The Côte-du-Rhône is often referred to as the 'bridge of cuisine', linking the rich dishes of the Lyonnaise and Burgundy in the north, to the Provençal influences further south.
The restaurants of Lyon are famous for their diversity and style, as well as their prices. But travel south from Lyon towards Valence and their rich, creamy dishes give way to lighter influences and an abundance of fish from the Rhône river.
The Lyonnaise are famed for their pork dishes and make use of almost every part of the pig. There are also some unusual dishes such as 'bugne', a very sweet pastry fritter.
Not for the faint hearted is 'Cervelas aux truffes et aux pistache', smoked sausage finely chopped almost to a paste, with truffles and pistachio nuts which is cooked in a Brioche pastry case.
Hare is very popular in season and is usually cooked in red wine with onions and mushrooms.
As with many tourist areas, more traditional meals and cooking methods have been overtaken by the ‘regular international’ cuisine, but one dish which has retained its popularity is 'Quenelles de Brochet’, a small mousse made from Pike which is poached and typically served with a cream sauce.
Tripe is eaten in various forms throughout France and the Côte-du-Rhône is no exception. In this region it is dipped in beaten egg and breadcrumbs then fried is served with either Béarnaise or Tartare sauce.
There are only about half a dozen cheeses that can be considered really ‘local’. Most are soft and some are seasonal. 'Cervelle de Canut' was once made by silk workers known as 'Canuts'. It is made with herbs, white wine and vinegar.
One of two firm cheeses is called ‘Fourme de Monbrison’. It has a slightly bitter taste, is multicoloured on the outside and is usually seen in a large drum shape. This is a seasonal cheese and is best eaten during summer and autumn.