# data[].attributes.body
img

# data[].attributes.body
Is a département in the Auvergne-Rhône-Alpes region of south-central France. It is named after the River Ardèche.
It covers an area of 5,550 square kilometres
The inhabitants of the department are called Ardéchois and the population number is 309,000 inhabitants.

# data[].attributes.body
The plateaus of the Haut-Vivarais and the Cévennes

The transition zone descending from the mountains (1,200 m) to the valley of the Rhône (300 to 400 m), is the plateau region.

# data[].attributes.body
The valley of the Rhône

# data[].attributes.body
The Bas-Vivarais

# data[].attributes.body
The plateau of the Coirons

# data[].attributes.body
The fruit of “the bread tree"

# data[].attributes.body
goats milk cheese

# data[].attributes.body
Chatus, Roussanne, Marsane, Viognier

# data[].attributes.attachment_link.readable_text
WINEMAKERS
Le Mas de Libian, Saint-Marcel-d'Ardèche

Women winemakers seem to work wonders in the Ardèche, and in the village of Saint-Marcel, begin with a tasting at Domaine Saladin, where the bubbly Saladin sisters, Elisabeth and Marie-Laurence, have revitalised a vineyard that has been in the family since 1422. Then move on to the Mas de Libian (you'll need to call first to arrange a visit). Hélene Thibon doesn't look like a typical vigneronne, more like a model from Elle, but she makes tremendous biodynamic wines. Working principally with red grapes, her €6.50 Vin de Pétanque is a mix of grenache and syrah, perfect for drinking in summer, while a wine to take home to age in the cellar is Khayyam (named after the Persian poet), which also includes the local mourvèdre grape, still reasonably priced at €11.
* +33 6 61 41 45 32, masdelibian.com

Le Mazel, Valvignères

The Ardèche is the home to some of the country's big-name vineyards - Côte-Rôtie, Condrieu, Cornas and St-Joseph - but is the sulfite-free vins naturels that are all the fashion in France right now, and this part of the region is attracting many young winemakers to cultivate vineyards along these principles. The wines are always surprising - usually high in alcohol, often cloudy as they are never filtered, and sometimes need to be shaken in carafes to aerate them - while the winemakers are irrepressibly enthusiastic, occasionally bordering on the fundamentalist. Le Mazel is a perfect cellar to make an appointment to visit. While Gérald Oustric looks after the vines, the tastings are handled by his sister, Jocelyne, and it can come as shock to try the Cuvée Charbonnières, a 2006 chardonnay at €9, that spent three years ageing in large barrels but has absolutely no woody taste. Gérald used to sell his grapes direct to the coopérative before embarking on his naturel adventure, which has seen him concentrate on a smaller winery, renting out parcels of the family vineyards to other like-minded vignerons. In April 2012, they plan to organise a vins naturels wine fair.
* +33 4 75 52 51 02
VINEYARD B&Bs
Domaine Notre Dame de Cousignac, Bourg-Saint-Andéol

It is difficult to imagine a B&B that makes you feel more welcome. As well as overseeing five guest rooms in their rustic farmhouse, Raphael Pommier and his American wife, Rachel, also run a vast winery that stretches to 55 hectares. The property has been in the family since 1780, and Raphael, the seventh generation, always takes visitors for a short walk up to the ancient sixth-century chapel that gives the domaine its name. Prices begin at only €50 for a double, including breakfast, something of a feast of regional produce. Early evening is the time to taste his organic wines, accompanied by goat's cheese and saucisson, with a simple vin de pays costing €5.90, rising to €9 for a more complex Côtes-du-Rhône-Villages.
* notre-dame-de-cousignac.com

Domaine de Peyre Brune, Beaulieu

Regis Quentin gave up his job as a computer expert in Normandy 10 years ago and moved to Ardèche to become a winemaker. His 17-hectare vineyard of merlot, syrah, cabernet, chardonnay and viognier grapes has been a big success (he also grows garlic and shallots), and he has converted two rooms of his traditional stone manor into a delightful B&B, complete with TV, air-conditioning, Wi-Fi, swimming pool and panoramic terrace overlooking the vines - all for the very reasonable price of €65-75 for a double with breakfast. Downstairs is the wine cellar, where you can taste the latest vintages over an evening aperitif with Regis and his companion, Delphine, with prices beginning at €5.40 a bottle.
* +33 4 75 39 29 01, peyrebrune.com
BISTROS
La Tour Cassée, Valvignères

