piece of bread in the caquelon pays for the round!
6. Gratin dauphinois, the potato in the spotlight
Originating in the Dauphiné region of Rhône-Alpes, this dish first appeared between the 16th and 17th centuries, when the potato was a novelty in Europe. Prepared with thin slices of potato accompanied by a creamy garlic sauce, it is then baked au gratin in the oven to obtain a texture that is both melting and crispy. Its creation, often claimed by the peasants of the Dauphiné, is linked to the Duke of Clermont-Tonnerre during a meal he served to his officers in 1788. Gratin dauphinois quickly gained in popularity, even appearing in Parisian inns. Today, it is a common accompaniment in restaurants, testifying to the exceptional culinary expertise of the Auvergne-Rhône-Alpes region.
7. The Bresse chicken, king of the farmyard
Since 1957, the famous Bresse chicken has benefited from the Protected Designation of Origin (PDO), which guarantees its origin and exceptional quality. Recognisable by their red crest, blue legs and white feathers, they are reared in the open air, encouraging their natural development. These emblematic Auvergne-Rhône-Alpes poultry are recognised the world over for their exceptional flavour and are ranked among the world’s finest products. Their fine, tender meat is the pride of the finest Michelin-starred restaurants in France and elsewhere.
8. Green lentils from Puy-en-Velay, the green gold
Grown on the high plateaux of the Velay region, at altitudes of between 600 and 1200 metres, green lentils have both an Appellation d’Origine Contrôlée and an Appellation d’Origine Protégée. Their delicate skin and non-floury kernels allow them to cook quickly, giving them a delicious texture. With a diameter ranging from 3.25 to 5.75 mm and their characteristic green-blue mottling, green lentils from Le Puy-en-Velay are a culinary speciality not to be missed in the Auvergne-Rhône-Alpes region. They go wonderfully well with meats and can also be enjoyed in salads.
9. Savoy cake, a light, indulgent treat
Savoy cake, also known as Savoy biscuit, was created in Chambéry in 1358 by Amédée VI, Count of Savoy, to treat Prince Charles IV of Luxembourg during his visit. It is prepared using a delicious mixture of eggs and potato starch, giving it an incomparably light and fluffy texture. The secret of its lightness lies in the meticulous incorporation of stiffly beaten egg whites during its preparation. This emblematic dessert from Auvergne-Rhône-Alpes is a cloud of deliciousness that melts deliciously in your mouth.
10. Romans-sur-Isère ravioli to delight your taste buds
Ravioles from Romans-sur-Isère, in the Drôme region of France, are thin, delicate pasta dishes, usually stuffed with mature Comté cheese, herbs and a delicious creamy sauce. Their creation dates back several centuries, when local nuns had the ingenious idea of using leftovers to make these little culinary marvels. The recipe was then passed down from generation to generation, and has now become a must-try speciality of the Auvergne-Rhône-Alpes region. These little squares of pastry can be eaten poached in stock, au gratin or simply browned in butter.
11. The quenelle sauce Nantua, Lyon’s emblem
Originally from Lyon, the famous quenelles are dumplings made from flour, butter and eggs. Accompanied by a tasty Nantua crayfish sauce, they combine their creamy texture with pike meat. The people of Lyon are so proud of their quenelles that a local author once said: “Quenelles are an art of good taste and gourmandise”. To discover this speciality in its birthplace, let us guide you on your visit to Lyon and make a gourmet stop at Les Halles Bocuse, the temple of Lyonnais gastronomy. Quenelles are one of the signature dishes that every visitor to France’s gastronomic capital must try.
12. Saint-Nectaire, for its incomparable taste
Cantal, Salers, Bleu d’Auvergne and Fourme d’Ambert are some of the iconic cheeses of the Auvergne-Rhône-Alpes region, all with the Appellation d’Origine Contrôlée label guaranteeing their authenticity. Among these prestigious cheeses, Saint-Nectaire is probably one of the most famous. Made in the Monts Dore region of Auvergne, in the heart of the Massif Central, this farmhouse cheese is matured in cellars for at least 28 days to develop its full flavour. The region’s lush green pastures and abundant aromatic herbs ensure high-quality feed for the milk-producing cows, giving Saint-Nectaire its unique, unmistakeable flavour.
