Ardèche specialties

Culinary heritage is an important part of the identity of the Ardèche region: discover some specialties! All of these can be tasted in our restaurants.

The "crique"

is a grated potato pancake seasoned to taste and fried in a skillet.

The "caillette"

is a meatball with herbs cooked in caul fat. It can be served hot or cold, depending on your preference.

Tomme in salad

is a cheese mixed with grilled rapeseed oil and enhanced with herbs and spices to suit your taste.

La bombine

consists of tender potatoes simmered gently, which can be served with meat or vegetables.

Le Castagnou

is an aperitif made from chestnut liqueur and white wine (such as Viognier or Côte du Vivarais blanc).