Dauphiné - Walnuts as regional delicacy in cakes, salad oil and dumplings | At our Neighbour's Table

South of Lyon, in the Alpine foothills of the Isère and in the north of the Provence, lies the historic landscape of Dauphiné. In this region between north and south, rich in water yet warm, the walnut thrives. Since the Romans introduced them here, the people here have firmly anchored the nut in their culture. Every farmhouse has at least one walnut tree!

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René Berger (64 years old), his wife Elisabeth (61 years old) and their sons have a farm with goats, sheep, 2 donkeys and over 450 walnut trees! René tries to keep a balance between tradition and modernity. He relies on mechanisation where it makes tedious work easier, for example in nut harvesting. But at the same time he sticks to manual labour when it is fun: namely at the traditional nut-cracking evenings where friends and family spend hours sorting the nuts together. The whole nut kernels are sold to patisseries. René takes the broken nut kernels to an ancient mill where they are ground, then roasted and pressed in a press. This is how the tasty nut oil is obtained.

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The cuisine of the Dauphiné also knows northern and southern influences and the nut is always there. In addition to nut cakes, the Gratin Dauphinois or fresh salad with nut oil, the Dauphiné dumplings are at the centre of the action: tiny ravioli that the region loves to prepare in a crispy casserole!

At our Neighbour's Table - Dauphiné | Season 2019 - Episode 234
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