Eating truffade

You’d be lacking good taste if you didn’t try truffade in the Massif du Sancy! As an icon of the local cuisine, truffade is an absolute must during any trip to Auvergne.

Truffade, a simple dishof potatoes and cheese

Truffade is a dish that used to be cooked in summer by shepherds in their “burons” (mountain cabins). It takes its name from the local patois for potato, “trufada”.

This deliciously hearty dish of potatoes and fresh Cantal tomme cheese is almost a primal pleasure!

Did you know...?

No need to wait until winter to savour a tasty truffade! As far as we’re concerned, you can eat truffade in any season!

Truffade with Auvergne charcuterie

Truffade with the cheese that runs

Truffade with Auvergne charcuterie

Recipe for truffade - it's easly!

If the words “melted cheese” and “potato” instantly make your mouth water, you’re ready to cook truffade!

The potatoes are sliced and browned in a pan. When the potatoes are cooked and nice and soft, pieces of cheese are added on top, then mixed in as they melt. The cheese becomes soft yet crispy at the same time.

Serve your truffade with green salad and a slice of local cured ham.

Recipe for truffade

You can enjoy truffade in any restaurant here

It’s on every menu across the Massif du Sancy, but the chefs each have their own recipe and add their own personal touch. So why not give in to temptation, and not just once?
Just pick your restaurants and enjoy!