Traditional food of Auvergne-Rhône-Alpes: 6 dishes

• Gratin dauphinois · Main dish · Dauphiné (Vercors)

  Gratin dauphinois is a dish of thinly sliced raw potatoes baked slowly in milk or cream until they are tender and the top is golden.

• Tartiflette · Main dish · Haute-Savoie

  Tartiflette is a baked dish from Savoy in the French Alps, made with potatoes, onions, lardons and a whole Reblochon cheese, sometimes with a splash of white wine.

• Fondue savoyarde · Main dish · Savoie

  Fondue savoyarde is the cheese fondue of Savoy in the French Alps.

• Quenelle lyonnaise quenelle de brochet · Main dish · Lyon

  The quenelle is a soft, light dumpling shaped like a small log or egg and poached in simmering water, known in French cooking since at least 1750.

• Cervelle de canut · Snack · Lyon

  Cervelle de canut is a fresh cheese dip from Lyon.

• Truffade · Main dish · Auvergne (Cantal)

  Truffade is a rustic potato dish from the Cantal mountains of Auvergne.

Other regions in France

• Traditional food of Provence-Alpes-Côte-d'Azur: 11 dishes
• Traditional food of Bourgogne-Franche-Comté: 7 dishes
• Traditional food of Île-de-France: 5 dishes
• Traditional food of Hauts-de-France: 5 dishes
• Traditional food of Normandie: 4 dishes
• Traditional food of Bretagne: 5 dishes
• Traditional food of Centre-Val de Loire: 4 dishes
• Traditional food of Grand Est: 8 dishes
• Traditional food of Nouvelle-Aquitaine: 7 dishes
• Traditional food of Occitanie: 6 dishes
• Traditional food of Corse: 3 dishes
• Food of France