Best Auvergne
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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 is a traditional French bistro dish featuring Le Puy green lentils, which hold an AOC designation, simmered with savory pork lardons.
Lentilles Vertes du Puy are premium French lentils grown in the Le Puy-en-Velay region, noted for holding their shape and earning an AOC in 1996.
A blue-veined goat's milk cheese from the Sancy massif in Auvergne, France, part of the persillé tradition of hand-ladled, minimally pressed mountain cheeses.
Fourme de Montbrison is a firm French blue cheese from the Loire, notable for its unique aging process on spruce planks and its distinct AOC designation separating it from Ambert in 1972.
As one of Europe's largest eroded volcanoes, the Massif du Cantal is located in France and features prominent summits like the Plomb du Cantal, which reaches 1,855 meters.
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.
