Understand

The captivating department of Ain is a tapestry woven from four distinct areas - Bresse, Dombes, Bugey, and Pays de Gex. Each region brings its own charm, contributing to the delightful diversity and thriving economy of the department. Bresse stands as a testament to agriculture and agro-industry, boasting the cultivation of cereals, thriving cattle breeding, delectable milk and cheese production, and flourishing poultry farming. Dombes takes pride in its pisciculture, while Bugey is renowned for its exquisite viticulture. Moreover, the department's economy flourishes due to its remarkable industrial versatility, with Oyonnax and its "Plastics Valley" at the forefront of the robust plastic sector. Ain embraces a future-oriented mindset, yet it cherishes its historical and cultural heritage fervently. Relish in its gastronomic wonders at the renowned Georges Blanc restaurant in Vonnas, immerse yourself in the excitement of the annual poultry competitions in Bresse (known as "the three glorious"), and embark on a journey through its tourism wonders, including 346 classified monuments like the iconic church of Brou in Bourg-en-Bresse, 14 museums of national significance, as well as eco-tourism and ski tourism. Ain truly has it all!

Map & Climate

Popular Foods

The first popular French dish is Ratatouille, a colorful vegetable stew traditionally made with eggplant, zucchini, bell peppers, onions, tomatoes, and seasoned with herbs such as thyme and basil. This hearty, non-meat dish is typically served alongside grilled meats or fish.

Another famous French dish is Coq au Vin, a braised chicken dish that originated in Burgundy. It involves marinating chicken pieces in red wine with mushrooms, bacon, onions, and garlic before slow-cooking them until tender and flavorful. The final dish is often garnished with parsley and served with potatoes, noodles, or bread.

Lastly, the iconic French dish, Croissants, are flaky, buttery pastries made from layers of laminated dough, which are then curved into a crescent shape and traditionally served for breakfast or as an afternoon snack. Although they are not typically a savory or sweet dish, croissants can be filled with various ingredients like ham and cheese (called a jambon-beurre) or almond paste and sugar (an almond croissant).

Historical Appearance

Traditional Male Clothing

Traditional Female Clothing