GASTRONOMY

When Auvergne invites you to its table
Bon vivants, gourmets and liqueur brandies mouths, get your forks. The soil of Auvergne is generous and receipts are delicious. Feast, Auvergne knows how to give the best of itself.
Brass band Entree
The salt meats of Auvergne are renowned and it is only justice. The dried sausage and the ham conquered their letters of nobility in the open air. It is necessary to add to it terrines and pâtés. Every village has its receipts and its secrets.
Really unique flats
The Auvergne hotpot is a rural flat par excellence but the balance of savours and the association of ingredients recover from a learned greedy alchemy. It is also necessary to enjoy the truffle, served only or in accompanying. It is the generous flat that associates the potato and the fresh tomme cheese of Cantal. The pounti is a terrine with base of ham of Auvergne, of chest of pig, of prunes and sheets of beet.
Vegetables "stars" who knew how to remain simple
As for gardens, Auvergne cultivates also some specialities as the green lens of Puy or the cabbage that the cooks like rediscovering.
Meat or fish: the embarrassment of the choice
The great spaces of festivity and the tradition of breeding made of Auvergne a producing region of qualitative meats. Lakes and the rivers are rich in perches, pikes, pike perches, shadows, salmons and trouts.
You will take well a small dessert!
Finally, on the subject of the desserts, the region registers proudly its pump on apples, its cake in nuts, its; Murat's cornets and its numerous tarts in bilberries or in raspberries … Proud of the culinary resources, Auvergne counts several tables decorated with stars and a great number of small restaurants and inns. The amateurs of authentic savours will be filled.
Gastronomie gourmande
Auvergne counts great tables. Guides and gastronomic criticisms distinguished or "star" of the leaders of talent settled in Auvergne. Take advantage of your stay to discover them and appreciate them.