The geographical features of Auvergne (medium-height mountains with a sometimes harsh climate, fairly rural environment) and the thrifty mentality of the Auvergnat people are at the origin of the culinary specialities of the region. The “potée auvergnate” (boiled dinner), the truffade (a potato and cheese dish), potato pâté and pounti (pork and prune meatloaf) are the best examples.
Fish (brook trout, char, salmon) is also highly appreciated.
In Auvergne, a meal naturally ends with a good cheese and a delicious apple cake.