Auvergne-Rhône-Alpes Auvergne-Rhône-Alpes is a new region of France created by the territorial reform of French Regions in 2014; it resulted from the merger of Auvergne and Rhône-Alpes. Its prefecture is Lyon.

Reblochon Cheese (PDO)

Reblochon cheese is a high-quality cheese of the French terroir. Its Designated zone of Origin covers about 184 villages in the “départements” of Savoie and Haute-Savoie and its name derives from the patois term “reblocher” which means to milk the cow a second time.

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The Beaujolais Nouveau (PDO)

The most popular “vin de primeur” (“early wine”), Beaujolais Nouveau is fermented for just a few weeks before being sold on the third Thursday of November, celebrated as “Beaujolais Nouveau Day”. These first sales are a way to celebrate the end of the year’s grape harvest and appreciate the new wine vintage.

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Poultry from Bresse (PDO)

Loved for its delicate taste and its tender flesh, Bresse poultry is the first and only poultry, in France, in Europe and throughout the world to benefit from an AOC – Appellation d’Origine Contrôlée (Guaranteed denomination of Origin).

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Nougat of Montélimar

The nougat of Montélimar is a famous candy made in the south of France. To make the sweet treat, a mixture of sugar, egg whites, lavender honey, vanilla, almonds, and pistachios is poured into bread- lined molds. The paste progressively hardens and after a few hours, the nougat is removed from the mold and cut into various shapes.

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The Grenoble Walnut (PDO)

In 1938, the Grenoble walnut is the first fruit which received the French quality symbol equivalent to the European “Protected Designation of Origin” (PDO). This designation protects the name, guarantees the link between a product and its geographical origin(the ‘’terroir’’) and ensures that walnuts are still produced according the traditional “know-how”, passed from a generation to another. In 1996, the Grenoble walnut also received the European quality symbol “Protected Designation of Origin” (PDO).

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The Chestnut of Ardèche (PDO)

The chestnut of Ardèche’s area covers over half of the Ardèche department and involves more than 1,000 chestnut groves. A wide range of processed products (chestnut cream, marrons glacés, mashed chestnuts or chestnut jam) are made with this chesnut. It is utilized in many kinds of meat dishes such as roast beef, game, or poultry but also in a wide range of desserts: cream, cakes and crêpes !

©Xavier Remongin/Min.Agri.Fr

©Xavier Remongin/Min.Agri.Fr

Beaufort (PDO): the Golden Cheese of Savoie

Beaufort is an exquisite cheese made in the French Alps of the Savoie region.

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Tomme de Savoie (PGI)

The Tomme de Savoie is a low-fat cheese made in the Savoyard region of the French Alps. Traditionally made from leftover cream used in butter production, these tommes tended to vary widely in size and composition, but are now produced according to the standards of their PGI obtained in 1996.

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Saint-Nectaire Cheese

Produced amid lakes and volcanoes in a region of untamed beauty, Saint-Nectaire is a semi-hard cheese which derives its smooth taste from the rugged Auvergne “terroir.”

 

Bleu d’Auvergne (PDO)

Among one of the most reputable blue cheeses in the world, the Bleu d’Auvergne is a cow’s milk cheese that derives its earthy taste and creamy texture from its distinctive volcanic terroir.

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