Region of great rivers and extinct volcanos. Huge spaces of remote plateaux,dense forests, fortified medieval castles and abbeys.
In the 19th century, due to lack of work opportunities, many of the Auvergnats emigrated to the big cities of France, notably Paris. There they opened cafés and brasseries, where they specialized in their local cuisine, tripe dishes, soups and cheeses such as Saint-nectaire.
The Auvergne is renowned for it’s prairies rich in wildflowers where cattle graze, giving distinct flavours to the cheese. Flowers such as Wild thyme and fennel which especially adds a nutty flavour to the St nectaire, and helps with the development of aromas in the other cheeses. Such as La Fourme d’Ambert, Le Cantal, Le salers and Le bleu d’Auvergne.
We stayed in friends former farm house,which has it’s own bread oven housed in the old barn; Our friends have restored the oven but unfortunately no bread has been baked yet.
Not too far away in the town of Laguiole, a town known for it’s artisanal knives and gastronomy, is a favourite Boulangerie and patisserie. That’s much easier!