12 delicious local products
Grenoble walnuts
#01A small fruit with great virtues
Hailing from the East, the walnut thrived throughout the Roman Empire as conquests expanded. In 1938, the Grenoble walnut received the first protected designation of origin (PDO) for dried fruit. Beneath its hard shell lies a wealth of nutritional benefits! In Vinay, the Grand Séchoir – Maison du Pays de la Noix explores the rich history of this remarkable crop.
Chalais biscuits
#02The biscuit with the little yellow box
This delicious little biscuit was first invented not in the foothills of Chartreuse, but by the Dominican nuns of Chinon. In 1966, the nuns moved to the monastery in Chalais, taking with them their biscuit factory and their precious recipe. The original recipe was vanilla, but a number of different flavours are now available, including the latest raisin version. All the biscuits have a distinctive charming design, like Proust’s madeleines.
Bonnat chocolates
#03The finest cocoa
“What’s good for the palate isn’t bad for the soul” is the motto of the company founded in Voiron in 1884 by Félix and Clotilde Bonnat. Bonnat is one of France’s oldest chocolate makers and stands out as one of the few chocolatiers who craft their chocolate directly from the cocoa bean. The House of Bonnat has delighted notable figures such as General de Gaulle, Jackie Kennedy and Princess Grace of Monaco.
The Mens boufette
#04Often imitated, never duplicated
The Bourgoin brioche
#05A royal and imperial delicacy
Its crown shape is attributed to Dauphin Louis II, the future King Louis XI, who visited Bourgoin in 1447. But the journey of this delightful pastry didn’t end there. In 1815, it was also served to Napoleon upon his return from Elba. In the 1930s, a pastry chef adorned it with small red and white sugar balls, a decorative touch it still proudly carries today.
Walnut tart
#06The real thing
Bleu du Vercors-Sassenage cheese
#07Soft and creamy
This protected designation of origin blue cheese is crafted from cow’s milk collected the previous day, which is then heated and blended with 30 to 50% raw milk from the morning milking. The flora and lush grasslands of the Vercors Natural Park, where the cows graze, contribute to a milk with exceptional qualities. It can be enjoyed in various ways: on a cheese platter, in a raclette (Vercouline), cooked into dishes or simply served in small cubes for a delightful apéritif.
Saint-Marcellin cheese
#08Round and tasty
This small cheese, which has held a Protected Geographical Indication (PGI) since 2013, is still crafted using traditional methods, with its production area spanning Isère, Drôme and Savoie. Saint-Marcellin isn’t just one type; there are several varieties: dry, soft, tender or downright runny. They can be enjoyed in numerous ways, whether cooked as a starter, served as dessert or simply paired with a slice of bread.
Murçon sausage
#09The whole pig is good
Murçon is a cooked pork sausage that is sure to make your mouth water. Seasoned with salt, pepper and caraway, this sausage has a unique flavour. Caraway, also known as meadow anise or “charrail” in the Dauphinois dialect, is a wild fennel that thrives in Isère’s mountain pastures. Renowned for its digestive benefits, this herb adds a distinctive touch to Murçon, carefully crafted from the whole pig.
Maison Bigallet
#10Syrups from our childhood
Since 1872, the Bigallet family has been keeping alive the tradition of crafting fruit and plant-based syrups and liqueurs using time-honoured methods. You’ve likely spotted their distinctive bottles lined up behind the counter of a café! From citrus and orchard fruits to a variety of plants, Bigallet now offers nearly 60 flavours, all made with natural ingredients and free from preservatives.
Colombier pear brandy
#11An exquisite beverage
Located in Villette-de-Vienne, Colombier’s Williams pear orchard is one of the oldest in France. Made famous in the 1930s, the liqueur made its way into the great establishments of French gastronomy. Today, the orchards continue to produce exquisite pear liqueurs and a variety of delightful by-products.
Chartreuse liqueur
#12Star of the liqueurs
Chartreuse Verte (55°) is the only naturally green liqueur in the world, while its milder counterpart, Chartreuse Jaune (40°), offers a gentler taste. Celebrated in literature, music and film, Chartreuse liqueur has achieved global fame as a distinctive spirit. In Voiron, the Musée des Caves de Chartreuse delves into its rich history, along with the fascinating legacy of the Carthusian Order.
