Читать книгу The River Rhone Cycle Route. From the Alps to the Mediterranean онлайн

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Local specialities in Lyon include mâchons, morning snacks made from charcuterie accompanied by Beaujolais red wine and formerly eaten by silk workers. Other dishes include rosette de Lyon (cured pork sausage served in chunky slices), salade lyonnaise (lettuce, bacon and poached egg), cervelle de canut (cheese spread made with herbs, shallots, olive oil and vinegar), pommes de terre lyonnaise (potatoes sautéed with onions and parsley) and quenelles de brochet (creamed pike in an egg-based mousse).

Provençale cooking in southern France makes use of local herbs, olives, olive oil and vegetables including tomatoes, peppers, aubergines and garlic. A traditional provençale dish is ratatouille, a vegetable stew of tomatoes, peppers, onions, aubergines and courgettes. Daube Provençale is beef and vegetables stewed in red wine. In the Camargue, local black bulls are sometimes used for the meat in daube. Mediterranean fish are widely used, a typical dish being bouillabaisse fish stew with tomatoes, onions and herbs. Rice is grown in the Camargue; the most northerly place in Europe it can be cultivated.