Food & Gastronomy


The Grenoble Walnut story started in the 11th century. Since then, along the banks of the Isère, its cultivation has shaped the landscape, and delights the greatest chefs all over the world.

A brief history…

Coming originally from the East, the walnut was introduced into Europe by the Romans. Its nutritional properties were already used by doctors in Antiquity. In 1938, the Grenoble Walnut was the first fruit in the world to receive a Controlled Designation of Origin (Appellation d’Origine Contrôlée - AOC).

Its many uses

In the 11th century, the walnut provided domestic oil for food and lighting. It was also used to make nut wines, cakes - the famous walnut cake - bread, and in the preparation of medicines, and also dye production. The walnut goes with many foods, such as cheese, honey and chocolate. It can be eaten at any time of day: as an aperitif, in a salad, crushed in certain dishes or at the end of a meal, with cheese, honey or bread.

Different kinds of walnuts

3 walnut varieties benefit from the Protected Designation of Origin (Appellation d’Origine Protégée):

• The Franquette, indisputably the best-known!

• The Mayette

• The Parisienne

Worth a visit: a walnut-themed visitor centre

To discover all the secrets of the Grenoble Walnut, explore the Grand Séchoir de Vinay, in the heart of the Sud-Grésivaudan nut orchards. Under an impressive roof, you can enjoy a modern museum display with interactive terminals, videos and models. The “walnutheques” will take you on a journey into the world of walnut flavours.