Without even evoking the incredibly diverse universe of wines and traditional beverages, and without adhering strictly to only AOC (now called AOP) products, wonderful gourmet tours allow for the (re)discovery of multiple products from the sea or quality meats, fresh country fruits and vegetables, numerous mountain cheeses, and more. So many delicacies make up the singular character of each region of France, and they’re best sampled without moderation.
Provence
The Mediterranean flavors increase under a prodigious sun, from the Southern Alps to the seaside.
Saffron of Ventoux, a precious spice
It is near the village of Barroux, between the ridges of the Teeth of Montmirail and the primary summit of Provence, that there has been a rebirth of a regional vocation: the culture of saffron. This flower, so small and delicate, produces a powder that is even more valuable than gold! The spirit of art de vivre can be found everywhere.
Melon of Cavaillon
Though the melon produced outside Cavaillon, in the Luberon (in the Vaucluse province), is neither AOC certified nor of a specific variety, it has its roots in the incontestable local savoir-faire all the same.
The Fig of Solliès-Pont
This small town located near Toulon has the honor of being home to the only AOC fig.
Olive Oil: 8 AOC varieties!
Several areas (Collines de Nyons, Alpilles, Pays Niçois, vallée de la Durance, and others) and several varieties of olives make up the “grands crus” of this southern oil of well known virtues. The traditional artisanal production uses “cold pressing” and in certain mills, a filtration is still done with fiber mats, called “scourtins.” The last scourtin factory (founded in Nyons in 1882) is worth a visit.
The candied fruit of Apt, in Luberon
Soaked in sugary syrup, all fruits can be preserved and become candy. Outside the industrial field, artisanal production is rare but still respects an original method, as with the Confiserie Saint-Denis, in Goult.
The Provençale Truffle
From Tricastin (in the Drôme) to Luberon (in Vaucluse), this land of the “black diamond” is two times as prolific as Périgord!
Languedoc-Grand Sud
The oysters and mussels of the Thau pond
Shellfish farming and oyster farming prosper here, near Sète, thanks to an exceptional Mediterranean ecosystem.
Corsica
The Brocciu
Fresh or refined, this goat’s- or sheep’s-milk cheese illustrates the mountain spirit of the Island of Beauty. This AOC-certified cheese relies on about 100 shepherd-breeders.
The Clementine
The recipient of IGP certification, this “hot-region” fruit is enjoyed notably on the magnificent coasts of Balagne (in the northwest of the island) overhanging Calvi.
The Châtaigne (sweet chestnut)
This rustic fruit is one of the ingredients at the very base of the island’s cuisine. The forest of chestnut trees covers entire sides of the north of the island, to the point where they gave the area its name: la Castagniccia.
Rhone-Alpes
The alpine summits in the capital for gourmets and gourmands (Lyon), this diverse region combines varied gastronomic styles. Lyon, a city renowned for its great chefs and its “mother chefs” (their recipes are part of a veritable cultural heritage!) perpetuate a certain art de vivre, and in particular the cochonnaille (salami, bacon, pâté, and other products made from pork) conveys the ambiance of its famous “bouchons” (typical Lyonnais bistros).
One of many Lyonnais Charcuteries
The Maison Sibilia is a mainstay in the production of salt meats (sausages, terrines, blood sausage, etc.). Though you can’t visit the facility, you can buy its products at Halles de Lyon.
The delicacies of the Drôme and of the Ardèche
Peach and pear orchards, white garlic, and aromatic plants (lavender is part of many recipes), and even the sweet chestnut (used in crème de marron, flour, etc.) are valued on both banks of the Rhône Valley, between the Alps and the Mediterranean, making up a sort of “land of plenty.”
Cheeses from the mountains, the Pays de Savoie, and the Dauphiné
The famous free-rang Reblochon (a product of the massif of the Aravis), Abondance (made in Chablais), Beaufort (a specialty of Beaufortain), Bleu du Vercors, and others can testify to the flavors of the mountain pastures!
Chartreuse Liqueur
Renowned for its history and its secret recipe, which has been guarded by monks, this liqueur ages in oak barrels in the biggest liqueur caves in the world, in Voiron, near Grenoble.
The Walnuts of Grenoble (AOC)
The orchards of walnut trees cover the valley of Grésivaudan, around Grenoble.
Southwest: between Aquitaine and Midi-Pyrénées
Oysters of Arcachon
The basin of Arcachon, an exceptional lagoon on the Aquitaine coast, is particularly dedicated to the production of oysters that are very characteristic of the area.
The Black Truffle of Périgord
The chalky earth of the Causses (the Dordogne and its surroundings) and the dense oak groves make for a favorable environment for the cultivation of a mushroom in the form of a black ball that’s very highly coveted: the tubermelanosporum or “black diamond”!
Sheep’s-milk cheese from Ossau-Iraty, between Béarn and the Basque Country
The sides of the verdant Pyrenees perpetuate the tradition of the raising of sheep, and of a cheese that’s full of character.
Piment d’Espelette, in the Basque Country
A village, resting in a lovely countryside of the piedmont of the Pyrenees, is dedicated to the production of this specific spicy condiment.
Duck and foie gras in Gascogne
From Gers to the Périgord, the raising of ducks and geese honors a tradition of transformation and a savoir-faire that’s beyond compare while remaining traditional.
*The INAO
This institution is specialized in the labeling system that today lists (in addition to hundreds of wines) nearly 80 products certified as Appellation d’Origine Contrôlée (products that are linked intimately to the area where they’re produced) including 7 fruits, 7 vegetables, 8 olive oils, 10 meats, 2 honeys, and over 40 cheeses. And that’s without counting the products that benefit from an IGP (protected indication of geography). Remember that the statut of the AOC, invented by France, is becoming AOP (appellation d’origine protégée) in order to promote European harmonization.
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