The Ardèchoises culinary specialities.

The picodon.

Picodon is an emblematic cheese of the Ardèche cuisine in France. This artisanal cheese is made from raw goat's milk and is distinguished by its natural rind and melting paste. With a slightly herbaceous and spicy taste, Picodon is a true culinary delight.

Made in the respect of local traditions, Picodon is produced in small volumes by local farmers. It is sold directly in local markets and delicatessens, where it is often appreciated for its quality and distinctive taste.

Picodon is also a popular ingredient in many of the region's traditional recipes, such as salads, spreads and meat dishes. It adds a unique flavor to any dish in which it is used.

In 1983, Picodon was protected by an AOP (Appellation d'Origine Protégée), guaranteeing its origin and quality. If you are a cheese lover, don't miss the opportunity to taste this delicious local cheese during your visit to the Ardèche.

You can learn more about the production of this cheese during a visit to one of the local farms that produce it. Learn about the history of the goat and Picodon on the Terracabra website, which offers guided tours for cheese lovers.

http://terracabra.com/

The macerated bosson.

Bosson Macéré cheese is an artisanal product made in Ardèche, France. It is known for its strong and intense taste, which makes it considered one of the best cheeses of the region. This cheese is made from leftover goat or sheep cheese, to which white wine, grape brandy and herbs such as garlic, pepper and aromatic herbs are added.

The production method of Bosson Macéré is traditional and respects the artisanal production methods. The mixture of leftover cheese and herbs is left to macerate for several days, which gives it its unique and intense flavor. This cheese is ideal for spreading or eating with potatoes, making it a popular food in Ardéchois cuisine.

In conclusion, Bosson Macéré cheese from the Ardèche is a traditional and artisanal product, appreciated for its intense flavor and distinctive taste. It is produced in small batches to ensure consistent quality, and is a staple in Ardèche cuisine.

The foudjou.

Foudjou is a strong and delicious cheese produced in Ardèche, France. This cheese is made from fresh goat cheese and dry picodon, to which garlic, pepper, a little brandy and oil are added. This unique blend gives Foudjou a distinct and intense taste, making it a popular choice for strong cheese lovers.

Foudjou is a spreadable cheese, which means it can be used as a topping for a variety of dishes. It can be spread on toast or crackers, or used to add a touch of flavor to sauces or soups. Foudjou is also a popular ingredient for cooking recipes, where it can be used to add a touch of strong flavor to pasta, vegetable or meat dishes.

The production process of Foudjou is traditional and artisanal, which guarantees a constant quality and a production respectful of the tradition. The production method involves the maceration of the mixture of fresh cheese and dry picodon with garlic, pepper, brandy and oil for several days, which gives the cheese its unique and intense flavor.

In conclusion, Foudjou is a strong and delicious cheese produced in the Ardèche region of France. It is made from a unique blend of fresh goat cheese, dry picodon, garlic, pepper, brandy and oil, which gives it a distinct and intense flavor. Foudjou is a popular choice for strong cheese lovers, and can be used in a variety of ways to add flavor to a variety of dishes.

The miromando.

Miromando is an exceptional cheese produced in the Vivarais mountains of the Ardèche, France. This cheese is known for its unique texture and powerful taste, making it a popular choice for cheese lovers.

Miromando is made from heated and drained whey, which is then dried to form a solid preparation. This cheese is then mixed with ingredients such as pepper, salt, mustard and sometimes brandy. This mixture gives Miromando a strong and distinctive flavor, which sets it apart from other cheeses.

The texture of Miromando is also unique. It is dense and creamy, making it ideal for spreading on bread or using as an ingredient in sauces and soups. Miromando is also a popular ingredient in pasta, vegetable or meat dishes, where it can add a strong flavor touch.

The production process of miromando is entirely artisanal, which guarantees a constant quality and a production respectful of the tradition. The cheese is produced from fresh cow, goat or sheep milk, and the production method involves a series of carefully controlled steps to guarantee the quality of the final product.

