stylistic:style_transfer
Auvergne-Rhône-Alpes

The area covers the old province of Dauphiné, once known as the "larder" of France, that gave its name to gratin dauphinois, traditionally made in a large baking dish rubbed with garlic. Successive layers of potatoes, salt, pepper and milk are piled up to the top of the dish. It is then baked in the oven at low temperature for 2 hours.

Fruit and young vegetables are popular in the cuisine from the Rhône valley, as are wines like Hermitage AOC, Crozes-Hermitage AOC and Condrieu AOC. Walnuts and walnut products and oil from Noix de Grenoble AOC, lowland cheeses, like St. Marcellin, St. Félicien and Bleu du Vercors-Sassenage.

Poultry from Bresse, guinea fowl from Drôme and fish from the Dombes, a light yeast-based cake, called Pogne de Romans and the regional speciality, Raviole du Dauphiné, and there is the short-crust "Suisse", a Valence biscuit speciality.

Lakes and mountain streams in Rhône-Alpes are key to the cuisine as well. Lyon and Savoy supply sausages while the Alpine regions supply their specialty cheeses like Beaufort, Abondance, Reblochon, Tomme and Vacherin.

Mères lyonnaises are female cooks particular to this region who provide local gourmet establishments. Celebrated chefs from this region include Fernand Point, Paul Bocuse, the Troisgros brothers and Alain Chapel.

The Chartreuse Mountains are the source of the green and yellow digestif liquor Chartreuse, produced by the monks of the Grande Chartreuse.

Since the 2014 administrative reform, the ancient area of Auvergne is now part of the region. One of its leading chefs is Regis Marcon.