13. Chestnut cream, a gourmet’s delight
Chestnuts, the emblem of the Ardèche, benefit from dual certification: Appellation d’Origine Contrôlée and Appellation d’Origine Protégée. Whether fresh, candied, glazed or creamed, this Ardèche variety offers a wealth of culinary possibilities. Created in 1885, chestnut purée, a traditional recipe for sweetened chestnut purée, has not changed since and its quality remains unrivalled. It’s delicious as a topping on light crêpes, toasted toast or fluffy brioches. This sweet treat is the perfect embodiment of the traditional know-how of the Ardèche.
14. The Côtes du Rhône, world-famous wines
Produced in the Rhône Valley, the famous Côtes du Rhône red wines are made from grape varieties such as Syrah, Grenache and Mourvèdre. This gives them a fruity, spicy flavour that is much appreciated by wine lovers the world over. Stretching from Vienne to Avignon, the valley boasts varied soils and a Mediterranean climate that is ideal for growing vines. These favourable conditions have fostered the development of a unique terroir, resulting in wines of exceptional quality and world renown. The Côtes du Rhône represent the wine-growing excellence of the Auvergne-Rhône-Alpes region.
15. Condrieu, a floral, fruity white wine
Condrieu is a white wine produced in the Rhône Valley from the Viognier grape variety. Renowned for its floral and fruity flavours, it has a rich, creamy texture and a pale gold colour with green highlights. Its nose gives off aromas of fresh fruit such as peach, mango and apricot, creating an exceptional aromatic palette. This wine draws its typicity from a unique terroir, characterised by granite soils, steep slopes and exceptional minerality and freshness. Condrieu has had the Appellation d’Origine Contrôlée since 1940, guaranteeing its geographical origin and traditional production methods.
In conclusion, the culinary specialities of Auvergne-Rhône-Alpes reflect the richness and diversity of this exceptional region. From AOC cheeses to comforting mountain dishes, from prestigious wines to sweet treats, each speciality tells a story, the story of a well-preserved land and know-how handed down from generation to generation. Whether you’re a fan of rustic cuisine or refined gastronomy, this region promises unforgettable gustatory discoveries. Don’t hesitate to extend your culinary exploration by visiting Lyon and its famous bouchons, veritable temples of French gastronomy.
Frequently asked questions
What culinary specialities are a must in Auvergne-Rhône-Alpes?
The region’s must-try specialities include truffade, Saint-Nectaire cheese, Savoy fondue, quenelles with Nantua sauce, Romans ravioli and Bresse chicken. These emblematic dishes represent the gastronomic excellence of the region.
What AOC cheeses are available in Auvergne-Rhône-Alpes?
The region boasts a number of prestigious AOC cheeses: Saint-Nectaire, Cantal, Salers, Bleu d’Auvergne, Fourme d’Ambert, Beaufort, Reblochon, Abondance and Saint-Marcellin IGP. These cheeses have protected designations guaranteeing their quality and origin.
Where can you try the best Lyon specialities?
The Halles Bocuse in Lyon is the ideal place to discover authentic Lyonnais specialities. You can also visit Lyon’s certified bouchons, mainly located in Vieux-Lyon and on the Presqu’île, to sample quenelles, cervelle de canut and other local delicacies.
When is the best time to visit the Auvergne-Rhône-Alpes region in terms of gastronomy?
Each season has its own specialities: winter for comforting mountain dishes (fondue, raclette, truffade), autumn for chestnuts and mushrooms, spring for young cheeses, and summer for fresh market produce. So you can visit the region all year round, depending on your culinary tastes.
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