Salers, an ancestral crust
It is one of the oldest cheeses in Auvergne. Two thousand years ago, this Arverne product was said to be very popular in ancient Rome. Traditional salers can only be made from milk from Salers cows grazing in the mountains in the summer. Arnica, gentian, dandelion, anemone … All the summer flavors of pastures are found in its salty dough, protected by an AOC since 1961. It is the farmer's version of Cantal.
Velay verbena, fresh and aromatic
The Gauls already granted verbena beneficial properties. This plant from the Druidic pharmacopoeia was renowned for soothing pain and facilitating digestion. No wonder that in 1859, an apothecary from Puy-en-Velay, Joseph Rumillet-Charretier, had the idea of macerating it to make a liqueur. The Pagès distillery, still active, has obtained the Living Heritage Company label.
The pounti, a restorative
A peasant specialty, this Cantal terrine is a delight for those who devote themselves to a long day of work or a country picnic. This sweet and savory dish consists of flour, eggs, milk, spinach or chard, prunes and sausage meat. Some add bacon, others add white wine. You can replace the meat with tofu. Everything is allowed in the pounti!
The Auvergne hotpot, the pleasure of the classic
Each region has its own pot-au-feu. In Auvergne, it is the hotpot. Originally, this rustic dish was cooked in a large earthenware pot, hence its name. Each family jealously watches over its recipe but everyone agrees on a base of cabbage (braised for more flavor), potatoes, sausages and various pieces of pork such as bacon or shank. Tasty and satisfying, the hotpot is the comforting dish in any season.
The fine fat, the high quality
This exceptional beef protected by a PDO is produced in the Mézenc massif, between Haute-Loire and Ardèche. The oxen are raised on grass and the best hay in the highlands. These are famous for their fennel taste which gives meat its flavor. Marbled, it is punctuated with small hints of fat that release their aromas when cooked. Its marketing is only authorized from mid-February to the end of June. A bit of patience…
Saint-Flour's blond lens
It had almost disappeared from the land, but a handful of local peasants resuscitated it. Blond lentil tolerates mineral-rich volcanic soils well. Its thin skin and non-floury texture make it a delicate legume.
Aligot, star product
A specialty of Aubrac, aligot is made from potatoes mixed with fresh tomme made, ideally, by the cheese makers of Laguiole. The most difficult is to take a hand to make the mash spin well.
The Vichy pastille comes from here!
It is made up of mineral salts from Vichy waters and mint aromas. Known for its digestive properties, the white octagonal pastille was created in the Allier in 1825 by the chemist Jean-Pierre-Joseph d'Arcet. It is still produced there.
Ideas to taste
Thin and tangy
In the Allier region, this condiment is obtained by mixing mustard seeds with vinegar and a local white wine.
Charroux mustard, € 4.70 per 100 g jar.
Beautiful bottles
A wine from Saint-Pourçain-sur-Sioule, on the left bank of the Allier, in the heart of a magnificent vineyard, in an elegant bottle.
Domaine Ray, 75 cl, from € 6.
Gluttony
Delicious Saint-Nectaires on the farm. An essential stopover on the AOP Auvergne cheese route.
GAEC du Bois Joli, from € 13.50 per kilo.
Read also :
⋙ Auvergne blue, a powerful flair
⋙ Discover Auvergne by picking gentian
⋙ Auvergne: our itinerary to discover the Allier
Article published in the issue Femme Actuelle Jeux Régions n ° 22 December-January 2021