In conclusion, miromando is an exceptional cheese produced in the Vivarais mountains in Ardèche, France. Miromando is a popular choice for cheese lovers, due to its unique texture and powerful taste.

The Rogeret of the Cevennes.

Rougier des Cévennes cheese is a fresh and tasty cheese produced in the mountainous regions of the Cévennes Ardèchoise. This cheese made from goat's milk is produced according to traditional methods and has an important place in the local gastronomy.

Rougier des Cévennes is characterized by its soft paste and its natural reddish rind. Its round, flat shape is similar to that of Picodon, another well-known regional cheese. The taste of Rougier des Cévennes is slightly fruity, which makes it perfect to be eaten on its own or to accompany simple dishes such as salads, pasta or fresh bread.

The goat's milk used to produce this cheese is produced by local farmers who work carefully to maintain the quality and purity of the milk. The production of Rougier des Cévennes is done in small quantities to guarantee the quality of the final product.

Rougier des Cévennes is also highly valued for its versatility in cooking. It can be used as an ingredient in many recipes, such as quiches, tarts and gratins, to add a unique and delicate touch of flavor. It can also be served in slices or small pieces with dried fruit and wine for a delicious aperitif.

In conclusion, Rougier des Cévennes cheese is an authentic and delicious product that has preserved its tradition and quality. If you are looking for a fresh and fruity cheese to accompany your meals, don't miss the opportunity to taste Rougier des Cévennes during your next visit to the Ardèche.

Delicatessen in the Ardèche.

the Ardèche is renowned for its artisanal charcuterie, which you can try at an artisan butcher's, in a local market or even in a supermarket butcher's where you will often find fresh products from local breeders or caterers. Our regional meat products are quality products, from blood sausage to terrine or dry sausage, and the same goes for poultry products!

The ham of Ardeche.

The Ardèchois ham is a high quality pork product produced in the Ardèche region of France. This dry-cured ham is made from pork raised in the traditional way and fed with high quality feed to guarantee its exceptional flavor.

The Ardèchois ham is famous for its firm texture and delicately salty taste, with notes of hazelnut and deer antlers. Its traditional production method includes slow drying and careful curing to produce a ham of the highest quality.

Ardèchois ham is often served sliced as an appetizer with fresh bread and dried fruit, but it can also be used in many recipes to add a touch of savory flavor to your dishes. It can be used to make sandwiches, salads or hot dishes like pasta or gratins.

In addition to its delicious taste, Ardèchois ham is also highly valued for its sustainable and environmentally friendly production. Local farmers strive to respect traditional production methods to guarantee the quality of their products while preserving the environment and maintaining a quality of life for their animals.

In conclusion, Ardèchois ham is a superior culinary product that deserves to be discovered. If you are looking for a dry-cured ham with delicate and unique flavors, don't miss the opportunity to taste the Ardèchois ham during your next visit to France.

The curd.

Caillette Ardèchoise is a regional charcuterie product made in the Ardèche region of France. This culinary specialty is prepared from ground pork meat and mixed with local herbs and spices to give a unique and delicate flavor.

Caillette Ardèchoise is often steamed or roasted to preserve its soft texture and delicate flavor. It is usually served sliced as an appetizer or as a main course with vegetables and rice or pasta.

This culinary product is appreciated for its delicate flavor and convenience. It can be easily prepared in advance and stored in the refrigerator or frozen for future use. It is also a popular choice for holiday meals, as it can be easily prepared in large quantities for guests.

In addition to its delicious flavor, Caillette Ardèchoise is also valued for its sustainable and environmentally friendly production. Local producers work closely with farmers to ensure that the pigs are raised responsibly and fed high quality feed.

In conclusion, the Ardèchoise caillette is a must-have regional culinary product for charcuterie lovers. If you are looking for a tasty and easy to prepare dish, don't hesitate to try the Ardèchoise caillette the next time you visit France.

Recipe for La caillette

The sausage.

