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⁾