RV galley cooking has its own constraints: limited counter space, three-burner propane stove (often only two usable at once), small refrigerator, and a propane oven that runs hot at the back. Recipes here are tested in actual RV galleys, not adapted from home kitchens.
Pantry essentials: shelf-stable basics (rice, pasta, canned tomatoes), spice rotation, parmesan, dried herbs.
One-pot heroes: chili, ratatouille, ramen, pad thai, jambalaya.
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