The Ardèchois sausage is an emblematic charcuterie product from the Ardèche region of France. This dry sausage is made from high quality pork and is cooked slowly to give a firm texture and delicate flavor.

The Ardèchois sausage is often served as an aperitif or as a snack to accompany a glass of wine or water. It can also be used as an ingredient in pasta dishes, sandwiches or salads to add a touch of savory flavor.

Ardèchois sausage is appreciated for its delicate taste and firm texture. It is also considered a healthier alternative to other charcuterie products, as it is made from high quality pork and cooked slowly to maintain all the flavors and nutrients.

In addition to its delicious flavor, Ardèchois sausage is also known for its sustainable and environmentally friendly production. Local producers work closely with farmers to ensure that the pigs are raised responsibly and fed high quality feed.

In conclusion, the Ardèchois sausage is a must-have charcuterie product for lovers of fresh and tasty products. If you are looking for a healthier alternative to traditional charcuterie products, don't hesitate to try the Ardèchois sausage the next time you visit France.

Scratching post.

The Ardèchois gratton is a charcuterie product emblematic of the Ardèche region in France. Its name comes from the traditional method of scraping meat from pig bones to make a paste. Today, it is made from pork fat and lean meat, mixed with lard to give a soft and creamy texture.

Gratton Ardèchois is often served cold with olives and bread. It can also be used as an ingredient in pasta dishes, sandwiches or salads to add a touch of savory flavor.

This delicatessen product is appreciated for its delicate taste and creamy texture. It is also considered a healthier alternative to other deli products because it is made from lean meat and natural fats.

In addition to its delicious flavor, Ardèchois gratton is also known for its sustainable and environmentally friendly production. Local producers work closely with farmers to ensure that pigs are raised responsibly and fed high quality feed.

In conclusion, the Ardèchois gratton is a must-have charcuterie product for lovers of fresh and tasty products. If you are looking for a healthier alternative to traditional charcuterie products, don't hesitate to try Ardèchois gratton the next time you visit France.

Rolled bacon.

Ardèchois rolled bacon is an emblematic charcuterie product from the Ardèche region of France. This product consists of layers of pork lard wrapped around various ingredients, such as herbs, spices and dried fruit, to form a solid cylinder.

Ardèchois rolled bacon is usually cooked slowly at a low temperature to melt it on the inside and to brown it on the outside. It can be served as an appetizer or as a main course to accompany other meat or vegetable dishes.

Ardèchois rolled bacon is appreciated for its delicate taste and tender texture. The extra ingredients add an extra touch of flavor that enhances the natural taste of the bacon.

In addition to its delicious flavor, Ardèchois rolled bacon is also recognized for its sustainable and environmentally friendly production. Local producers work closely with farmers to ensure that the pigs are raised responsibly and fed high quality feed.

In conclusion, Ardèchois rolled bacon is a must-have charcuterie product for lovers of fresh and tasty products. If you are looking for a simple and delicious dish, don't hesitate to try the Ardèchois rolled bacon on your next visit to France.

The country pâté.

Ardèchois pâté de campagne is a popular delicatessen product from the Ardèche region of France. It is made from lean and fatty pork meat, mixed with ingredients such as herbs, spices and dried fruits, to form a delicious and tasty mixture.

Ardèchois country pâté is usually served as an appetizer or as a main course, accompanied by fresh bread or vegetables. It can also be used to garnish sandwiches or to add a touch of flavor to other dishes.

Ardèchois pâté de campagne is appreciated for its delicate taste and tender texture. The extra ingredients add an extra touch of flavor that enhances the natural taste of the pork.

In addition to its delicious flavor, Ardèchois pâté de campagne is also recognized for its sustainable and environmentally friendly production. Local producers work closely with farmers to ensure that the pigs are raised responsibly and fed high quality feed.

In conclusion, the Ardèchois pâté de campagne is a superior charcuterie product for lovers of fresh and tasty products. If you are looking for a simple and delicious dish, don't hesitate to try the Ardèchois pâté de campagne on your next visit to France.

