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Lyonnaise cuisine became a crossroads of many regional culinary traditions. A surprising variety of ingredients from many nearby places emerged: summer vegetables from farms in Bresse and Charolais, game from the Dombes, lake fish from Savoy, spring fruits and vegetables from Drôme and Ardèche, and wines from Beaujolais and the Rhone Valley.
Cuisine of Lyon (2 C, 12 P) Pages in category "Cuisine of Auvergne-Rhône-Alpes" The following 19 pages are in this category, out of 19 total.
Rhône-Alpes (French pronunciation: [ʁon alp] ⓘ) [2] was an administrative region of France. Since 1 January 2016, it is part of the new region Auvergne-Rhône-Alpes. [3] It is located on the eastern border of the country, towards the south. The region was named after the river Rhône and the Alps mountain range.
A nouvelle cuisine presentation French haute cuisine presentation French wines are usually made to accompany French cuisine. French cuisine is the cooking traditions and practices of France. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote Le Viandier, one of the earliest recipe collections of medieval France.
Ravioles du Dauphiné (English: "Dauphiné ravioli"), also known as Ravioles de Romans [1] ("Ravioli of Romans"), are a French regional speciality , similar to a very tiny ravioli and consisting of two layers of pasta made out of soft wheat flour, eggs and water, surrounding a filling of Comté or French Emmental cheese, faisselle made of cow's milk, butter and parsley.
Provence-Alpes-Côte d'Azur. Soupe au Pistou. Aïoli (sauce made of garlic, ... some towns have a more permanent covered market enclosing food shops, especially meat ...
Lyon [c] (Franco-Provençal: Liyon) is the second-largest city in France by urban area and the third largest by city limits. [14] It is located at the confluence of the rivers Rhône and Saône, to the northwest of the French Alps, 391 km (243 mi) southeast of Paris, 278 km (173 mi) north of Marseille, 113 km (70 mi) southwest of Geneva, Switzerland, 58 km (36 mi) northeast of Saint-Étienne.
The Dauphiné (UK: / ˈ d oʊ f ɪ n eɪ, ˈ d ɔː f-/ DOH-fin-ay, DAW-, US: / ˌ d oʊ f iː ˈ n eɪ / DOH-fee-NAY, [1] French:; Occitan: Daufinat or Dalfinat; Arpitan: Dôfenât or Darfenât), formerly known in English as Dauphiny, is a former province in southeastern France, whose area roughly corresponded to that of the present departments of Isère, Drôme and Hautes-Alpes.