Quality and original flavours to share… It’s what you can find in the good places in the area. At any season, color and freshness are in your plate and conviviality is on the menu … What to pamper your taste buds !

Ardèche, what can you suggest to me ?

A good ladle of ancestral know-how, a pinch of modern cookery, and the alchemy occurs. Here are the traditional just goldened “criques”. They are prepared with grated potatoes, eggs, parsley and garlic.
An other Ardèche dish is “la caillette”, 100% guaranteed pure pork and 100% tasty ! These are balls with pork caul. Meat with mashed potatoes are mixed together or instead of potatoes, it can be herbs whose delicate aromas seduce every gourmet.
Ardèche is the place where you can eat good “Charcuterie” : sausages, pâté and ham…


Ready to cook ? 1,2,3 let’s go !

Who has never dreamt to be the best for cooking ? Don’t dream anymore, do it !
Our tip : the culinary workshops which are an opportunity to discover or rediscover typical recipes. Supervised by cooking lovers, you just have to roll up your sleeves and listen to the advice… and follow your culinary instinct.

Go and taste exceptional flavors on local markets :

Salty : cheese, local meats, snails, olives and olive oil… or sweet : almonds, honey, chestnut cream…and lavender, all symbols of the wide range of your sunny region.
Noble and generous wines complete the Ardèche picture with these wine appellations which invite you to taste : “Côtes du Rhône Villages”, “Côtes du Rhône” or “Côtes du Vivarais” ; all with their own features.

To have good mood, choose good-quality food !

The bishops’ palace which organizes inter alia medieval banquets, discloses us one of its secret :

Goat cheese and spinach pie
For 8 persons :

  • 4 fresh goat cheese
  • Rosemary, thyme, turmeric, pepper and saffron
  • Olive oil
  • 500 gr spelt flour
  • 250 gr chestnut flour
  • 300 gr goose fat
  • 300 ml lukewarm
  • Salt
  • 1 onion
  • 500 gr spinach
  • 3 eggs
  • Provence herbs

Crush goat cheese. Add olive oil, rosemary, thyme, turmeric, pepper and saffron. Wrap it in a plastic wrap and put it into the fridge.
Mix spelt flour and chestnut flour. Add salt, goose fat and lukewarm water. Knead till you obtain a dough ball.
Brown finely chopped onions. Add spinach in the onions pan.
Cover the pan and let cook during 10 minutes over a low heat.
Mix spinach and goat cheese and add 3 eggs.
Spread it on the dough and cover it with another dough.
Make a small hole in the middle so that the steam can go away when cooking
Grease with a brush
Place it in the oven during 30 minutes at 180°C.

Serve with a good green salad.

I want to eat local !

To summarize Ardèche labels :

  • « Ardèche le Goût » is a network of agrofood professionals in our area, involved in promoting local and seasonal food products.
  • « Les étapes savoureuses Ardèche» is a collective brand in the framework of “Ardèche le Goût” for privileged moments with producers who give the visitor a warm quality welcome. The label identifies local and seasonal restauration.
  • « Goûtez l’Ardèche » makes a selection of quality products and promotes them.
  • « Les Bistrots de Pays », are small restaurants where “terroir” meets authenticity.

A lot of other labels emphasize on products quality and / or on the welcome.

  • olive-terroir-ardechois
  • nougat-ardeche-terroir
  • fromage-ardeche-gastronomie
  • ardeche-vin-famille-sortie