It's hard not to get into a Lyon traffic jam when you're sightseeing in the Rhône-Alpes region. The Lyonnais stopper is not this small cork object that preserves the aromas of the wine, but a typical brasserie in the area. Lyon is indeed THE capital of French gastronomy with dozens of starred restaurants. Les Bouchons serve hearty brasserie dishes that are very popular with gourmets, in a warm atmosphere. One of Lyon's specialties is cervelle de canut, a cottage cheese served savory with an assortment of aromatic herbs. In the corks, you can also enjoy an excellent regional charcuterie, called Lyonnaise, or a cervelas salad.
Many AOCs and AOPs have been distributed in the Rhône-Alpes region, particularly in terms of cheeses. Let yourself be tempted by a beautiful platter, you won't regret it:picodon, fourme de Montbrison or bleu de Bresse. For gourmets, you will be able to recognize the delicate flavor of the Tricastin truffle which sometimes accompanies Bresse poultry. If you climb in the mountains, the tartiflette will satisfy you. Another culinary specialty from the Rhône Alpes mountains is prepared with potatoes, bacon bits and prunes:farcement. It sticks to the body and prepares you to face the snowy slopes. In terms of sweets, we no longer present the famous nougat of Montélimar. But it is also essential to mention blueberries or walnuts.
