The Southeastern region of Auvergne-Rhône-Alpes ticks all the boxes – stunning natural landscapes, plenty of outdoor pursuits and magnificently built heritage. But — for the food lover — it’s particularly special.
Home to France’s “gastronomical capital”, Lyon, the region is the birthplace of many world-famous French dishes. Lyon and its nearby resort towns of Chambéry and Méribel are ideal places to sample classic pork, cheese and lentil dishes for which the region is so well known. Whether you prefer hearty traditional meals or Michelin-starred contemporary twists, here is the food of Auvergne-Rhône-Alpes that you should not miss.
Lyonnaise potatoes – Auvergne’s heartiest dish
Lyon is famous for innovative Michelin-starred restaurants that love to push the boundaries. But one of its most delicious dishes, Lyonnaise potatoes, is delightfully simple and doesn’t always come with a colossal price tag. This traditional Auvergne oven-baked dish of sautéed cheesy potatoes is the staple item on almost every Lyon menu.
Fish Quenelles – Lyon’s classic dish
This creamed fish dish is a firm favourite in Lyon. Find classic versions of the fishquerelles in many of the city’s cosiest spots or contemporary adaptations at some of its fine-dining restaurants. Usually shaped and poached, quenelles can be served in a variety of ways – in a traditional stew, experimental soups, or served with a lobster bisque.
Potée Auvergnate – Auvergne’s traditional dish
Auvergne-Rhône-Alpes’ cuisine includes several pork-based dishes. Sausages, soups and stews are popular – and they’re particularly warming during the ski season. Potée Auvergnate is a hotpot dinner featuring diced pork and winter vegetables. It’s gorgeously comforting with a glass of local Côtes d’Auvergne vintage red wine, and you can taste it everywhere in Auvergne, from Annecy to Valence.
Lentilles du Puy – Auvergne’s most versatile dish
Auvergne loves its lentils – serving them alongside practically everything. However, they’re special enough to be enjoyed as a stand-alone meal. Grown on unique volcanic soil, Auvergne’s lentils have a distinctly rich flavour. They are so good they’re even protected by the state; only lentils grown around Le Puy-en-Velay, a small town two hours from Grenoble and Clermont-Ferrand, are allowed to call themselves Puy lentils, but you can enjoy them everywhere in the region.
Bugnes – an Auvergne-Rhône-Alpes Carnival treat
This spring, be sure to try Bugnes — seasonal treats eaten during the Carnival period, typical of Saint-Étienne and the Auvergne-Rhône-Alpes region. Give in to the sheer deliciousness of these little dough balls. They’re twisted, fried and doused in sugar – indulgent but worth the calories. They’re usually eaten on their own but are often found jazzed-up on up-market dessert menus.
Bleu du Vercors-Sassenage – Auvergne’s cheesiest indulgence
The Auvergne-Rhône-Alpes region boasts some super-pungent varieties of cheese, including the deliciously creamy Bleu du Vercors-Sassenage. This rich, indulgent cheese is made with milk from Abondance, Montbéliard and Villard cows, born and bred exclusively in the region. If you are particularly keen on cheese, visit during August; there’s a whole festival devoted to Bleu du Vercors-Sassenage, where guests can try all sorts of dishes based on it. The festival takes place in the town of Saint-Laurent-en-Royans, just one hour from Grenoble.