In the wine-making village of Valvignères, this is a popular haunt of vignerons, farmers, and curious tourists, who discover a surprising venue offering creative fare inspired by the flavours of Asia and the Mediterranean and even a vegetarian dish, while the outstanding, well-priced wine list, begins with the simple vintages of the local cave coopérative at €10 a bottle, and extends to a surprising selection of vins naturels produced in half-a-dozen neighbouring vineyards. There is a lovely terrace, ideal for an aperitif, where everyone is kept amused by the owners' friendly dog. The €18 set menu, that changes daily, could feature an asparagus flan followed by slow-cooked veal with mashed potatoes and apricot and cherry clafoutis.
* +33 4 75 52 45 32, bistrodepays.com

Auberge Farigoule, Bidon

The Farigoule is one of those authentic rural bistros that you dream about discovering. Facing out over the vineyards of the sleepy hamlet of Bidon, this is a one-stop address for delicious Ardéchois cooking, excellent wines from local winemakers, a delicatessen that showcases regional produce - from chesnut puree to goat cheese, apricot jam to homemade sausages - plus the chance to stay the night in their new three-room B&B, very reasonably-priced at €60. Brigitte and her husband Guy are genial hosts, a mine of information, and their copious dishes run from a hearty plat du jour at €11 to a delicious three-course set menu at €18.
* +33 4 75 04 02 60, aubergelafarigoule-bidon07.com
CULTURAL SIGHTS
Pont-d'Arc

You can go canoeing and kayaking in the spectacular 30km Ardèche Gorges, rock climbing and exploring caves, trekking, mountain biking, swimming and sunbathing, but the one sight not to be missed is the Pont-d'Arc, the symbol of this whole region. This is a natural limestone arch that stretches majestically over the river for 60 metres. You can park your car on the roadside high above, then walk down a path to the waterside where a sandy beach lies just below the Pont.

Lebeaume

The Ardèche has a host of villages that boast the prestigious Le plus beaux villages de France award, but the downside of being recognised as one of France's most beautiful villages is that you immediately get put on the coach tour itinerary and local bakers and butchers risk being transformed into twee souvenir boutiques. So rather than joining the crowds marvelling at the likes of Vogue and Balazuc, head off-the-beaten track to Lebeaume, a spectacular site where an ancient village is perched on precarious, towering cliffs, that dominate a calm river perfect for swimming. There are some simple cafes here, but this is the perfect spot for a waterside picnic of Ardéchois charcuterie, cheeses, fruits and a chilled bottled of viognier white wine. In summer and autumn, this natural amphitheatre is a romantic open-air venue for classical music festival.
REGIONAL SPECIALITIES
Jean Muller's Fromages de Chèvre, Valvigneres

This region is famous for its charcuterie, honey, marrons glacés (candied chestnuts), and the caillette, a delicious pork faggot, but the one speciality not to be missed is local goat's cheese. Jean Muller has been rearing goats and making tiny, creamy cheeses for over 40 years. You can stop-off by his rambling farm if you give a call first, but the best plan is to catch Monsieur Muller at one of the morning markets he regularly attends - Viviers on Tuesday, Bourg-Saint-Andéol on Wednesday, Alba-la-Romaine on Sunday. The cheeses have a standard price of €1.30, but are all aged differently, so be prepared for a huge variations, from the creamy, fresh chevre to the wrinkled, dry strong varieties that can knock your head off.
* +33 4 75 52 47 32

Lavender museum and distillery, St Remèze

Ardèche borders on Provence, and around the town of St Remeze and the Ibie valley the landscapes are a patchwork of green vineyards and vivid lavender fields. Every local market stocks lavender souvenirs, but to really get a feel for the culture surrounding this fragrant flowering plant it is worth spending some time at this excellent museum, which is also a functioning distillery. You have to join an hour-long guided tour, but they speak English, and the visit includes a demonstration of the distillation of this magic elixir. And afterwards you can pick up lavender soap, essential oils, perfume and even lavender honey.
* +33 4 75 04 37 26, ardechelavandes.com, entry €6, open April-September
* Further information: Ardèche tourism office (ardeche-guide.com)

# data[].attributes.attachment_link.title
When in Rhône: the Ardèche's best wine experiences

# data[].attributes.attachment_link.description
WINEMAKERS Women winemakers seem to work wonders in the Ardèche, and in the village of Saint-Marcel, begin with a tasting at Domaine Saladin, where the bubbly Saladin sisters, Elisabeth and Marie-Laurence, have revitalised a vineyard that has been in the family since 1422.

# data[].attributes.attachment_link.provider_name
Office de Tourisme Du Rhône Aux Gorges de l'Ardèche

# data[].attributes.attachment_link.readable_text
Outstanding diversity of local produce

Red, white and rosé Côtes du Rhône, Côtes du Rhône Village and Côtes du Vivarais wines will tickle your taste buds. The"Mistral" wind, Mediterranean climate, soil and skillfully selected grape varieties give our wines their true personalities. Our winemakers offer free tasting.
Indulge yourself!

