Top 10 culinary specialities in Clermont-Ferrand

The historic capital of the Auvergne region, Clermont-Ferrand is also renowned for its gastronomy. The products of the Auvergne region are a real delight for lovers of good food. While you’re in Clermont-Ferrand, you should pay tribute to our heritage by sampling some of the region’s finest cheeses. The Auvergne is also renowned for its wines, some of which are produced on the volcanic soil of the Chaîne des Puys. With no fewer than 80 inactive volcanoes stretching over 45 kilometres, viticulture is more than present in this area. The minerals emanating from the volcanic soil enable the production of quality wine. It’s impossible to leave the Auvergne on an empty stomach!

1- Fruit pastes

Fruit jelly has been a tradition in Auvergne for several centuries. The first traces of these sweet, fruity treats appear in the 15th century. Fruit paste is made from sugar and fruits such as quince, apple, apricot or plum. The fruit is pureed and then cooked with sugar. The cooking is completed before the fruit caramelises. Once dried for 3 days, these little delicacies are cut up, rolled in sugar and ready to eat.

2- Salted lentils

This is undoubtedly one of Auvergne’s favourite winter dishes. This comforting dish is made up of several pieces of meat, mainly pork. Rind, bacon, knuckle of pork, knuckle of ham, ribs – any piece of meat is welcome in this recipe. It’s accompanied and cooked with a good portion of lentils.

3- Auvergne blue cheese

The Auvergne region is renowned for its many high-quality cheeses. Of course, Bleu d’Auvergne is one of them! This cheese is made from cow’s milk. Once the curdling process is complete. The cheese is salted by hand before moving on to the pricking stage. Using large needles, the producers prick the cheese so that the air can pass through to produce the mould. All that remains is to place the cheese in a cool, damp cellar for at least 4 weeks while it matures. As they say about cheese: “The stronger it smells, the better it is!

4- Truffles

Auvergne knows how to make us salivate with these hearty meals that delight our tummies. And truffade is just the thing to get you going. This dish is made from potatoes that are sliced and then cooked. Once cooked, garlic and fresh tome cheese are added. This dish is very easy to make and everyone loves it!

5- Auvergne potée

Auvergne cuisine is very good at making winter dishes. During the cold season, the potée auvergnate will warm you up. This dish is made from cabbage, carrots, potatoes, knuckle of pork, bacon and sausage. All the ingredients are cooked together to give it extra flavour. A stock is added and served like a soup. For maximum conviviality, this meal is best accompanied by a red wine such as Cahors.

6- Pounti

Pounti is the perfect example of an old traditional Auvergne peasant dish. It’s a pâté made from wheat flour mixed with eggs and milk, bacon, chard leaves and prunes. To accompany this pâté, nothing beats a good dry white wine from the Côtes d’Auvergne.

7- Fresh tomme tart

An institution in Auvergne gastronomy, fresh tomme is used in a variety of ways. This tart is made from shortcrust pastry and topped with fresh Cantal tomme. This dish is very popular with the locals. It is often served at festive times or as part of a family meal. It is usually served with a salad or grilled vegetables.

8- Green lentils

Green lentils from Le Puy have a unique characteristic. They are planted at altitude in the Puy massif, renowned for its volcanic soil, which is ideal for the production of a variety of high-quality foods. This particularity has earned them an Appellation d’Origine Contrôlée (AOC).

9- Gentian liqueur

Gentian liqueur is a very famous digestive in the Auvergne region. This spirit is made from the root of the yellow gentian, a plant grown in several mountain ranges including the Massif Central. The process of distillation and maceration gives it its very spicy bitterness. This digestive is renowned for its beneficial effects on digestion. It is also nicknamed the “yellow fairy”.

10- Côtes-d’Auvergne

As mentioned in the introduction, the Auvergne has carved out a place for itself among the many vineyards of the French landscape. Its basaltic soil produces a quality wine. There are two main grape varieties used in Auvergne: Pinot Noir and Gamay. The characteristics of these wines have earned them AOC and AOP status. Whether red or white, these wines go well with a number of traditional dishes such as truffade.