LAMB : of pure prealpine race, lamb from the Drôme owes its high quality to food, space and farming methods.

GUINEA FOWL FROM THE DROME: One of the few "Appellations d'origine" for poultry and the only one for guinea fowl. Production is mainly restricted to small-scale outlets. The normal development of this bird requires free range conditions. The “pintadeau de la Drôme” is marketed at thirteen weeks and yields meat which is juicy and very tasty. It can be cooked in many different ways.

QUAIL: plump and well fed, were already praised by Madame de Sévigné on her visits to the Château de Grignan, they are often given pride of place on the table in the Drôme, and are today reared in a number of locations to cater for this demand.

KID: (chevreau) a speciality of the Bourdeaux area and "la Drôme des Collines",

CAPON FROM THE DAUPHINE, FREE RANGE RABBIT and BEEF FROM THE CHAMBARANS: all these delicacies bear witness to the belief local farmers have in their products and their ability to meet the needs of consumers.

LA CAILLETTE DE CHABEUIL: An excellent little round pâté, made of liver and pork meat flavoured with herbs.