Auvergne

Blue Cheese and Saint Nectaire Cheese

Puy Lentils: French Lentilles vertes are tiny and fine vegetables, naturally tasty and rich in vegetable proteins and fibres. Many cooks and housewives in France largely use the so-called "Poors' caviar" to complement their meat dishes. The authentic Auvergne lentils cultivated in the volcanic soils of Le Puy are dark green in colour. Cooked for only 20 minutes after having soaked for a night, the French lentils offer a delicious, refined flavour. Many gourmet dishes are today garnished with Auvergne lentils, from sea bream fillets to braised pigeon, to the traditional Petit Salé aux Lentilles (lentils with salt meat and sausages flavoured with bay leaves) from the Auvergne region.

Petit Salé aux Lentilles

Potée Auvergnate: The authentic recipe of this Auvergne-style Potee only includes basic ingredients, readily available in the markets of Auvergne. Cabbage, carrots, potatoes, streaky bacon, pork loin and sausages are slowly cooked together in a pot and seasoned with typical French herbs like parsley, bay leaves and/ or cloves. In fact, after being stewed, the green cabbages are drained and pan fried with bacon cubes.

Tarte aux Myrtilles: Blueberry Pie