Murçon (sausage).

Murçon is an essential charcuterie product in the Ardèche, France. This cooked sausage is made from high quality pork meat and flavored with Charaiye, a local wild mountain caraway. The specificity and originality of Murçon is its subtle and delicate flavor which makes it a product of choice.

Murçon is a traditional recipe that goes back to our ancestors. When it is salted a few days before being cooked, it develops even more flavors for a unique taste. Hot or cold, Murçon can be eaten in different ways, as an aperitif, as a starter or as an accompaniment to different dishes.

Traditionally, Murçon is cooked for 30 minutes in simmering salted water, then pasta is added for optimal cooking and eating. This simple and traditional cooking method enhances the taste and texture of the Murçon even more.

In conclusion, the Murçon is an essential charcuterie product in the Ardèche, offering a delicate and original taste thanks to its flavouring with Charaiye. Made with high quality ingredients and cooked according to traditional methods, Murçon is a perfect choice for any charcuterie lover.

The products of the earth.

Blueberries.

The Ardeche blueberry comes mainly from the Cevennes in the west of the department and from the Monts d'Ardèche regional nature park. In Ardèche, it is everywhere: pies, mousses, coulis, jams, sorbets and even in savory dishes. It is sometimes found with foie gras, trout or wild boar in particular. But it is perhaps in the natural that the wild blueberry of Ardeche is the best! It is picked in early August by hand, with a kind of small comb. At the end of July, the blueberry festival is held in Péreyres or Mézilhac for example.

The chestnut.

The Ardèche chestnut is used in many sweet and savory recipes, such as cousina, chestnut cake, chestnut cake, chestnut cream or marrons glacés. But also in alcohols like the castagnou, made of white wine and chestnut liqueur. The Ardèche chestnut is now an AOC designation. One of the five varieties grown in the Ardèche is sometimes called burzette, from the name of Burzet, a small village north of the Monts d'Ardèche where it is produced.

Chestnut recipe

→Lavender←

The Truffle of Ardeche.

Ardèchoises truffles are a rare and precious commodity, appreciated for their unique and intense flavor. This underground mushroom is found mainly in the forests of the Ardèche, in the southeast of France. Ardèchoises truffles have been cultivated for centuries and are considered one of the best varieties of truffles in France.

Ardèchoises truffles are harvested by hand with the help of specially trained dogs, called "truffiers". This traditional method ensures the quality and freshness of the truffles, as well as the protection of their natural habitat.

The flavor of Ardèchoises truffles is described as subtle, earthy and slightly nutty. They are often used in cooking to flavor sauces, pasta, omelets and meats. They are also often used to flavor cheeses and olive oils.

Ardèchoises truffles are considered a high-end product because of their high price, rarity and unique flavor. They are often used for special occasions and gastronomic celebrations.

In conclusion, Ardèchoises truffles are a must-have product for any gastronomy lover. With their unique and intense flavor, they are often used to enhance the taste of the simplest dishes. Traditionally grown and harvested by hand, Ardèchoises truffles are a perfect choice for food lovers looking for a product of superior quality.

Drinks.

Castagnou.

(based on chestnut liqueur and white wine).

1/3 of chestnut liqueur.
2/3 of a liter of dry white wine (Côtes-du-Vivarais).
Mix and taste.
"My chestnut tree is an artist
who continues to love life".
Jean Ferrat.

Marquisette.

The marquisette, the traditional cocktail of the Ardèche parties.
In Ardèche we like to party! And among the good Ardéchois wines, beers and other alcohols that can be found in Ardèche, one cocktail stands out: the marquisette. Present in a large part of south-eastern France, this cocktail is often consumed in village parties and popular balls. It is usually made with champagne or sparkling wine, white wine, sugar, orange or lemon. It is also often made with white rum.

Recipe of the Marquisette

Olive oil.

Cartagena.

