| Auvergne gastronomy | |
| Auvergne toast | |
| Information | |
| Country |  France |
|---|---|
| Region | Auvergne |
| Unmissable | * |
| Location | |
 46 ° 31 ′ 48 ″ N 3 ° 20 ′ 24 ″ E | |
The Auvergne gastronomy is the testimony of the flavors, the know-how and the terroir ofAuvergne in the center of the France.
- Departments: Combine - Cantal - Haute-Loire - Puy de Dome
Ranking
Information: Assessment and classification for the identification, quality and origin of agro-food products.
- Controlled designation of origin (AOC)
- Protected designation of origin (PDO)
- Details of PDOs by cards and by INAO (National Institute of Origin and Quality) lists
- Protected Geographical Indication (IGP)
- Details of IGP by maps and by INAO (National Institute of Origin and Quality) lists
- Traditional specialty guaranteed (STG)
- Organic farming (AB)
- Red Label
- We frequently find productions reported in several regions. This is why you will find for example: Brie de Meaux, Champagne, Lamb from Sisteron, etc ... on several pages of Regional Gastronomies corresponding to the limits of the Appellation concerned.
Cold cuts and meats
AOC - AOP - IGP products
- Lamb from Bourbonnais IGP
- Charolais beef from Bourbonnais IGP- AOC
- Auvergne IGP ham (2016)
- Farm pork from Auvergne IGP
- Dry sausage from Auvergne or dry sausage from Auvergne IGP
- Farm poultry from Auvergne IGP
Others products
- Andouillette from Saint-Pourçain
- Fin Gras beef from Mézenc
- Black pudding
- Caillou auvergnat (charcuterie)
- Candied
- Duck foies gras
- Friton or gratton
- Fleur d'Aubrac heifer
- Game
- Gratton or Friton
- Lezoux ham
- Fresh Clermont-style ham
- Raw ham from Auvergne
- Pâté de Thiers, with blueberries, chestnuts, blue cheese
- Bourbonnais potato pie
- Pork trotters in terrine
- Mountain pig
- Bourbonnais chicken
- Duck rilettes
- Rillon
- Auvergne rosette
- Potato sausage
- Auvergne sausage, Auvergne dry sausage, Auvergne rosette
- Veal from the Monts du Velay
- Calf from our peasants
- Salers meat
Condiments, herbs, oils and vegetables
AOC - AOP - IGP products
- Green lentil from Puy AOC (1996) - AOP (2009) Puy-en-Velay – Le Puy green lentil has been cultivated since Gallo-Roman times. The volcanic soil gives it its special taste. It is a vegetable rich in vegetable proteins, amino acids, iron and magnesium. Growers' efforts have made it the first vegetable to achieve envied A.O.C. status. Today, it is an accompaniment that is attracting more and more people.
- Garlic of Auvergne IGP – naturally pink
Others products
- Billom's garlic
- Wheat, corn, soya, rapeseed, sugar beet.
- Wild mushrooms: morels, porcini mushrooms, chanterelles.
- Chestnuts.
- Refined vegetable oils, pure or virgin, artisanal: walnut, wild hazelnut, sunflower, rapeseed, soybean, corn, peanut, grape seed, almond, olive, ...
- Saint-Flour Blond Lentil
- Artisanal mustards from Charroux, with Velay verbena.
- Wild hazelnuts
- Nuts
- Aromatic and medicinal plants: wild or cultivated.
- Red pearls and black pearls from Velay, small fruits.
- Blond peas from Saint-Flour
- Peas grown on the Planèze.
- Apples from the Pays de Massiac (Cantal).
- Saffron from Charroux.
- Artisanal vinegar.
Prepared dishes and / or specialties
- Lamb with brayaude leg of lamb
- Aligot with cantal
- Beef with chestnuts, raisins and farm cider
- Roasted farm quail with blueberry sauce
- Stuffed cabbage
- Farm rooster with chanturgue
- Rooster in red wine from Auvergne with truffade
- Farm pork tenderloin with Saint-Nectaire
- Fouace or the fougasse du Cantal (Saint-Flour, Saint-Urcize, ...)
