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PhotographeThanks to quality know-how and well-preserved traditions, this is the perfect place to delight all the senses.
On the menu: Bleu du Vercors-Sassenage, brown trout, Grenoble walnuts, Clairette de Die and all the 100% made-in-Vercors cheese, charcuterie and meats.
Photographe@tas2caillouxdsc01147 995x1242PhotographeThanks to quality know-how and well-preserved traditions, this is the perfect place to delight all the senses.
On the menu: Bleu du Vercors-Sassenage, brown trout, Grenoble walnuts, Clairette de Die and all the 100% made-in-Vercors cheese, charcuterie and meats.
Produced in our region for more than 600 years, the Bleu du Vercors-Sassenage cheese is one of our great gastronomic prides. The recipe was reworked in the 90s by a dozen prodcuers to give it that taste so characteristic of our blue cheeses: mild, creamy, and with a slight taste of hazelnut.
This hand-moulded, protected-origin cheese is made from the milk of specific breeds of cow: Abondance, Montbéliarde and Villarde.
All that’s left to do is try it!
Photographethe number of days spent ripening
the percentage of fat
©aurélie Jeanette Truiteduvercors 2To continue savouring our local products, discover our farmed or wild Vercors trout. This fish can be sampled fresh, filleted or smoked.
Five fish farms have been awarded the ‘Trout, Brook Salmon and Arctic Char, Product of the Vercors Nature Park’ label.
Their tanks are exclusively fed with water from the Vercors mountain range. These farmers meet the requirements of a quality charter implemented by the Park since 2008, which ensures top-quality products and respect for the region, for people and for the park’s environment.
The famous Grenoble walnut is well known, both in France and abroad. The climate around Grenoble is perfect for producing quality nuts (windy, cool and humid in autumn). Three local varieties are produced here: the Franquette (the most well known), the Mayenne and the Parisienne. Grenoble walnuts, one of the first protected-origin nuts in France (1938), are highly appreciated for their slightly hazelnutty and buttery taste.
Did you know?
What is a ‘Nuciculteur’? That’s what we in France call walnut producers!
Récolte de noix 3
PhotographeNot far from us, towards the south, the Clairette is the star of the show! The most well-known and oldest of all the protected-origin products in Diois (1942). For several years, the Clairette de Die has shared its prestige with three other protected-origin wines: the Crémant de Die, the Côteaux du Diois and the Châtillon-en-Diois.
Taste the wines of Eastern Vercors in Royans. And, closer still, discover our brewers offering up their quality beers! Don’t hesitate to give them a try in our cafes, bars and restaurants.
