The Auvergne offers the great pot-au-feu (boiled beef with vegetables), crayfish in court-bouillon and its cheeses, especially the blue cheeses, the Saint Nectaire and Cantal..
Lyons celebrates the culture of good eating; here you will find the great Chefs. For your feast they cook quenelles of pike, small eels in beaujolais, and pheasant in grapes. Of course the hot saucisson must always be tried!
The Alps are the kingdom of potato gratins, raclettes and fondues. On the menu reblochon, tomme and gruyere.