PEACHES, NECTARINES, BRUGNONS : Juicy and soft as velvet, peaches can always be relied on to slake a thirst. They have a low calory count and a high mineral salt content, and are very good for the human body. The Drôme is in the forefront of French national production ; the natural conditions of the département and the know-how of the growers have conspired to produce fruit which is high on flavour.

WHITE GARLIC: Plump and robust garlic from the Drôme looks a ppetising. Second to none for embellishing dishes, garlic also possesses preventative properties: helping increase circulation and, once the centre shoot removed, is said to help digestion and benefit health.

LAMB : of pure "préalpine" stock, lamb from the Drôme owes its quality to such factors as nutrition, wide open spaces and rearing methods.

A delicacy of the Royans area, Ravioles are made from fresh pasta using soft wheat ; they are stuffed with comté cheese, fresh "fromage blanc" and parsley.
They are cooked for just 90 seconds in simmering chicken stock.

Harvested in the "Tricastin", the "Val de Drôme" and the "Coteaux de Romans", the Drôme truffle - the black diamond - is renowned for its powerful authentic flavour. Truffles may appear expensive, but you need such a small quantity to make an omelette or "truffling" poultry. Many other recipes only require tiny amounts of this precious tuber.

A symbol at once of peace, glory and fertility, the olive tree is the haunt of the cicada and is a familiar sight in "Drôme provençale".
The "Nyons Olive" is the only olive to have an "origine contrôlée" status. Nyons olive oil (A.O.C.) is virgin oil, a guarantee of high quality. The oil is conducive to good digestion, growth and alleviates stomach pains. It also possesses antibiotic qualities. It is said to have other medicinal virtues, including the preventative treatment of heart disease.

This is a goat cheese, small and round, with a thin skin and an even texture within. The Picodon is amongst the very few cheeses to be granted an "appellation d'origine contrôlée". The quality of this product depends on the food the goats eat, the skill of the producer and the temperature and humidity of the dairy. The cooperative dairies achieve consistent quality throughout the year, whereas farm production is better in March, April and from September to December.

The excellence of the Valrhona chocolate factory in Tain l’Hermitage: renowned supplier of the most famous chefs and best pastry makers, Valrhona is also the first company to have created chocolate “Grands Crus” by following the same research methods as those used for wines.

Cultivated for its flower, lime blossom is used in infusions and recognised for its sedative properties.
ESSENTIAL OIL OF LAVENDER FROM HAUTE PROVENCE: in the 19th century, harvesting of wild lavender (Lavendula Angustafolia) was developed up-country in Provence to supply the perfume industry located around Grasse.

Vineyards in the Drôme produce AOC wines and table wines. The department is fortunate in having almost ideal conditions of sunshine and rainfall needed for viticulture.