Carthagène, also called mistelle, is the name given to a liqueur wine traditionally made by all small wine growers for their family consumption. Typical of the Languedoc, it is produced in the departments of Ardèche, Gard, Hérault, Aude and Lozère. It is made with white or red grape must and is frequently put in casks for a certain period of time (up to more than ten years) to evolve towards rancio aromas.
The robe is intense, amber, the nose greedy with notes of nuts and honey with a discreet alcohol. The mouth is round, balanced, harmonious, with a long and persistent finish on aromas of honey, nuts and stewed fruits.

The salted specialities of the Ardèche.

Maôche or the pouytrolle.

Recipe of the maôche

The creek.

The Ardéchoise creek is one of the main specialities of Ardèche. It is a thick pancake of chopped potatoes cooked in a pan. It is simply composed of potatoes, salt and pepper. Sometimes onions, garlic, parsley or eggs are added

Recipe for the Cove

La cousina.

Chestnuts are everywhere in the Ardèche, especially in this soup containing peeled whole chestnuts, fresh cream, celery and nutmeg. The ideal dish in winter!

Recipe of the cousina

The bomb.

Bombine is a dish made of potatoes, pork ribs, garlic, onion and bay leaf. There are many variations, with porcini mushrooms for example. It was once the "poor man's dish" and is one of the traditional dishes of the Ardèche.

The recipe for Bombine

The mique.

Mique is a simple potato dumpling cooked in water and mixed with cream and tomme cheese before being baked. There are many different recipes.

The Recipe of the Mique

The toupi of Ardèche.

The toupi is a potato gratin with pieces of salted pork cooked in the oven with several aromatic herbs and olive oil. The toupi is actually the name of the small earthenware pot in which the dish is cooked. It is a speciality of the Cévennes ardéchoises.
[CULINARY SPECIALITIES - LE TOUPI D'ARDÈCHE].
The toupi d'Ardèche (also named toupin ardèchois, toupi ardéchois or toupin d'Ardèche) is a dish of the Cévennes ardéchoises (Southern Ardèche) elaborated on base of potatoes as well as pieces of pigs and baked.
This dish, just like the Provencal tian or the Berber tagine, has the particularity of bearing the name of the container in which it is cooked and then presented at the table.
This dish requires feet, ears and snout of pork, onions, potatoes, garlic, thyme, bay leaf, pepper and olive oil.
The pieces of salted pork are soaked overnight in running water and then poached for an hour in a broth flavored with onions, garlic, thyme and bay leaf and simply peppered.
Then by successive layers, these pieces are placed, alternately, in a toupi with sliced potatoes. This dish is placed in a low oven where it must cook for five hours.
Enjoy your meal with your family and friends.

The sweet Ardèche specialities.

The Ardèche bugne.

The bugne ardéchoise, also called oreillette, are a form of crunchy or soft doughnut which makes the joy of children at snack time.

Recipe of the Bugne

The macaroon of Joyeuse.

Joyeuse is a village located along the Baume river, about ten kilometers south of Chassiers. It is specialized in macaroons. It is indeed a tradition since 1581! Round, made of almonds and hazelnuts, its recipe has not changed. This little cookie is a real trip back in time!

The puppet of Annonay.

The pink puppet of Annonay is a traditional shortbread cake whose presence in the region is attested since the 18th century. This pink colored cookie takes various forms and is covered with icing. It is crunchy on the outside and soft on the inside.

Chestnut cream (chestnut jam).

Recipe for chestnut cream

The Nougats of Montelimard.

Recipe for Nougats

Acacia Flowers fritter.

PDO meat.

Fin gras du Mézenc.

Many other specialties are waiting for you!
During your vacations in Ardeche you will have all the leisure to taste the numerous local specialties, in particular at the auberge des Ranchisses, our gastronomic restaurant in Ardeche. In addition to the above mentioned specialties of the Ardèche, the maôche (stuffed pork belly), the fin gras du Mézenc, the cévenole pork, the blueberry pie, the sweet chestnut cake and a whole lot of artisanal cheeses, festive dishes and desserts will awaken your taste buds.