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The Rhône-Alpes is also a region of history and art, and it has conserved the traces of its successive inhabitants. From prehistory there are the cave paintings at Chauvet; from the Middles Ages, the beautiful village of Crémieu; from the Renaissance, the Bâtie díUrfé or the district of Saint-Jean de Lyon which prospered at the height of the silk trade. You must also visit the château of the Dukes of Chambéry, the Maurienne forts, the château of Tournon in Ardèche which looks out over both the town and the river Rhône and, lastly, the Cistercian abbey of Aiguebelle in the Drôme… For each area of the region there is a particular delicacy: fondue, “raclette” and Savoie wines, quenelles in a Nantua sauce, chicken of Bresse, “gratin dauphinois,” and, of course, the delicate Roman raviolis. This region has produced many a great chef, building itself a lasting culinary reputation. In Lyon the best way to eat is in a “bouchon” where you will quite simply feast on boiled sausage - plain, with truffles or pistachios - and tripes known locally as “the soldiers apron.” Both these dishes go exceptionally well with either a carafe of Beaujolais or a côte du Rhône selected by a connoisseur.