- Free-range chicken fricassee with Fourme d'Ambert
- Pebbles with herbs
- Brayaude leg of lamb
- Rabbit with mustard
- Salted beef stew with chestnuts, raisins and orange zest
- Homemade Norwegian omelette with local pear brandy
- Pachade or farinette
- Gerzat's Pansette
- Apple pastets
- Perfumed salers beef paté
- Potato pie
- Small Saint-Flour delicacy stuffed with fine herbs
- Small salty with green lentils from Puy or blondes from Saint-Flour
- Farm guinea fowl and cabbage pancake
- Scratch pump
- Hotpot Auvergnate
- Free-range chicken roasted with Fourme d'Ambert
- Punti – Pâté made from wheat flour (or rye) mixed with eggs and milk, chard leaves, bacon and prunes. It is eaten cold or lightly pan-fried in slices, accompanied by a salad
- Sweetbread with morels
- Rissoles of Saint-Flour
- Salers roast beef with potato pie
- Salers roast beef with cantal entre-deux
- Ground beef roll with Auvergne blue cheese or cantal cheese
- Auvergne salad
- Mixed peasant salad
- Cabbage soup
- Tripoux d'Auvergne
- Truffade
- Fresh tome or farmer's Saint-Nectaire truffade
Fish, seafood, crustaceans and molluscs
- Eels
- Dore eel
- Farmed snail, and their derivatives
- Salmon fillet with courgette clafoutis with Fourme d'Ambert
- Fried studs
- Char
- Wild and farmed trout
- Bacon trout
- Trout with almonds
- Trout stuffed with walnuts
Cheeses and dairy products
AOC - AOP - IGP products
- Bleu d'Auvergne AOC (1975) – Cow's milk cheese, created in the mid-19th century in the Massif Central. With a creamy marbled paste, owes its unique character to Penicillium Glaucum, a mold ranging from blue green to black blue, which grows in maturing cellars.
- Cantal or Fourme de Cantal AOC (1956) - AOP () – Cheese originating from the Massif Central, made from raw or pasteurized cow's milk, with a pressed paste in fourme (the shape of a high cylinder for this cheese), uncooked. To choose according to its maturity: "young" with a fresh and milky taste; "between two" more mature and more fulfilled; or "old", powerful like the relief of high pastures.
- You can buy cantal au buron from Col de Légal at 30 km north of Aurillac.
- Fourme d'Ambert AOC (1972) - AOP (2006) – Based on cow's milk, slightly marbled, uncooked and not pressed, with a dry and flowery rind. Sweet and fruity flavor, it can be enjoyed on any occasion, on the platter naturally but also in salads and soufflé.
- Saint-nectaire AOC (1955) - AOP (1996) – Uncooked pressed cow's milk cheese. Supple and smooth, with a fine nutty flavor, this soft cheese from the Monts Dore region was present on Louis XIV's table. Inventory of intangible cultural heritage in France (2019)
- Salers AOC (1961) - AOP (2003) – Uncooked pressed raw cow's milk cheese from the Cantal region. AOC and AOP. This precursor of Cantal cheese, stronger in taste and with a well-pronounced bouquet, is particularly recommended to lovers of cheeses with character.
Others products
- Laqueuille blue
- Loudes Blue
- Cantal in between
- Salers Square
- Bourbonnais Chamber
- Chèvreton du Forez
- Crottin d'Ambert
- Fourmes de Rochefort
- Fourmes de Saint-Anthème
- Diffort goat cheese
- Farmhouse cheese from artisous in Haute-Loire.
