Ardeche offers sumptuous landscapes: Ardèche gorges to the Ray-Pic waterfall, from the Païolive wood to Mount Gerbier de Jonc, nature is queen and marvelous. Its towns, such as Aubenas and Privas, its villages, 21 of which are labeled “villages of character” such as Alba-la-Romain and Vogüé, are all stops where you can taste such tasty specialities.
The Ardèche culinary heritage is indeed very rich. It offers savory specialties, such as the mica hash brown hash, or the cousina soup made of chestnuts and cream, or even bombinea dish made with potatoes, pork chops, garlic, onion and bay leaf, formerly called the “poor man’s dish” and one of the most traditional in the Ardèche. The sweet specialties are no less famous: Joyeuse macaroon, the pink puppet of Annonay, blueberry pie and thee sweet with chestnuts…
For this Ardèche “gourmet stage”, Loic Ballet receives Richard Rockstarred chef of The Montfleury Inn in Saint-Germain, and president of the Toqués d’Ardèche, as well as Olivier MoyersoenPeytot farmer cheese makers, which have a ripening workshop in Planzolles.
He will talk jam with Nicole Chapusartisan jam maker at the foot of the Gerbier de Jonc, and good wines with Laura Colombofrom Domaine de Lorient in Saint-Péray, voted best winegrower of the year 2021.
Nathalie Helalhistorian of gastronomy, presents “The gourmet stage on the road to the Tour”.