Ardeche's fertile nature offers several culinary and gastronomic specialties. First is the «AOC » (Appellation d'origine contrôlée) chestnut, enjoyed in many ways: chestnut cream, candied chestnuts, chestnut beer...

Don't forget the olive oil, pressed from « rougette » olives, and especially from the Les Vans and St. Sauveur-de-Cruzières mills.

And then of course the famous cooked and salted meats with sausages, knuckles of ham, delicious « caillettes » (literally « rennet stomach,» or small pâtés made with pork, eggs and Swiss chard) and « Pouytrolle » (pig belly stuffed with chard and spinach leaves).

And don't forget the tasty goat cheeses and in particular the AOC Picodon.

by Laurent Turrel, © www.nuncbibendum.com 2007