Food & Drink
Rhône-Alpes
Alpine meadows, lakes, fifty plus rivers, deep valley gorges and climate variations have resulted in terrace farming. Cattle and dairy farming at altitude with major fruit production, nuts, maize, vegetables and fisheries at lower levels. Two celebrated wine regions, numerous bottled water sources and micro breweries add to the table. Long and fruitful histories with Auvergne, Switzerland and Italy and the visionary ''Mothers of Lyon'', have helped make its gastronomy the force behind French cuisine and Lyon the ''Culinary Capital of France''.

Entrée: Salade Lyonnaise(poached egg, bacon croutons, lettuce in mustard dressing), Soupe Lyonnaise (onion cheese & chicken broth), Soupe Dauphinoise(creamy vegetable soup), Omelette Lyonnaise (onion omelette & dash of vinegar), Tourte Savoyarde(potato, cheese & bacon pie), Quiche aux Écrevisses(crayfish flan), Cervelas Lyonnais en Brioche(sausage in brioche), Diots de Savoie au Vin Blanc(sausages in white wine), Assiette de Charcuterie Lyonnaise(cold pork cuts), Maquereaux(sardines in mayonnaise), Fondue Savoyarde(cheese , wine & kirsch fondue).

Plat Principal: Potée Savoyarde(salt pork & vegetable stew), Cochon de Lait à la Lyonnaise (suckling pig with ham, veal & vegetable stuffing), Bœuf Sauté Lyonnaise(sautéed beef & onions), Escalope Savoyarde(veal and cheese escalope), Sauté d’Agneau aux Haricots Blancs(lamb, bean & vegetable casserole), Poulet Célestine(fried chicken pieces & mushrooms in a wine & brandy reduction), Lapin à la Polenta(braised rabbit in wine with polenta), Quenelles de Brochet(pike dumplings in a prawn sauce), Carpe au four au vin blanc(baked carp in white wine), Crêpes Vonaissienne(cheese a potato pancake), Péla des Aravis(potato, bacon, onion & cheese bake), Saladier Lyonnais(mutton, goose liver & herring  salad in wine vinaigrette).

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Dessert: Beignets de Pommes(apple fritters), Gaufres Lyonnaises(vanilla flavoured waffles), Matefaim aux Pommes(apples in batter), Rissoles de Savoie(small fruit turnovers),
Biscuit de Savoie aux Fraises(strawberry topped custard cream cake), Pogne(orange flower water flavoured brioche), Gâteau de Savoie(light sponge cake), Gâteau le Chambérien(coffee cream & almond cake), Tarte aux Fruits des Bois (forest fruit flan), Poires à la Beaujolaise (pears in red wine & blackcurrant liqueur), Tarte aux Myrtilles (blueberry tart).

Fromage: Reblochon(semi hard cow’s milk), Beaufort(hard cow’s milk), Tomme de Savoie (semi- hard cow’s milk). Saint Marcellin, Saint Felicien(soft cow's milk).

Boisson: Eau Minerale:Évian, Thonon, Aix, Valecrin(all still). Badoit, Vals, St Alban, Cesar, Veret, Parot(all sparkling).
Bière: Brasserie Carlbrew: Vagablonde(lager), Brasserie 744: Blanche(wheat), IPA (pale ale), Brasserie Animus: Nanuq(brown ale), Brasserie du Mont Blanc: La Blonde(lager), La Canute Lyonnaise: Vieux Lyon(porter).
Vin: Red: Côtes du Rhône(full bodied & fruity), Châteauneuf-du-Pape(rich, full bodied, fruit & spicy), Beaujolais-Villages(light & fruity), White: Côtes du Rhône(light dry & fruity), Savoie-Roussette du Bugey (crisp, fruity & fragrant). Rosé: Tavel(light dry). Sparkling: Clairette de Die(crisp dry aromatic white). Muscat de Baumes(sweet white desrt wine).
Cidre: Cidre de Savoie: Brut, Doux(dry, sweet), Cidre Brut Pomme, Poires(dry apple, pear cider).
Apéritif: Myro(blueberry & rosé wine), .Castagnouerlé(chestnut liqueur & white wine), groseille(cherry/raspberry).
Spirit et Liqueur: Marc de Savoie, Marc de Bugey(brandies), Chartreuse(herbal liqueur),
Genépi(wormwood liqueur).