Rhone Valley - home of fine gastronomy
Food and cuisine are synonymous with the Rhone region and the city of Lyon. And what food!
This is a region noted for its gastronomy. From the humble street stall and truckie stops to
trendy cafés and bistros up to world renown restaurants are keen to show off their culinary
skills and delight in serving specialties de la region, which are many and varied. And there
is a very happy marriage between the cuisine and the produce of the vineyards. Côtes du Rhône
and Beaujolais wines are a permanent feature of the restaurant table.
You are in FOODIE heaven !
About Rhone Food
The splendours of Burgundian cookery start with pates featuring ham, goose and game.
Superfine sausages and preserved meats are a feature. Exceptional amongst these are the saucisson de
Lyon (air-dried sausage) used in Lyon's trademark dish, saucissons aux pommes (sausages with potatoes)
and Saucisson chaud au Macon (pork sausage cooked in red wine) or the andouillettes,(smoked sausages
often made from veal and served with a mustard sauce) or rosette sausages or boudin blanc (veal or
chicken sausages.
Quenelles de brochet (pike dumplings) are usually served with sauce Nantua (a creamy crayfish sauce) is
on one of the best known Rhone dishes and are light and savoury. Chicken quenelles are also served. You can follow this with a Lyonnaise salad which
includes chicken livers and lamb shanks.
Meat lovers will enjoy game such as mousse de pigeon, (pigeon terrine), or tablier de sapeur
(literally, fireman's apron - a beef tripe cut in pieces, breaded, grilled and served with garlic butter)
or Chevreau a l'Ail et Herbes Sauvages (Baby Goat with Garlic and Wild Herbs) or Grillades de boeuf a la
moelle (grilled steak with bone marrow)
Patisseries specialize in extremely rich chocolate gateaux which make great desserts. Enjoy in Perouges
Galette Perougienne, a buttery, sugary, flat tart eaten with le tupin de crème, (a huge jug of thick cream),
or Granite aux Pommes et Calvados (Apple and Calvados Ice). Or finish with fabulous Bernachon chocolates
or Nougat blanc de Montelimar, white nougat of almonds, egg white and honey.
Rhone's favourite cheese is Saint Marcellin, a soft white goat's cheese, great with rcoter de Rhone wines.
Or indulge in superb regional chesses such as Beaufort, Tomme de Savoie, Reblochon, Chevrotin des Alpes,
and Dauphinois.
Eating out or at home in the Rhone/Lyon region
Whether at home or in a village cafe,or crippling teh credit card in a top Lyon restaurants, you are going to enjoy the exciting foods of the Rhone region.
OUR SELECTION |
Figues pralines aux anis et avec chevre (Praline-dressed roasted figs with goat cheese)
Almond praline on figs that have been roasted with spices such as cardamom and accompanied by a
local goat's cheese such as Banon.
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Rouzole (Bacon and Ham Pancake)
A combination of pork products, eggs and breadcrumbs in a great breakfast dish, or bar food
with a glass or beer or wine
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Soupe a l'OIGNON (Onion Soup)
A Lyon dish with the flavours of caramelised onions in a chicken or meat stock and
topped with grilled dried bread and Gruyere cheese. A hearty winter delight.
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Thon aux le Poivron (Tuna with peppers)
Fillets of lightly browned tuna, or similar fish, that has been gently baked on a bed of onions, garlic,
tomatoes and peppers
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Regional Specialties |
Blancs de Pigeon au rouge (Pigeon breasts in red wine)
In Autumn wood pigeons abound in the forests of the Tarn. The breasts are marinated for
24 hours then quickly cooked for 5 minutes in butter, sliced and served with a red wine sauce.
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Matefaim aux pommes(Apple "Matefaim")
A regional dessert of caramelised apples and raisins in a rum flavoured batter.
It resembles a large crêpe. The name matefaim aux pommes translates as "subdue hunger with apples."
Serve warm and delightful with ice cream and a dash of brandy.
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la Salade Lyonnaise (Poached Egg and Bacon Salad)
A traditional French salad, from Lyon, made with frisée or curly endive,
hot bacon,chicken liver and a freshly poached egg.
Serve 1
Ingredients
A handful of fresh frisee lettuce, torn into bite sized pieces
2 strips shoulder bacon
1 chicken liver
1 tsp shallots, chopped finely
1 slice French bread
Butter
1 Poached egg
1 Tbsp olive oil
1 Tbsp white wine vinegar
1/2 tsp Dijon mustard
Salt and pepper
Method:
- Cook two strips of bacon on medium heat for 4 minutes. Remove , drain off excess fat. Cool & chop.
- Rapidly brown chicken liver in pan, remove and chop finely
- Cut bread into cubes. Butter and grill until brown.
- Poach egg in pan with water and little vinegar.
- Layer the frisée, bacon, shallots, and croutons on a salad plate.
- Dressing - in a container, mix olive oil,vinegar, mustard, salt & pepper.
To serve:
Pour dressing over salad. Top with the poached egg.
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Chef’s tips
- Variations of this salad include
the addition of:
- boiled sheep's trotters,
- hard-boiled eggs
- marinated herrings
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