Auvergne

Situated in the heart of the Massif central, Auvergne is an ancient region of great natural beauty and dramatic landscapes thanks to its turbulent geological past. The region is full of volcanoes – one of the most significant natural sights is the puy de Dôme, an extinct volcano which rises 1,465 meters (4,800ft) providing breathtaking views – as well as steep-sided gorges and lakes of the clearest water.

Auvergne, is the land of water in all its forms: quiet lakes covering deep craters, new-born rivers and lively streams, waterfalls and simple springs, just around the bend. This is the land where water is born. Flowing out of the immense natural filter formed by the volcanoes of Auvergne, the springs gush forth at places whose names have become famous brands of mineral or spring waters. Volvic, Châteauneuf, Sainte-Marguerite, Mont-Dore, Vichy, Saint-Yorre and Arvie will find a place at your table, not to mention La Cantaline, La Tessièroise, Renlaigue, Chateldon or Hydroxydase.

Auvergne also has a particularly rich heritage of châteaux that are well worth visiting. Built in the Middle Ages, then under the Dukes of Bourbon d'Auvergne and their vassals, these sentinels set high up on volcanic promontories and these lovely residences nestled in the Bourbonnais bocage bear witness to a prestigious past.

And of course it is impossible to talk about Auvergne without mentioning the local products for which it is famous: the five AOC cheeses (Saint-Nectaire, Cantal, Salers, Fourme d’Ambert and Bleu d’Auvergne). Salt pork products (Oh! That delicious Auvergne ham and all those sausages!), washed down, in moderation, by good wines: Saint-Pourçain, Châteaugay, Madargues, Boudes or Corent.

Other delicious products are also found on the Auvergnat table, such as the green lentils of Le Puy-en-Velay, tripoux (sheep tripe parcels), etc. After beginning your Auvergnat meal with a Gentian or a Salers, you will no doubt enjoy a little glass of Velay Pagès verbena liqueur at the end, in moderate amounts, of course