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Specialities




Auvergne Hotpot Truffade Pounti Raspberry tart

Come and discover our authentic, traditional cuisine, with simple products made from old recipes and excellent regional produce.

 

- Potée auvergnate Auvergne hotpot (cabbage, potatoes,streaky bacon, fresh ham and sausage)

- Truffade (Potatoes,fresh Cantal Tomme)served with a green salad and cured ham)
- Stuffed cabbage: speciality made from cabbage leaves with a tasty meat stuffing
- Pounti (a savoury flan with prunes and beets)
- Bilberry and raspberry tart
- Trout with a Bleu d'Auvergne cheese sauce
- Petit salé aux lentilles vertes du Puy: dish made from green lentils and pieces of pork salted in brine
- Aligot: mashed potatoes with Tome Fraîche Cantal cheese
- Pompe aux pommes: puff-pastry apple cake
- Brioche de tomme fraîche (savoury brioche with Tome Fraîche cheese)

 

A recipe: Truffade

Ingredients
500g of potatoes (bintje variety)
250g of Tome Fraîche Cantal cheese
garlic, salt, pepper

 

Preparation
Peel and slice the potatoes
Sauté them in a pan and season with the garlic, salt and pepper.
Once they are cooked, add the Tome Fraîche Cantal cheese.
Mix together with a wooden spoon and serve immediately, accompanied with a green salad and a slice of ham.

 

>> Other cheese-based recipes

 

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