Food & Drink
South East
Auvergne-Rhône-Alpes, Provence-Alpes-Côte d'Azur and Corse landscapes range from high volcanic plateaux, deep gorges and Alpine skylines down to azure Mediterranean waters and an island culture. Climate echoes geography with variations in wind currents and differences in altitude varying temperature and rainfall. Longer winters and short, warm summers in the north change to hotter mediterranean summers and milder winters at lower terrains to the south.

Auvergne
Traditional, dependable methods of livestock, dairy, vegetable and fruit farming have evolved in the rugged rural landscape with its irregular seasonal conditions. Traversed by two major rivers and home to France's largest oak forests, the region produces a good supply of fish and an abundance of mushrooms and chestnuts. This overlooked rustic gastronomy includes world famous Charolais beef and Salers cow milk for the much loved Cantal and Saler cheeses.

Entrée: Soupe au Cantal(cheese & chicken broth soup), Soupe de Châtaignes(chestnut soup), Crème Vichyssoise(cold thick potato & leek soup), Salade Auvergnate(dandelion & smoked bacon salad), Salade de Lentilles(green lentil & smoked bacon salad), Pompe aux Grattons(smoked bacon & pork crackling brioche), Quiche au Bleu(blue cheese, spinach & pine nuts flan), Pâté aux Pommes de Terre(cheese & potato pie), Omelette Brayaude(potato, ham & cheese omelette), Omelette aux Champignons des Bois(wild mushroom omelette).

Plat Principal: Petit Salé aux Lentilles(smoked pork & lentil casserole), Potée Auvergnate(smoked pork & vegetable hotpot), Gigot Brayaude aux Pommes de Terre(braised leg of lamb & potatoes in white wine), Filet de Salers en Croûte de Champignons(beef & minced mushrooms in pastry, Coq au Vin de Chanturgues(chicken in red wine), Poulet Bourbonnais à la Moutarde de Charroux(chicken & mushrooms in mustard & chicken stock), Dinde de Jaligny Rôtie aux Châtaignes(roast turkey with chestnuts),
Estouffat de Perdrix aux Lentilles Vertes du Puy (partidge stew with green lentils), Truite au Vin Rouge et au Chou(trout in red wine with cabbage), Perche du Lac Parvin(mushroom stuffed perch in white wine).

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Dessert: Clafoutis aux Fruits(mixed fruit batter pudding), Milliard aux Cerises Noires et aux Prunes(black cherry & prune custard tart), Tarte aux Myrtilles(blueberry tart), Pompe aux Pommes (apple turnover), Gâteau aux Poires(orange water flavoured pear cake), Soufflé Glacé à la Verveine du Velay(moulded iced soufflé with verbena liqueur).

Fromage: Cantal(hard cow’s milk),
Saint-Nectaire (semi soft cow's milk),
Fourme d’Ambert(blue semi hard cow's milk), Bleu d’Auvergne(blue soft cow’s milk), Salers(firm cow’s milk).

Cantal and Bleu d'Auvergne
Boisson: Eau Minerale: Volvic, Mont-Dore(still),Vichy St Yorre, Saint-Diéry, Quézac(sparkling).
Vin: Côtes d' Auvergne: Corent Rosé(fresh, fruity aromatic rosé), Rouge(medium bodied toasty red), Blanc(fresh citrusy, dry white). Mousseaux de Qualité Blanc Brut(dry white sparkling).
Bière: Brasserie Bondel: La Lubie Blonde(lager), La Lubie Blanche(pale lager), Brasserie 360 Volcanic(pale ale).
Apéritif: Gentiane(aromatic plant liqueur).
Spirit et Liqueur: Marc d' Auvergnes(grape brandy), Verbena(plant liqueur), Liqueur de Châtaignes(chestnut liqueur). Volvic mineral water