Satisfaction survey

[[[["field24","equal_to","Another way"]],[["show_fields","field25"]],"and"]]

# data[].attributes.attachment_link.description
Red, white and rosé Côtes du Rhône, Côtes du Rhône Village and Côtes du Vivarais wines will tickle your taste buds. The"Mistral" wind, Mediterranean climate, soil and skillfully selected grape varieties give our wines their true personalities. Our winemakers offer free tasting. Indulge yourself! [[[["field24","equal_to","Another way"]],[["show_fields","field25"]],"and"]]

# data[].attributes.attachment_link.readable_text
For this guest post, Tim and Nat Harris of food and travel blog A Cook Not Mad share with us the recipe for caillette ("ky-YET"), a pork-and-greens meatball dish from south-central France that dates to the 16th century.

The first time we visited Les Vans, a small town in the Ardèche department of France, we fell in love with it. It was quaint, and because it was 15 years ago and during the off-season, we shared the village with only its 2,660 inhabitants. We had rented an apartment from a family friend for a month and spent our time exploring the nearby mountains and villages extensively, foraging for wild mushrooms and chestnuts, making soups and confiture.

The couple who owned the apartment picked us up one Sunday and drove us out into the mountains, where they had a wood-burning oven and hosted long lunches in the rough. The spread they put before us was amazing, with housemade verbena liqueur and several different meat dishes. The one that stood out the most was a dish called caillette, typically made on a pig-slaughter day: large meatballs made of ground pork meat, pork liver, Swiss chard, spinach, pig's blood, and herbs, wrapped in caul fat, that lacy piece of fat that surrounds the stomach in pigs and other animals (it's used to wrap pâté and other dishes that need support while cooking and pretty much melts into the final product, keeping it moist). Traditionally, caillette was eaten hot on the night of the pig slaughter or cold (more like a pâté) the following day. It is a regional specialty that has been around for centuries; in the 1700s it was known as "petit pâté."

We were told that, like many recipes, the ingredients for caillette tend to vary from family to family and from village to village. The ratio of meat to greens is usually 60-40, but if a family had little money, they might add more greens than meat, and vice versa.

We've since returned to Les Vans, finding increased development and, in peak season, a nearly doubled population-but the same delicious caillette. These days you can find it in most restaurants and delis in the Ardèche region, or you can make it yourself at home.

Market day in Les Vans, 2011

500 g ground pork

250 g pork liver, chopped

1 large bunch Swiss chard, white veins removed

1 small bunch spinach, stemmed and cleaned

1 Tbsp fresh thyme leaves

2 tsp kosher salt

7 or 8 twists of fresh black pepper

1. Soak caul fat in plenty of water for 2 hours, changing water at least twice.

2. In a large pot of boiling salted water, quickly blanch spinach and chard, and remove to a bowl of ice water. Drain and squeeze in a clean dish towel.

3. Chop greens finely.

4. In a large bowl, mix all ingredients (except caul fat) thoroughly and shape into baseball-size caillette.

5. Wrap each ball in a small piece of caul fat cut to size.

6. Place in a baking dish, loosely touching, and bake for 25 minutes at 350°F or until done.

7. Serve with mixed salad.

About the authors: Chef Tim & Nat Harris are A Cook Not Mad, food travels guided by a chef's stomach and a photographer's eye. Read their stories at acooknotmad.com or find them on Twitter and Facebook.

# data[].attributes.attachment_link.title
Recipe: Caillette from Ardèche, France | Eat Your World Blog

# data[].attributes.attachment_link.description
For this guest post, Tim and Nat Harris of food and travel blog A Cook Not Mad share with us the recipe for caillette ("ky-YET"), a pork-and-greens meatball dish from south-central France that dates to the 16th century. The first time we visited Les Vans, a small town in the Ardèche department of France, we fell in love with it.

# data[].attributes.attachment_link.readable_text
Ardèche chestnut soup and wild mushroom, Grand Cru Dulsão do Brasil cappuccino

A luscious and hearty soup that beautifully fuses Dulsão do Brasil 's delicately toasted grain notes with the sweet strong flavour of chestnut.

The mushroom mix

100 g of ceps

100 g of chanterelles

100 g of chestnuts

lard depending on ones taste

1/2 bunch of chervil

2 shallots

Caramelize shallots in a pan. Remove from pan and fry lard. Add mushrooms, salt and pepper then caramelized shallots and chopped chervil and place at the bottom of a bowl.

