On Friday, we began the Auvergne region of France! Here are the facts-
1. Capital- Clermond-Ferrand
2. Gastronomy- The Auvergne, including the picturesque Velay region, is farming country with a simple, heary & copious cuisine generally considered to be more fortifying than refined. Live stock is the main industry in this region of volcanic springs.
3. Regional Products- Carp, Pike, Eeel, Perch, Trout, Salmon & Char Lakefish
4. Livestock- Pork, Beef from Salers, Sheep
5. Game- Partridge and Hare
6. Farming- Cabbage, Potatoes, Green Lentils from Puy and Mushrooms (Boletus or Cep/Porcini, Fairy Rings, Golden Chanterelles, Morels).
7. Fruit- Apricots, Peaches, Apples, Pears, and Cherries, Walnuts and Chestnuts
8. Cheese- Cantal, Saint-Nectaire, Savaron, Bleu, Gaperon, Murol, Fourme d’Ambert
9. Traditional Dishes- Potee (meat & vegetable stew), Omelettes Brayaude, Aligots (mashed potatoes mixed with fresh Cantal cheese), Meat Pies, Truffade (type of potato pancake with cheese, bacon & garlic), Gigot Brayaude.
10. Traditional Desserts- Fouace du Cantal, Crisp Petits Fours of Mauriac, Murat pastry horns, Pompe aux Pommes, Blueberry Tart
Here are the 3 dishes from inspired by this region-
{ Pigs’ Trotters glazed with Foie Gras on Toast, Curly Endive Salad with a Meat Jus Vinaigrette}
{ Braised Cabbage stuffed with Veal, Pork Shoulder & wrapped in Bacon }
{ Strawberry Soup with freshly ground White Pepper, Macerated Stawberries with Mint }
This dessert was one of the most amazing tastings I have ever had yet it was so simple!
brittanyinparis 