A classic cheese fondue made with local cheeses like Beaufort, Comté, and Emmental, melted with white wine and garlic. Served with cubes of crusty bread for dipping. 1)
Melted raclette cheese is served over boiled potatoes, accompanied by pickles, cured meats, and sometimes vegetables—a hearty alpine dish. 2)
A traditional pork and cabbage stew from Auvergne, slow-cooked with root vegetables, bacon, and sausages. 3)
A creamy potato casserole from Dauphiné, made with thinly sliced potatoes baked in cream, garlic, and sometimes cheese. 4)
A wild blueberry tart, often made with berries from the alpine forests, served with a delicate crust and sometimes cream. 5)
A rustic cherry dessert from the region, made with a thick pancake-like batter and baked until golden. 6)
Savoyard sausages cooked in white wine, often served with polenta or potatoes for a comforting meal. 7)
A stretchy dish of mashed potatoes blended with melted cheese (typically Tomme d'Auvergne), butter, and cream—a true comfort food. 8)
A vibrant salad of frisée lettuce, poached eggs, crispy lardons (bacon), and croutons, tossed with a mustard vinaigrette. 9)
A traditional pork and herb terrine from Ardèche or Drôme, wrapped in caul fat and served warm or cold. 10)
Blood sausage served with caramelised apples, a dish with roots in the rustic kitchens of Auvergne. 11)
Delicate dumplings made with pike fish, flour, and eggs, often served with a creamy sauce or in a lobster bisque. 12)
A soft, creamy cheese from Dauphiné, often served with bread or melted in dishes. 13)
Fresh river trout, often pan-fried with butter and herbs, showcasing the pristine waterways of the region. 14)
Light, crispy fried pastries, similar to doughnuts, dusted with powdered sugar and often enjoyed during Mardi Gras. 15)