Recipes based on and using products
of the Drôme Provençale

Hors d'oeuvres

Brioches with foie gras and Beaumes de Venise wine
Goat's cheese and spinach tart


The fish

Trout with cress
Trout steak ("darne") with pesto sauce
Trout fillet with Apple Juice sauce

The meats

Young guinea fowl from the Drôme done in Syrah
with its ravioles from Roman
Provençal braised beef ("daube")
Filet mignon with Tapenade (olive jam) from Nyons

The vegetables

Ratatouille
Cardoon gratin
Aubergines "à la Provençale"


The Desserts

Fromage blanc with apricot jam and grilled almonds
Apricot tart
Cherry cake
Apricot jams

Cocktail with Apricot Nectar