A volcanic region where water flows abundantly, Auvergne is a fertile land. Additionally, its mountainous climate, both humid and cool, is favorable for agriculture and livestock farming. This has enabled the development of a generous gastronomic heritage. This area, rich in flavors, is home to numerous culinary specialties that will delight your taste buds, and you can discover them from our camping in Auvergne.
Charcuterie, a treat for the taste buds, is part of the gastronomic specialties of Auvergne. Since 2015, Auvergne charcuterie has been IGP certified, the symbol of quality in Europe. True to the image of the region, all products stand out for their authentic and delicious flavors. Born from unique know-how, they are made thanks to their particular salting and aging process. Lovers of fine cuisine will have plenty of choices with traditional sausages, sausages flavored with blueberries, dry-cured ham, homemade terrine with Saint-Nectaire, dry sausages, and more.
Auvergne alone accounts for 25% of the AOP cheeses made in France. Saint-Nectaire is among the most famous and most appreciated. It is found on every table, at home and in restaurants. In fact, the Belvédère restaurant-snack is delighted to let you discover the unique and savory taste of this Auvergne cheese. It pairs effortlessly with various recipes. Produced in Cantal and Puy-de-Dôme, Saint-Nectaire is known for its softness and a variety of flavors, usually enhanced with a hint of hazelnut.
Cantal is a cheese of Auvergne origin, produced in the region of the same name, and protected by a Protected Designation of Origin (PDO). It is made from cow’s milk and is aged for at least three months. Its texture is hard and compact, with a yellow, grainy rind. Cantal is particularly appreciated for its unique taste, which can vary depending on the aging process. There are two varieties of Cantal: Cantal Jeune, which has a milder taste and a softer texture, and Cantal Vieux, which is drier and more aromatic. Cantal is often served in slices, accompanied by bread and red wine. It is an emblematic cheese of the Auvergne region and an essential of French gastronomy recognized by its PDO.
Whether you are staying in Auvergne or just passing through, tasting a truffade is a must. It is one of the most iconic dishes of the region. The Belvédère, our 4-star camping in the heart of nature, invites you to savor it in its restaurant-snack. This dish from Auvergne cuisine is simple, yet generous and delicious. It is prepared with fried potatoes and cheese. More specifically, it is made with fresh Cantal cheese and potatoes cooked in poultry fat.
Aligot is a traditional Auvergne dish, just like the truffade. This recipe comes from Aubrac, located in the south of the region. Aligot is mashed potatoes mixed with fresh Cantal cheese. It is first creamed and seasoned. Then, garlic is added to bring even more aroma. It is generally enjoyed with sausage, a true delight for lovers of good flavors.
If you’re a bit hungry, the simple solution is to buy a fresh cheese brioche from the nearest bakery. However, nothing stops you from enjoying it for breakfast or as an appetizer. As its name suggests, this is a brioche made with fresh cheese. Depending on preferences and desires, this Sancy region peasant recipe can be sweet or savory. In the latter case, it is made with delicious bacon.
The Cantal Fresh Cheese Tart is an iconic dish of the Auvergne region, which highlights one of its most famous cheeses: Auvergne fresh cheese. This tart consists of a shortcrust pastry base, on which fresh Cantal cheese (a locally produced white cheese) is placed, along with eggs and cream. It can be flavored with various herbs such as thyme or bay leaves, according to individual tastes. The Cantal Fresh Cheese Tart is appreciated for its creamy texture and its soft, slightly salty taste. It is enjoyed warm or lukewarm, often served with a green salad or grilled vegetables. It’s a simple and flavorful dish that allows you to discover or rediscover the unique flavors of Cantal. Highly appreciated by the people of Auvergne, it is often served during family meals or celebrations.
The Pompe aux Pommes is part of the sweet specialties of Auvergne’s culinary heritage. Its rectangular shape resembles an apple-filled turnover. Originally, it was a gourmet dessert consumed during festive peasant gatherings in Auvergne. Pompe aux Pommes is made from puff pastry or shortcrust pastry. The apples are cut into small pieces and cooked slowly to form a compote. It is best enjoyed warm, accompanied by delicious vanilla ice cream.