Chestnut soup

2 shallots

100 g of chestnuts

100 g of ceps

1/2 litre of stock

1/4 litre of milk

1/4 litre of cream

In a casserole dish, sweat chopped shallots. Add chestnuts, ceps or other mushrooms depending on the season, salt and pepper. Add stock, cream and milk. Cook for 30 min and blend. Sieve the mixture and keep warm at 55°C.

Dulsão do Brasil jelly

Whip xanthane and the Dulsão do Brasil together, then pour on mushroom mixture. Add the warm chestnut soup and top with frothed milk like a cappuccino. Sprinkle with bitter cocoa.

# data[].attributes.attachment_link.title
Ardèche Chestnut Soup Recipe | Nespresso Moments

# data[].attributes.attachment_link.description
Ardèche chestnut soup and wild mushroom, Grand Cru Dulsão do Brasil cappuccino A luscious and hearty soup that beautifully fuses Dulsão do Brasil 's delicately toasted grain notes with the sweet strong flavour of chestnut. 100 g of ceps 100 g of chanterelles 100 g of chestnuts lard depending on ones taste 1/2 bunch of chervil 2 shallots Caramelize shallots in a pan.

# data[].attributes.attachment_link.title
La Bombine Ardéchoise - Recettes Ardeche

# data[].attributes.attachment_link.description
La bombine est un plat à base de pommes de terre, tout comme la crique ardéchoise.C'est un plat traditionnel de nos campagnes. Voici donc l'authentique recette de la bombine ardéchoise telle qu'elle est proposée à Saint Andéol de Berg chaque...

# data[].attributes.attachment_link.title
Recette de la Maouche Ardéchoise - Ardèche évasion

# data[].attributes.attachment_link.description
Spécialité culinaire du plateau Ardéchois. Plat unique, la maouche (ou Pouytrolle) est une panse de cochon farci de viande de porc hachée et de choux. Elle est cuite dans l'eau durant plusieurs heures, puis dorée au four.

# data[].attributes.attachment_link.readable_text
Recette et spécialité ardéchoise

La cuisine ardéchoise est riche de recettes simples qui donnent envie de s'attabler entre amis autour d'une bouteille de bon vin. Mais nos chefs ardéchois modernisent la cuisine de notre enfance avec des recettes innovantes et de qualité grâce aux produits locaux que nous offre l'Ardèche. La gastronomie est à l'honneur dans cette rubrique.

# data[].attributes.attachment_link.title
Recette Ardeche : spécialité ardéchoise traditionnelle ou actuelle

# data[].attributes.attachment_link.description
La cuisine ardéchoise est riche de recettes simples qui donnent envie de s'attabler entre amis autour d'une bouteille de bon vin. Mais nos chefs ardéchois modernisent la cuisine de notre enfance avec des recettes innovantes et de qualité grâce aux produits locaux que nous offre l'Ardèche. La gastronomie est à l'honneur dans cette rubrique.

# data[].attributes.body
This label indicates food products that are made in Ardèche

# data[].attributes.attachment_link.title
Goûtez l'Ardèche - Regional food and gastronomy - Ardèche Tourisme

# data[].attributes.attachment_link.description
Goûtez l'Ardèche, Regional food and gastronomy sur Ardèche Tourisme.

# data[].attributes.attachment_link.title
Miscellaneous - Regional food and gastronomy - Ardèche Tourisme

# data[].attributes.attachment_link.description
Miscellaneous, Regional food and gastronomy sur Ardèche Tourisme.

# data[].attributes.attachment_link.title
Wines - Regional food and gastronomy - Ardèche Tourisme

# data[].attributes.attachment_link.description
Wines, Regional food and gastronomy sur Ardèche Tourisme.

# data[].attributes.attachment_link.title
La Table Gourmande, épicerie fine et cave à vins à Aubenas (07)

# data[].attributes.attachment_link.description
Les meilleurs produits de l'Ardèche et spécialités régionales, cave souterraine avec plus de 300 références et nos conseils avisés. Sélection rigoureuse de produits de qualité. Paniers gourmands.

# data[].attributes.attachment_link.title
Huile d'olive ardeche, huile d'olive Vallon Pont d'Arc en Ardèche

# data[].attributes.attachment_link.description
Vente d'huiles d'olives et de produits régionaux au Moulin des Gorges à Vallon Pont d'Arc en Ardèche

# data[].attributes.attachment_link.keywords[]
l'ardéchoise : produits du terroir en ardèche

# data[].attributes.attachment_link.title
L'Ardéchoise : produits du terroir en Ardèche

# data[].attributes.attachment_link.description
Au coeur de la cité médiévale de Largentière, dans une ancienne usine de vers à soie, venez découvrir la subtilité de nos vins, l'authenticité de nos produits du terroir, sans oublier notre spécialité