Food and drink in Rh?ne-Alpes

The Rh?ne-Alpes region is home to Lyon, the gastronomic capital of France, as well as Savoyard, the Dauphinois, Bresse, Drome and Ardeche. Bresse, Drome and Ardeche. The French have always prided themselves on their sophisticated food culture, which ranges from authentic cuisine with a taste for the common man to French cuisine prepared by three-star chefs of Michelin Guide fame (the world's first and largest publisher of maps and travel guides), and which exudes a fatal attraction in this part of the Rh?ne-Alpes region. The Volaille de Bresse is famous in the Rh?ne-Alpes region and is the only quality poultry to be recognized as an Appellation d'Origine. The region is also home to fruits such as peaches, apricots, cherries, black olives, Tricastin, truffles, cranberries, lingonberries, chestnuts, walnuts and pears, which are transformed into delicacies. Reblochon, Tomme, Emmental and Rigotte cheeses can be found on the famous Savoyard cheese plate, prepared in any way you like. In the charcuterie, you can find a wide range of meats and sausages, dried, cooked and smoked, which are the focus of a variety of authentic dishes. Chicken, lamb, veal, pigeon and wild birds are also available, prepared in a variety of ways. Rivers and lakes also contain a wealth of gourmet ingredients, such as carp, dogfish, river perch and trout.

French cuisine is one of the world's top three cuisines. There is nothing sloppy about the cooking procedures of French cuisine, and even the simplest preparation of ingredients is handled with great rigor. Cooking French cuisine is like carving an artistic masterpiece. French cuisine in the selection of materials preferred beef, lamb, poultry, seafood, vegetables, foie gras and caviar; the main ingredients of the cooking tends to be relatively light, to retain the original flavor; in terms of ingredients, especially the production of sauces on the production of more effort, the use of a wide range of materials, whether it is stock, wine, whipping cream, butter, or a variety of spices, fruits and so on, are used very flexibly. Generally speaking, restaurants in the Rh?ne-Alpes region are divided into the following four categories: Brasserie, originally meaning a tavern that sells beer, but since it also sells easy meals, it can be described as a French fast-food restaurant; Bouchon, literally meaning cork, synonymous with a small restaurant in Lyon, the capital of the Rh?ne-Alpes region, where one can taste good and authentic home cooking; Grand restaurant gastronomique, which means gourmet restaurant. Cuisine Internationale, France is the third largest immigrant country in the world, so in Cuisine Internationale in the Rh?ne-Alpes region, you can also taste food from all over the world.

For Chinese diners, the Restaurant Ecole Institut Paul Bocuse, now open on the top floor of the Roanne Pavilion in the Urban Best Practices Area of the World Expo, offers the most authentic Roanne cuisine.