.
In Auvergne, you'll find plenty of copious and succulent cooking based on
simple and geniune local produce traditional dishes that today the great chefs
enjoy rediscovering. Auvergne is the only region of France to boast five A.O.C.
cheese labels.Auvergne is welcoming very attractive and gourmet country. It will
make you appreciate the many sides of its great red, rosé and 
white vintages:
the "Côtes d'Auvergne". There are a lot of meals:
-the" potée"; the"pot au feu"; the"lentilles of the Puy"; the "charcuteries": "jambons, saucissons "; the cheese: "Saint-Nectaire", the "Fourme d'Ambert", the "Cantal", the "Bleu d'Auvergne", the "Salers"; the wine: the "Saint Pourçain", the "Boudes", the "Côtes d'Auvergne", the "Gamay" ;the "soupe"; the "chou farcie"; the mushrooms: the " mousserons", the "morilles", the "cèpes"; the "coq au vin"; the "boudins"; the "tripes"...
This "Auvergne stew", like so many traditional
recipes , is made up of simple ingredients: cabbages, potatoes, streaky
bacon, loin of pork, and sausages, all
cooked together in a boat. Then the
strained cabbages are braised in a pan with some streaky bacon. Next you serve
the cabbages with the potatoes, the meat and sausages, all soused in bouillon.
Easy , you might think ! But every cook has his own little secret preparation
that make all the difference.
the "Pompes aux pommes", the " Clafoutis", the
"Tarte", the "confiture", the "gelée" , the
fruits, the ''marrons''.