The origins of good and healthy eating in the Rhône
The Rhône is shaped by a medium mountain relief occupied by a local agriculture on a human scale, deeply rooted in the seasons.
Farm products can be enjoyed "raw" or enhanced in other gourmet forms: artisanal ice cream, cured meats, characterful wines, homemade jams, tasty cheeses…
A local, vibrant and generous know-how that speaks to the palate and the soul.
Whether preparing a family meal or a "starred" plate, the richness of Rhône productions is within reach on market stalls, in collective farm sales points, or even in tasting cellars.
The expression “At the origins of good and healthy eating in the Rhône” expresses This simplicity of a terroir devoid of artifice. It evokes the dimension of a "nourishing" land, characteristic of a rural area that has preserved and evolved its agriculture throughout history. It is on this foundation that the sector of gourmet tourism has been structured at the heart of destinations through labels and brands – Vineyards and Discoveries, Welcome to the Farm, Valley of Gastronomy… – festivals, tourist products…
Departmental Commission “Gourmet Tourism”
The creation of a departmental commission dedicated to the subject and hosted by Rhône Tourisme, aims to showcase all these assets in a action plan
Download the overall action plan
This is manifested in particular by:
- reflection related to brand identity
- the existence of the section “Gastronomy"on our website. Powered by content and offers dedicated to the subject, it is currently being structured and already includes: the retrieval on the services marketplace marketed by all tourism stakeholders in the area, as well as the first blog articles promoting local specialties in connection with outing ideas, highlighting producers.
- la generating suggestions outings combining a visit or activity with a gourmet break
The Rhône Valley gourmet tourism action plan is also integrated into the Rhône+ Territorial Food Project led by the Department's Agriculture Service: ambition 5 – “Making landscape and gastronomic heritage an asset for attractiveness”.
Some agricultural products and heritage of the Rhône
- The grape and its recognized grape varieties – Gamay, Chardonnay, Viognier and Syrah – are the origin of 15 AOCs associated with vineyards of Beaujolais, Coteaux du Lyonnais, Condrieu and Côte-Rôtie.
- The fruit-growing valleys, whose hillsides are covered with orchards and fields of small red fruits. Some villages, like Bessenay and Courzieu, are renowned for their specialties: cherries for the former, strawberries for the latter.
- The pastures and hedgerows of mid-altitude areas are ideal for dairy farming. From the peaks of Beaujolais to the massifs of the Monts du Lyonnais and Pilat, they occupy vast spaces interspersed with wooded areas. Rigotte de Condrieu cheese is one of the 46 French cheeses bearing the “AOP” designation.
- Renowned charcuterie: Bobosse andouillette and Saint-Symphorien-sur-Coise sausage