Cabbage stew is undoubtedly one of the oldest dishes in Auvergne cuisine. Made with pork and cabbage, this pot-au-feu recipe is simple, yet indulgent. This is why many restaurateurs still feature it prominently on their menus. It is served with a wide variety of vegetables such as potatoes, carrots, and rutabaga. To bring out the full flavor of the ingredients, it needs to simmer for a long time. In fact, cabbage stew tastes best when reheated the next day.
The vast expanses of land in Auvergne are ideal for livestock farming. In fact, Auvergne meat is considered some of the best in France in terms of quality and flavor. It is offered in various forms. Depending on your taste, you can choose between Aubrac and Salers, the latter being the region’s local breed par excellence. These magnificent animals are easily recognizable by their famous red coat. The best way to enjoy the different local meat dishes is to pair them with a Blue Cheese from Auvergne sauce.
Like truffade and aligot, Pounti is one of the most typical and oldest dishes of Auvergne. Unlike the former, it is served cold or hot as a starter. If you visit Clermont or any other city in the region, you must try this type of traditional pâté. A delicious specialty, Pounti is made with eggs, wheat flour, and milk. Then, bacon, Swiss chard, and prunes are added to the mixture.
The Pachade d’Auvergne is a thick crepe made with blueberries, typical of the region. It is prepared with a very thin crepe batter, which is spread in a thick layer on a hot pan. The blueberries are then placed on the batter, and the crepe is folded in half to cover them. The Pachade d’Auvergne is a fluffy and fragrant crepe that is best enjoyed warm, often accompanied by whipped cream or vanilla ice cream. It’s a simple and delicious dessert that showcases the blueberries, an emblematic fruit of the Auvergne region. Highly appreciated by the locals, it is often served during family meals or festive occasions.
Puy lentils are green lentils typical of the region. Grown on volcanic soil, they stand out for their quality and authenticity. In fact, they have a Protected Designation of Origin (PDO). Whether served as a starter, main dish, or even dessert, they can be cooked and enjoyed in many different ways thanks to their exceptional flavor. This ingredient is used in a variety of recipes such as Auvergne lentil salad, pork with lentils, or even green lentil tart.
Auvergne is not just about its cheese and meat. The region also boasts a rich and diverse natural environment. With every season, you can enjoy a wide variety of wild-harvested products. If you’re a fan of wild berries and fruits, you may even get the chance to taste them fresh by the roadside during summer harvests. They also feature in many delicious recipes such as crêpes with raspberry jelly or blueberry jam.
In addition to foraged products, the unspoiled nature of Cantal and Sancy offers you the chance to enjoy . It’s perfect for spreading on bread at breakfast. The forests and meadows of these areas are a true paradise for bees. You can discover all the flavors of Auvergne honey just minutes from the campsite. We are surrounded by a dozen local beekeepers who favor short supply chains, giving us access to exceptional products to share with you!
Auvergne has always been closely linked to water. The region is home to many mineral water springs. Mont-Dore water, drawn directly from Montille in Sancy, is ideal for accompanying the various Auvergne dishes. This lightly mineralized spring water is globally renowned for its purity and smooth taste. Moreover, high-quality water often goes hand in hand with delicious craft beer. The area has several renowned master brewers offering local specialties. Auvergne beers, such as those flavored with gentian, are known for their original and exquisite flavors. There are also many locally brewed IPA (India Pale Ale) beers to discover during your stay in Auvergne.
Cheese soup is one of the most popular rustic dishes in Auvergne. Traditional recipes use five main ingredients: cabbage, onions, meat broth, stale country bread, and cheese. Both creamy and indulgent, it highlights the region’s local products. In fact, this flavorful dish hardly resembles a soup in appearance. Alphonse Daudet helped make Auvergne cheese soup famous through his « Monday Tales ».
