Best Auvergne
Updated Daily
Aligot is a traditional French dish originating in Auvergne. It features mashed potatoes combined with molten Tom cheese, creating a remarkably stretchy and creamy texture. The process involves incorporating the hot cheese into the potatoes until they form a cohesive, pliable mass. This unique prepa...
Lentilles du Puy aux Lardons are a classic French bean dish originating from the Auvergne region. They feature Le Puy green lentils, recognized by an appellation d'origine contrôlée (AOC), simmered with smoked pork lardons. This hearty and flavorful preparation is typically enjoyed by those seeking...
The Cantal AOP cheese originates from the Auvergne region of France. This hard, firm cheese is notable for its ancient origins, traditionally produced since Roman times. Made with raw cow’s milk and aged in various stages, it's valued by consumers seeking a robust, complex flavor profile and those i...
Lentilles Vertes du Puy are small, dark green lentils grown in the Le Puy-en-Velay region of Haute-Loire, southern France. They are known for their firm texture, ability to retain their shape during cooking, and distinctive peppery flavor. They received AOC status in 1996, making them the first dry...
La Chaise-Dieu Abbey is a Benedictine monastery located in the Auvergne region of France, established in 1043 by Robert of Turlande. The abbey's fortified Gothic church houses a notable 15th-century fresco depicting the Danse Macabre. Its large cloister and extensive grounds reflect its historical i...
Salers is a French gentian-based aperitif from the Auvergne region, named after the town of Salers in the Cantal department. It is made by macerating the roots of yellow gentian (Gentiana lutea), a plant harvested from the Auvergne mountains, in alcohol, producing a distinctly bitter liqueur. It is...
Persillé du Sancy is a traditional French blue cheese originating from the Sancy massif in the Auvergne region. It belongs to the distinct "persillé" family of French mountain cheeses, which are characterized by their blue-green veining and production methods that involve hand-ladling the curds. Unl...
Truffade is a traditional dish originating from the Auvergne region of central France, made from sliced potatoes pan-fried with melted tome fraîche cheese. The potatoes are cooked slowly in butter or animal fat until tender, after which the fresh, mild cheese is incorporated and melted until it form...
Lac Pavin is a deep crater lake located in the volcanic Auvergne region of central France. It was formed within a maar and tuff cone, representing one of the youngest volcanic formations in the country. The lake is scientifically notable for being meromictic, meaning its water layers do not mix, whi...
Fourme de Montbrison is a French blue cheese produced in the Loire department of France from cow's milk. It received its own AOC (Appellation d'Origine Contrôlée) designation in 1972, formally distinguishing it from the closely related Fourme d'Ambert. The cheese is aged on spruce planks, a traditio...
The Massif du Cantal is the deeply eroded remnant of a large stratovolcano in the Massif Central of south-central France. Glacial valleys and radial ridges surround central summits including the Plomb du Cantal, which reaches 1,855 meters, and the Puy Mary. The massif shapes the landscape and draina...
The Massif du Mont-Dore is a large volcanic complex in central France's Massif Central, distinguished by its eroded crater that hosts a famous 19th-century thermal spa resort.
Bleu de Laqueuille is a traditional French cow's milk blue cheese, notable for originating in the Auvergne region and possessing a creamier, milder profile compared to other blue cheeses.
The Massif du Sancy is a volcanic mountain group in France's Massif Central, distinguished by containing the region's highest peak, the Puy de Sancy, at 1,886 meters.
Gour de Tazenat is a maar crater in the Puy-de-Dôme department of France, formed during a volcanic eruption approximately 10,000 years ago, and is now filled by a deep crater lake.
