TASTE AUVERGNE: This less-heard of region of France is worth a taste.

Table of Contents: Taste Auvergne!

SOUPS AND SALADS.
ENTREES.
SIDE DISHES AND VEGETABLES.
DESSERTS.
CHEESE.
BAKED GOODS.
WINE.
MARKETS.

Wines of France. French Beers. French Spirits.

This small region offers numerous ways to taste Auvergne. — Auvergne

Lying in central France, southeast of Paris, this majestic terrain is shaped by dormant volcanoes and thermal springs.

Here, the regional dishes tend to be simple, rustic, hearty meals featuring the best local products. Think “peasant” cuisine from days of old. You can Taste Auvergne in every bite.

The region is famous for its cows. One provides superior meat (Charolais) while the other offers sweet mountain milk for cheesemaking (Salers). Auvergne is renowned for its pork products and specializes in drying hams and curing sausages.

Any of the local dishes include pork and garden vegetables such as cabbage and potatoes.

The local cheeses also make Auvergne a place to visit. In the warm summer months, the cows graze in the high pastures on lush grass and wildflowers, making the AOP (Appellation d’Origine Protégée) cheeses even better. AOP designation is only for traditional products with deeply-set geographical origins.

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Appetizers.

This is a farming region with prize beef and pork as well. Make sure to try the dried meats and sausages. — Auvergne sausages.

Local curing meats, sausages, and dried hams are a specialty. They make an excellent aperitif while you taste Auvergne’s local cheeses and wines.

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Soup and Salads.

Lentilles du Puy – These unique, locally grown lentils are under protection as a traditional product. Volcanic soil makes for a very distinct taste. Try them in a salad or as a side dish.

The consistancy can run from soup to thick stew. — Lentilles du Puy

Soupe au chou – A combination of cabbage, pork, potatoes, and lard makes this hearty soup. The longer it simmers, the tastier and more tender it becomes.

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Entrees.

Saucisse (sausage) – This is beef and pork country, so prepare to taste Auvergne sausage, alone or mixed in several local dishes.

Auverge dishes with sausage number as many ingredients that you have. — Local sausages with fresh vegetables.

Potée Auvergnate – is a stew of local cabbage with potatoes, pork, carrots, leeks, and turnips.
Charolais beef from Allier.
Salers beef from Cantal. Both breeds produce excellent beef and veal.
Stuffed Cabbage – they stuff local meats and Cantal cheese in fresh from the garden cabbage.

Fresh local cheese is hard to beat. — Local Tomme and Cantal cheese are popular ingredients.

Petit Sale (Salted Pork Belly) aux Lentilles. – Green Lentils simmer with Ham-Hock in this stew with local vegetables.
Pounti Auvergnat – A terrine with pork, veal or a combination of the two. blettes (swiss chard) and pruneaux (prunes) add two distinct flavors.

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Side Dishes and Vegetables.

Truffade is a must try when visiting Auvergne. The local cheese and slow cooking of the potatos make for big taste. — Truffade is the local version of potato au gratin.

Truffade – is thin slices of potatoes and Tomme cheese from Cantal. The slices cook slowly in fat. Then the cheese goes on top, and it goes into the oven. The result is somewhere between au gratin potatoes and a sizeable cheesy potato pancake.
Aligot – Is similar to Truffade, but more of a puree (mash) of a potato meets cheese fondue.

Desserts.

Tarte aux Myrtilles – Although not known for desserts, their seasonal take on a blueberry pie is delicious.

In season, there is no better dessert. — Tarte aux myrtilles is more fruit than crust.

Blackberry Caramels – Two beautiful flavors are blending.
Galets de la Cère – translates as the pebbles of the Cere (river or valley.) They are chocolate-covered almonds and a local must-try.

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Cheeses.

This small area produces five PDO kinds of cheese. Sample them all to taste Auvergne’s different flavors.

Bleu d’Auvergne – is a creamy, buttery blue cheese from cow’s milk.
Cantal – comes in three strengths. Young Cantal ripens for a minimum of 30 to 60 days; Regular Cantal between 90 to 210 days, and Old matures for a minimum of 240 days.
Fourme d’ Ambert – is a semi-hard Blue from cow’s milk. It dates to Roman times.

There are several variations of blue cheese in the region. — Fourme d’Ambert, local blue cheese.

Saint Nectaire is a semi-soft cow’s milk cheese. It is a sweet cheese you need to taste to describe.
Salers – is similar to Cantal as it is from grass/hay-fed cow’s milk. It ripens for a minimum of nine months.

For its size, Auvergne has more than the average number of PDO cheeses. — Cantal, Saint Nectaaire and Bleu d’Auvergne cheese.

Non – PDO cheeses.

Gaperon – is a cow’s milk cheese with flavoring from garlic and cracked peppercorns.
Murol – is similar to a Saint Nectaire but less sweet. It is in the shape of a doughnut.
Tomme d’Auvergne – is a cow’s milk cheese that they press instead of cooking. It has a sophisticated taste.

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Baked Goods.

Auvergne Crown (or Couronne) is a white sourdough bread that rests/rises several times, producing a full wheat taste and uneven holes to catch local butter.

Any bread tastes wonderful when fresh. — Fresh Pain Seigle d’Auvergne

Pain Seigle d’Auvergne – is a pure rye bread that also undergoes a slow rising. The taste is balanced, starting sweet with a sour (rye) finish.

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Wines.

The AOC designation also applies to several wines from the area.

AOC Saint Pourcain – is in the valley of the Allier River, the left tributary of the Loire. Best known for whites, they also produce reds and roses.

AOC Cotes d’ Auvergne – has five sub-regions designated as Crus (exceptional terrain They are;

Boudes – produces more significant quantities of red than rose or white.
Corent – due to its colder climate, specializes in rose wines.
Chanturgue – while making white and rose, this very small Crus shines for its reds.
Chateaugay – is best known for its red wines since the time of Napoleon.
Madargue – has more clay than volcanic soil. Production includes red, rosé, and white wines.

Wine, bread, and cheese, is there a better combination? — Vinyards in the Auvergne, France.

There are three essential grapes of this region. Chardonnay grapes for the making of white wines. Gamay for the rose, and a mix of Gamay and Pinot Noir for the reds.

Unfortunately, wine production in this area is not at the level it used to be, and finding these wines outside of the region is becoming scarce. So visit soon and taste Auvergne wines with local cheese.

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