Auberge de Montfleury

Privas, France

A country inn on a hillside outside Privas, the Ardèche capital. The dining room overlooks chestnut groves. The kitchen works with what the department produces: caillettes, picodon cheese, chestnut flour, and saucisson sec sliced thick for the assiette ardéchoise. Rooms are simple. Dinner is the reason to come. The prix fixe menu runs four courses with local wine included.

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Sausages served here

Saucisson Sec de l'Ardèche

Ardèche, France

A dry-cured pork sausage from the mountains of the Ardèche, south-central France. Coarse-chopped pork from local breeds goes into natural casings with salt, black pepper, and garlic. Some producers add a measure of red wine. The sausages hang in cool mountain air for four to eight weeks, developing a white Penicillium bloom on the exterior. Since 2010, the IGP label protects the name. Sliced thin for apéritif, packed into picnic baskets, or laid across a charcuterie board, this saucisson carries the terroir of chestnut-covered hills and granite plateaus.

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