Gastronomy
Ardèche gastronomy: what to buy for the gîte table
A quail, bread, tomatoes and goat cheese: there is no need to prepare a complicated menu to taste Ardèche products. To start, look for the origin displayed on the stall, then ask how to store and serve your purchases.
This article brings together the guidelines for the kitchen. Our page Flavors of Ardèche is more interested in the basket to bring back from the stay.
Caillette, cove and bombine
The abomasum combines pork meat and greens, wrapped in a strainer then cooked. The recipe varies depending on the butchers: chard, spinach or other herbs, more vegetables or meat. It is served cold as a starter, or reheated for a meal.
The cove is a pancake of grated potatoes, browned in the pan. Bombine is a simmered potato dish, with different versions depending on the house. In a vacation kitchen, a cove and salad requires less setup than a large, multi-course meal.
Cheese and chestnuts are chosen differently
Picodon AOP is a small goat's cheese. Refining changes its texture and taste: tell the cheesemaker if you want to eat it today or at the end of the week. For travel, ask about storage conditions and keep an insulated bag.
The Châtaigne d’Ardèche AOP concerns fresh, dry chestnuts and flour. Processed products are found beyond the fall. For a cream or a pastry, look at the composition and origin of the fruit; any packaging illustrated with chestnuts does not carry the PDO.
From market to dinner
The market calendar gives the days around Saint-Montan. Buy fragile products as close as possible to your return to the gîte. If you add a visit after the market, plan a way to keep meats and cheeses cold.
For an easy dinner, a quail and vegetables are enough, then a Picodon and seasonal fruit. The cellar can advise you on a Côtes du Vivarais knowing this menu. A night market rather serves as an evening outing; its food offering varies depending on the municipality.
If you wish to be served, our article where to eat in Saint-Montan brings together addresses and their official sites. Check today's openings.
The meetings at the Mas, on the Drôme side
The proximity of the Rhône also allows you to discover producers from Drôme Provençale. French Truffle offers a discovery of the cave. The Hermessains organized a tasting at the Mas.
Our idea of truffle and wine weekend connects the two subjects. Services are reserved through partners; nights in self-catering in our lodgings are preparing with the Mas.