Privas, France

Auberge de Montfleury sits above Privas in the Ardèche, a département where the pig remains the central economic and culinary fact. The auberge serves the regional charcuterie as it has always been made here: saucisson sec dried in the upland air, caillette wrapped in caul fat, and the cured cuts that travel better than the roads that connect these villages. The saucisson sec de l'Ardèche holds a PGI designation, protecting the slow-dried method and the local pork breeds. At Montfleury the board arrives with cornichons, a pot of mustard, and bread from a local baker. The view from the terrace extends over the Ouvèze valley.