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Discover the wide variety of local Auvergne products! Try one of the following recipes and share in the flavours of Auvergne with your family or friends.
The Auvergne region produces 5 PDO cheeses: Bleu d’Auvergne, Cantal, Saint Nectaire, Fourme d’Ambert and Salers. Head over to the Auvergne Cheese Trail website for a great list of recipes highlighting these cheeses.
The most famous of Auvergne cheese dishes is surely truffade. This hearty potato dish is made with tomme fraiche, which is Cantal cheese before the aging process.
Here’s a recipe for truffade (translated from Larousse Cuisine):
2 kg of potatoes
2 tablespoons of duck fat
800 g of Tomme fraîche du Cantal (young Cantal can be substituted)
2 garlic cloves
Salt and pepper to taste
- Peel the potatoes and cut them into large cubes. Melt the duck fat in a cast iron pot. Add the potatoes and season with salt and pepper. Sauté until golden brown, around 20 minutes, stirring from time to time to avoid sticking.
- Cut the tomme cheese into small pieces and mince the garlic. When the potatoes are browned, add the garlic. Then add the cheese little by little, stirring constantly.
- When the cheese starts to string, turn off the heat and adjust seasoning if necessary. Serve immediately with a salad and a thick slice of Auvergne dried ham.
Southern Auvergne is known for its lentils, especially the AOP Puy lentils that are produced near the town of Le Puy-en-Velay. This hearty and flavourful lentil is perfect for salads or in a hot dish with salmon or sausage. Check out these recipes, where the Puy lentil is the star:
While Auvergne is well-known for its cuisine of cheese and lentils (green in Le Puy-en-Velay and golden in Saint-Flour), don’t forget to save room for dessert! Try out this recipe for “pompe aux pommes”, the famous Auvergne apple tart.
Do you have any other traditional Auvergne recipes? Share them with us!