Laurent Mariotte 12:30 p.m., December 02, 2023

Every Saturday, Laurent Mariotte and his guest give you advice, tips and tricks around gastronomy and food. A useful insight into the art of eating well. Today, you will find out everything you need to know about the culinary specialities of the Ain.

This week, the show is relocated to the Ain department, in the Pont d'Ain maturing cellars, south of Bourg-en-Bresse. To start the inventory of the department's specialities, head to the Laiterie d'Etrez-Foissiat shop in Saint-Denis-lès-Bourg. Marion Sauveur went to meet the customers of the cheese dairy. Everyone leaves with Bresse butter and Bresse cream. We then continue to talk about the cuisine of Aindi. The must-have is Bresse poultry: an exceptional bird, dressed for the holidays in its traditional white linen. You can also taste the carp of the Dombes and the famous frogs of the Dombes. Another local speciality is the Nantua sauce, made with crayfish butter and which is a wonderful accompaniment to pike dumplings in particular. There are also beautiful cheeses in the region: Bleu de Gex, Morbier and Comté. It's all good!

Finally, head to one of the site's 10 maturing cellars. In all, 3,000 square metres are dedicated to the maturation of pressed cheeses and lactic cheeses in this Cheese Workshop in Pont d'Ain. In this huge cellar, master refiner Romain Bardou tells us about the principles of his profession. He makes us taste a wheel of raclette that is still in the process of being matured.