It is said that all tastes and colours are found in nature. The department of Ain takes up the saying and asserts its good taste.

From the diversity of its landscapes are born a thousand and one delicate flavours, among them the six marvels of Ain:

Bresse poultry - needs no introduction, it needs only to be savoured. Reared in the Bressan countryside, like great wines, it has an Appellation d'Origine Contrôlée (AOC), which makes it the only chicken in the world to receive this quality certification for its especially tender and tasty meat.

Carp - caught in the numerous ponds and prepared stuffed, braised or smoked according to typical, local recipes.

Pike patties - in Nantua sauce, prepared in the Bugey from locally caught pike, served with the incomparable «Nantua» sauce. A chicken-based version... Bresse chicken of course... is also part of the culinary art of the area.

Ain galettes - sweet or salty, they are irresistible. To name only two: the galette of Pérouges and that of Montrevel en Bresse.

Cooked meats and dairy products - now this is pure temptation: head cheese, black pudding, cooking sausage, Bresse cream, Bresse Blue and Tomme cheese...

And accompanying all these: Bugey wines - a wine-growing area spreading over more than 500 ha, and including 180 producers. Red and white Chardonnay wine and especially sparkling wine from Cerdon and Montagnieu.