Food and Cuisine in the Rhone Region


Rhône Valley - home of fine gastronomy

Food and cuisine are synonymous with the Rhône 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-renowned restaurants, all are keen to show off their culinary skills and delight in serving specialties de la région, 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 Rhône Valley 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) in one of the best known Rhône 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. A Rhône favourite cheese is Saint Marcellin, a soft white goat's cheese, great with Côtes du Rhône 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 Rhône/Lyon region

Whether at home or in a village cafe,or crippling the credit card in a top Lyon restaurant, you are going to enjoy the exciting foods of the Rhône region.






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.




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



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 Gruyère cheese. A hearty winter delight.



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



 Blancs de Pigeon (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.


 Matefaim aux Pommes (Apples '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, delightful with ice cream and a dash of brandy.


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.

Serves 1

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
1 poached egg
1 tbsp olive oil
1 tbsp white wine vinegar
½ tsp Dijon mustard
Salt and pepper


Cook two strips of bacon on medium heat for 4 minutes. Remove, drain off excess fat. Cool and 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 a little vinegar.

 Layer the frisée, bacon, shallots, and croutons on a salad plate.

 Dressing - in a container, mix olive oil,vinegar, mustard, salt and pepper.


 To serve: 

Pour dressing over salad. Top with the poached egg.


Chef’s tips

  1. Variations of this salad include the addition of:


  2. boiled sheep's trotters,


  3. hard-boiled eggs


  4. marinated herrings