The picturesque region is famous not only for its unique nature, but also for exceptional culinary traditions. One of the largest gastronomic centers of the country is Lyon; the city became a permanent venue for interesting culinary festivals. There are hundreds of great restaurants in it.
Cheese is the hallmark of the province, as local meadows are great for grazing. Local cheeses are cooked not only of cow’s milk, but also of goat's milk; the latter features a very spicy taste. Bleu de Gex, Picodon, Rigotte de Condrieu, Fourme de Montbrison and Bleu du Vercors-Sassenage are just some of delicious varieties of cheese that are certainly worth to try.
Local cheese is widely used by chefs to cook national branded treats. One of the simplest examples of cheese dish is a Savoyard sandwich, tartine savoyarde. Besides flavored cheese, it consists of prunes and smoked brisket; sandwich turns to be incredibly tasty and hearty. Boiled potatoes in their skins are served with a special cheese dressing, called Berthoud. The dressing is cooked with addition of pepper, garlic and white wine; that’s also a typical Savoyard delicacy.
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