Auvergne may not have the same high-profile gastronomy as some other regions of France, but you are as likely to find ‘potee auvergnate’ (pork, potato and cabbage hot pot) on the menu of small Paris restaurants, traditionally run by migrant Auvergnats to the capital, as in any regional auberge.

A Healthy Diet

Auvergne’s rugged landscape, wonderfully picturesque as a holiday destination, can be hard on those obtaining quality produce from the land. But the traditional cuisine of the Auvergnats with their reputation for good health and longevity is testament to what can be achieved.

Local Produce

The Limage plain produces fruits and walnuts, there are forest chestnuts, and trout and salmon from the River Allier. Delicious salted pork dries in the clean mountain air where springs passing through volcanic rocks supply the world famous mineral waters of Vichy and Volvic.

Wild bilberries from Cantal’s mountains are cooked in a batter made with crème fraiche for ‘tarte aux myrtilles’ and Salers cows grazed on mountain pastures produce wonderful beef.

Cheese & Wines

Most famous are Auvergne’s cheeses; Saint-Nectaire, Bleu d’Auvergne - a sharp tasting, melt in the mouth, blue vein cheese - Salers and Cantal (already known in Roman times). Sample local wines such as Cotes d’Auvergne and 2 popular liqueurs, ‘Verveine du Velay’ and ‘Gentiane’.