Between melted cheese, sweet treats and sparkling wine, three local specialties from Ain deserve a gourmet discovery.
The local specialties of the Plaine de l'Ain tell a rich and tasty story. Among these treasures, the Bugey ramekin, Perouges cake and the sparkling wine of Montagnieu stand out as essential.
The Bugey ramekin: a cheese that melts with pleasure
In Bugey mountains, we find a cheese like no other. The ramekin, a small dry and refined disc, is distinguished by the fact that it is not consumed as is, except for lovers of thrills ! Its real secret? It reveals all its flavor once melted.
An ancestral specialty born from peasant common sense
The Bugey farmers created the ramekin for avoid waste. After collecting the cream to make butter, they used the remaining skimmed milk, which curdled naturally. They then placed this curd in pots of faisselles to drain it. Then, they let the cheese dry in the open air for about ten days, before washing it, brushing it and refining it. Over the months, it developed a unique and powerful taste and became ready to be cooked. This story is a testament to the time and expertise needed to fully reveal the cheese's aromas.
A melting and friendly moment
To fully appreciate the ramekin, nothing like a fondue in a fondue pot. Some like it rubbed with garlic beforehand, but the traditional recipe is to simply mix the cheese with a little water. Once melted, it becomes a creamy dish, ideal to enjoy with pieces of toast. However, nothing to do with Savoyard fondue ! The flavor shows more character. As the Bugistes say to fully appreciate the taste of the ramekin, you have to come back three times!
Where to find ramekins?
- La Côtière dairy in Meximieux,
- The Gaec "the Snowdrops" in Indrieux
- Patur'Ain in Château-Gaillard
The Pérouges galette: THE specialty of Ain
It is impossible to visit the medieval city of Pérouges without succumbing to the call of its famous galette. Its sweet smell invades the cobbled streets, inviting you to take a gourmet break. But be careful, don't call it pie! This local specialty, fine and golden, is a real institution.
A family heritage revisited
In 1912, Marie-Louise Thibaut and her husband took over the Vieux Pérouges hostelry. At that time, Marie-Louise was inspired by an old local recipe, which she skillfully adapted to create the famous sugar cake from Pérouges. Initially, this preparation was exclusively served on Lenten Fridays, but it quickly became popular beyond these specific occasions. This idea was part of a desire to attract visitors back to the city at the beginning of the 20th century. This was how it was the beginning of tourism for Pérouges, and the recipe has become a staple of the local gastronomy.
Simplicity and deliciousness
The Pérouges sugar cake is made from a lemon-flavored yeast dough, on which a butter and sugar preparation is placed. The bold, or as the locals call them, "the impertinents", dare to replace the butter with cream. Once browned in the oven, it becomes crispy on the outside and soft on the inside, thus offering a real sweet treat!
Where to enjoy it?
In the heart of Pérouges of course !
Montagnieu sparkling wine: from stones to glasses
To accompany these delights, there is nothing like a glass of sparkling wine from Montagnieu. This sparkling wine produced in Bugey is made according to a traditional method. By the way, did you know that the discovery of its effervescence took place during its convoy to Lyon on the Rhône?
A legend along the Rhone
In the past, Bugey winegrowers shipped their wines to Lyon using the same boats as those transporting the limestones of Villebois. This practical but rudimentary mode of transport was the result of an unexpected discovery. A particularly hot summer, poorly sealed bottles or a harvest with more gas than usual caused spontaneous fermentation, transforming the still white wine into a sparkling wine.
A sparkling discovery
This happy coincidence seduced Lyon's restaurateurs, giving birth to the sparkling Montagnieu wine, now emblematic of Bugey. Its light effervescence and refreshing taste made it a perfect choice for an aperitif or dessert. Today, Montagnieu perpetuates this beautiful discovery, offering elegant bubbles and fruity aromas.
Where to raise your glass?
- Peillot & Associates Family Cellar in Montagnieu
- Oncin Cave in Montagnieu
- Cave Grivet in Briord
- Bonnard House in Seillonnaz
- House Froquet in Seillonnaz
- Guigard Cellar in Lhuis
A land to explore, flavors to share
These three specialties are an overview of the culinary riches of the plain of Ain. Each one tells a story, that of an authentic territory where the taste of good and true is perpetuated with passion. Between meetings with producers, gourmet discoveries and enchanting landscapes, one thing is certain: Here, life takes on relief…and the flavors of Ain too!
