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Three varieties of the AOC Grenoble walnut exist : Franquette, Mayette, and Parisian. Thanks to its dry, aromatic taste, this was the first nut to be certified AOC (Appellation d'Origine Contrôlé; Certified Origins) on June 17, 1938.
Around Grenoble, two regions are particularly well suited to walnut growing: the south of the Gresivaudan valley for the Franquette variety and the foot of the Vercors mountains for the Parisian variety.
A secret carefully guarded by the Carthusian monks for centuries, its origin goes back to 1605. Its recipe is officially recorded in 1737 and includes more than 130 plants with around 55° of alcohol. It is still aged in the Voiron cellars.
There are several versions, from simple green or yellow Chartreuse to the V.E.P. (Exceptionally Long Aged), pure or in cocktails, and let's not forget the Green Chaud: hot chocolate with a splash of green Chartreuse.
In the land of cheese, the Vercors-Sassenage blue has been labeled Appellation d'Origine Contrôlée since 1997. A product born of authenticity and tradition, it is part of the very exclusive circle of 33 AOC cheeses in France. This makes the Vercors-Sassenage blue, a mild cheese with a semi-soft rind made exclusively from cow milk, one of the standards of French blue-veined cheese.
Veritable Dauphiné specialty, Royans ravioles are made of wheat flour pasta stuffed with cheese (traditionally semi-aged Saint Marcellin) accentuated with finely chopped parsley. Served as an appetizer or main dish, they are usually poached, but offer surprising but delicious savours when sautéed in butter, or even fried!
A specialty of the Matheysine plateau and La Mure, the murçon is a rather particular cooking sausage. Pork shoulder and belly are cut into strips, marinated in salt, pepper, red wine, and fennel seeds. The seeds are what give the Murçon its characteristic taste. After marinating for 48 hours, the mix is stuffed into a 60-65 diameter beef casing. To cook the Murçon, poach it in boiling water for 30-35 minutes and serve with plain boiled potatoes.
On the Matheysine plateau, the local dialect name miarsson (murçon) is still used today.
Originally from the Drome and Ardeche, or the gateway to the Isere department, depending on your point of view, the caillette is eaten in many areas as far flung as the Haute Loire all the way down to Provence. This little ball of paté is made of pork throat and liver, aromatic and soup herbs, and presented as a caul. Traditionally served with other pork products during the slaughter of the pig, also know as the caillon slaughter, where, like in many regions of France, the killing of the pig was the occasion for large village celebrations. This specialty may be enjoyed hot or cold, often as an appetizer or even during the aperitif or at picnics.