Bresse Fowls White plumage, blue legs and a red crest: Bresse fowls are easy to recognise and have been protected by an “Appellation d’Origine Contrôlée” - label guaranteeing the origin and quality of a product - since 1936. Every year, the "Glorieuses de Bresse" rewards the most beautiful one. Their firm and tasty meat, served either roasted or with a cream sauce, is famed the world over.
Fish Today, Dombes is the leading region in France for the production of freshwater lake fish: carp, pike, roach or tench are cooked, stuffed, fried or smoked according to delicious local recipes.
Ramequin du Bugey This small, dry cheese made with cow’s milk, which, in former times, took pride of place in winegrowers’ homes, is eaten in fondue and is still a traditional dish in Bugey. Preferably, it is accompanied by a local red wine.
Quenelles sauce Nantua Nantua owes its international fame to... Nantua sauce! Prepared with butter of crayfish, it is an excellent accompaniment to pike quenelles, poultry and veal.
Wines of Bugey In addition to the Roussette of Seyssel (AOC*), the vineyards of Bugey produce wines (under Appellation d’Origine) which are becoming increasingly appreciated: white wines made with Chardonnay and Altesse grapes, red and rose wines made with Gamay and Pinot and, not forgetting the Marc and “Fine” of Bugey.
