| The Auvergne is a largely mountainous region in | | | | d'Auvergne are renowned worldwide. However |
| central France, part of the Massif Central. In | | | | the gastronomy of the area is less well-known. |
| summer the climate is hot and dry - ideal for | | | | St Nectaire, "the best of cheeses", won the Sun |
| walking, hiking and horse-riding, while winters are | | | | King's admiration when it was was introduced to |
| comparatively harsh - making ideal conditions for | | | | the court of Louis IV the Maréchal de |
| skiing. So the gastronomy of the region is geared | | | | France Henry de Sennectère. It us usually |
| to satisfying hearty appetites. | | | | enjoyed at the end of a meal, though it is also |
| Auvergne Cuisine | | | | sometimes used in salads or in tarte au |
| Soupe de Noël is made by boiling chunks of | | | | Saint-Nectaire, truffade and soupe de Noël |
| stale crusty bread to salted water until the water | | | | (Christmas soup). Red wine is accompanies it well; |
| has reduced, when pieces of St Nectaire cheese | | | | perhaps a Bourgogne or Pomerol |
| are added. The mixture is stirred until the cheese | | | | The area of the St Nectaire AOC (appelation |
| has melted, then thick crême fraiche is | | | | d'origine controlée) is one of the smallest |
| added just before serving. | | | | in France, within the Puy de Dôme and the |
| Truffade is a hearty dish made by cooking potato | | | | Cantal, the cheese taking it's distinctive flavour |
| slices in duck fat before adding grated Cantal or | | | | from the great diversity of wild flowers and |
| St Nectaire cheese. Once the cheese is melted it | | | | aromatic herbs to be found in the Auvergne |
| is ready to eat. | | | | pastures. |
| Aligot another hearty dish is creamed potato to | | | | The traditional "St Nectaire Fermier" cheese is |
| which Cantal cheese is added. When the cheese | | | | made from raw milk twice a day, after each |
| has melted to the point where when the spoon is | | | | milking. The young cheese is made in a mold of |
| lifted from the pan the cheese forms stretchy | | | | 21cm, (13cm for the "petit St Nectaire") wrapped |
| strings it is ready to eat. | | | | in cloth and pressed for 24 hours. The cheese is |
| Tripes and tripoux are delicious tripe and red wine | | | | washed in a saline solution and then in clear water |
| dishes, while chou farci is cabbage stuffed with a | | | | each day for a fortnight. It is then turned regularly |
| delicious minced pork and breadcrumb stuffing. | | | | for the following three or four weeks. The cheese |
| Coufidou is a wonderfully rich beef stew with an | | | | is marked with an oval plaque. |
| aromatic coriander seed sauce. | | | | The "St Nectaire Laitier" cheese is made from |
| Auvergne cheeses such as Cantal, Salers, St | | | | raw or pasturised milk. The cheese is marked |
| Nectaire, Tôme d'Auvergne and Bleu | | | | with an square plaque. |