Authentic dishes from the Auvergne

In many restaurants in the Sancy, you can taste and enjoy the gastronomy of the Auvergne: La Truffade, a dish of fried potatoes, mixed with fresh ‘tomme’ (Cantal cheese) and garlic, served with a green salad and local charcuterie of dried cured Auvergne ham and sausages; Aligot, a dish of mashed potatoes, mixed with fresh ‘tomme’ (Cantal cheese) and garlic, served with a delicious local sausage; Green lentils from Puy-en-Velay and our unforgettable Fondue au Saint-Nectaire, 100% melted Saint-Nectaire cheese, served with cooked potatoes, green salad and dried Auvergne ham.

In the Auvergne you can taste many cheeses, including 5 qualified AOP (Protected Designation of Origin) cheeses. The AOP quality label identifies a product that derives its authenticity and typical character from its geographical origin. The label guarantees that there is a close link between the product and the region. The appellation is intended to protect a long-standing reputation.

The 5 AOP cheeses in the Auvergne are: Le Saint-Nectaire, Le Bleu d’Auvergne, Le Cantal, La Fourme d’Ambert and Le Salers. In addition to these 5 cheeses, the Auvergne also offers other delicious cheeses made from cow’s or goat’s milk. Perfect for an aperitif, on a cheese platter or to prepare in cooked dishes.