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

Where to buy? Where to visit?
Farms, apiaries, local producers, shops for local products…
Restaurants and auberges are waiting for you to share Sancy’s tastes.

Full with good products, the Sancy offers a large different type of typical meals. Traditional restaurants and inns are waiting for you to try our specialisms.

What’s this?

It’s on the menu but you don’t know what’s that means ? Let us help you!

  • Potée auvergnate: very famous Auvergne hotpot
  • Truffade: pancake made with potatoes and tomme fraîche, a Cantal Cheese before the aging process
  • Chou farci: stuffed cabbage made from cabbage leaves with a tasty meat stuffing
  • Pounti: savoury flan with prunes and pork
  • Tarte aux myrtilles ou aux framboises: bilberry tart, raspberry tart
  • Truite au bleu: trout with a Bleu d’Auvergne cheese sauce
  • Petit salé aux lentilles vertes du Puy: dish made from local green lentils and pieces of pork salted in brine
  • Aligot: mashed potatoes with tomme fraîche Cantal cheese
  • Pompe aux pommes: puff-pastry apple cake
  • Brioche de tomme fraîche: savoury brioche with tomme fraîche Saint-Nectaire cheese

La pompe aux pommes

Make your own truffade

This symbolic meal from Auvergne was named after the dialect name of potato: “Trufada”. This typical meal from our mountains is very simple to prepare. The recipe for 4 persons:


  • 500g (17oz) of potatoes (bintje)
  • 250g (8oz) of Cantal cheese
  • Garlic
  • Salt and pepper
  • Green salad
  • Dried ham


  • Peel and slice the potatoes
  • Blow them up, raw in a casserole dish and add garlic, salt and pepper.
  • Add your Cantal cheese at the end of the cooking
  • Mix with a wooden spoon and serve immediately, accompanied with a green salad and a slice of ham.