- Gaperon
- Lavort
- Murol
- Pavin
- Little chabrioux
- Little Cantalian goat called the volcanic
- Rochefort-mountain
- Tomme
- Velay
Breads, desserts, fruits, jams, sweets and sweets
Breads
- Pralin-filled brioche
- Brioche d'Yssingeaux
- Local artisan gingerbread
- Pain des Volcans
Desserts
- Vulcania cake by Riom
- Poached peach in Auvergne red wine
- Tomme tart from Vic-sur-Cère
- Blueberry brioche pie
- Fruit tarts from the orchard or from the woods of the country
- Macaroons and blueberries pies
Fruits, jams
- Artisanal honeys
- Fruit pastes
- Candied fruits and artisanal jams from Limagne and Clermont
Confectionery
- Chestnut liqueur filled candies
- Chocolates with verbena from Le Puy
- Royat chocolates
- Macaroons from Massiac
- Local artisan nougats
- Vichy pastille – White octagonal candy, exists in several flavors: mint, lemon and anise.
- Randan pralines
- Pralines and marzipans from Aigueperse
- Vichy barley sugar
To position
- Alienated from Allier
- Basalts of Planèze de Saint-Flour
- Bourriols with sweet garnish
- Pebbles of the Jordanne d'Aurillac
- Caprice de Blesle
- Salers Square
- Thistles
- Châteaubriand de Clermont-Ferrand
- Murat cones
- Crunchy Croq'Saveurs
- Crunchies from Mauriac and Forez
- Croquets
- Delight of Arverne
- Squirrel delight
- Delight of Pontgibaud
- Feuilletines
- Flakes
- Gregorian of Orcival
- The Beauty of Here
- Lava and Magma of Sancy
- Marzipans of Aigueperse
- Billion cherries
- Moulinois
- Hazelnuts and palets of Salers
- Golden Palace of Moulins
- Palet de Salers
- Almond pastel
- Pavement of Pannessac
- Vicomtois paving stone
- Chocolate volcanic stone
- Piquenchagne
- Apple pump
- sacristains
- Saint-pourci'noix
- Supreme of Issoire
- Truths of Lapalisse
- Volcanoes of Lac Pavin
Drinks, wines and spirits
- Be careful with alcoholic drinks: the abuse of said alcohol is dangerous, so consume and drink only in moderation.
Waters
- Arvie Ardes-sur-Couze (63420) – Sparkling water
- Hydroxidase water Le Breuil-sur-Couze (63340) – Mineral water
- Mont-Dore water Le Mont-Dore (63240) – Spring water
- Vichy water Vichy (03200) – Mineral water from spring waters
- Volvic water Volvic (63530) – Natural mineral water
- Rozana Hamlet of Rouzat (municipality of Beauregard-Vendon 63460) 7 km north of Riom – Mineral water
- Other mineral waters:
- Chateauneuf
- Chateldon
- Laqueuille
- Saint-Diery
- Saint-Géron
- Sainte-Marguerite
Various drinks
- Craft beers, blond, brown, red, amber, fruity, flowery
- Craft beer from Buron Saint-Georges
- Artisanal or farm ciders
- Artisanal or farm fruit juices and syrups
- The "Auvergnat" brand which comes in eight products, the best known of which are Cola, Cola Zéro, lemonade, peach tea, lemon, tonic, citrus fruits, orange
- Laroquebrou lemonade
- Artisanal herbal teas
Aperitifs, digestives, liqueurs and spirits
- Mead
- Gentian liqueur – Beware of alcohol abuse
- Verbena from Velay
- Bourbonnaise absinthe
- Aperitif "bougnat" or "maurin"
- Batavia d'Yssingeaux
- Birlou
- Local pear brandy
- Liqueurs of chestnut, blueberry, blackberry, raspberry, gentian ...
- Marc d'Auvergne
- Pelou tonic
- Porcianus
- uncle
- Hedgehog Bourbonnais whiskey
Wines
- Loire Valley vineyard map
- Auvergne vineyard
Local gastronomy
And don't forget that each region has its specialties!
- Gastronomy of the North of France:
- Gastronomy of Eastern France:
- Gastronomy of the West of France:
- Gastronomy of the Center-East of France:
- Gastronomy of the South and South-East of France:
- Gastronomy of South West France:
