Colors and savours

Tables with stars

Fully deserving of the honours paid him, Régis Marcon, the most recent chef to receive 3 stars in the Michelin Guide, reigns over the kitchens at Saint-Bonnet-le-Froid in the Haute-Loire department. In his restaurant, the Clos des Cimes, his way with mushrooms is sheer bliss. Tel. + 33 (0) 471 599 372. http://www.regismarcon.fr (Haute-Loire, Auvergne) .

The association called Les Toques d’Auvergne unites all the Auvergnat chefs inspired by the seasonal products in their region, to which they bring a contemporary touch of inspiration. http://www.toques-auvergne.com (Auvergne).

In Limoges, Michelin have awarded a star to Philippe Redon, whose inventive cuisine is sure to please you. Every day sees a new creation. Blade of veal from a farm in Limousin, sautéed, vegetable macaroni, Limousin apple crunch, vanilla ice cream ... Tel. + 33 (0) 555 346 622. (Haute-Vienne, Limousin).

At La Roche-l’Abeille in a pretty 16th century mill (Relais et Châteaux, 1 star in the Michelin guide), taste the menu served on the terrace overlooking the water: fried fillet of Limousin beef, sauce with Arbois wine, potato and cep mushroom rissoles, apple flognarde flan, prune marinade, sweet and bitter almond milk ice cream. Tel.+ 33 (0) 555 007 066. http://www.moulindelagorce.com (Haute-Vienne, Limousin).

Farm Inns

The Fermes Auberges give you the opportunity to enjoy regional specialities made with regional produce, and also various accommodation and leisure activity packages, all guaranteed by a quality charter. With Bienvenue à la Ferme (Welcome to the Farm), your host is a farmer: the best way to appreciate the riches of the French agricultural heritage, in terms of both architecture and food products. http://www.bienvenue-a-la-ferme.com .

Specialities

In Lozère, where immense flocks of sheep graze the limestone plateaux, we must mention les manouls, tripe parcels that are simmered for 7 hours in a mixture of white wine and water. Aïgo boulido literally means “boiled water” in Occitan, and is a soup made with garlic. As for la pouteille, this is a delicious traditional dish made with pig's trotters and potatoes.

In Auvergne, the potée or hotpot relies on a magical gourmet combination that owes everything to the balance between different flavours and the association of ingredients. Truffade is a generous speciality marrying potatoes and fresh Cantal tomme cheese. Pounti is a terrine made with Auvergne ham, belly pork, prunes and Swiss chard, while aligot, which has to be prepared 24 hours in advance, is a dish of mashed potato laced with fresh tomme and ripened cheese. Check out the greatest chefs in Auvergne on http://www.toques-auvergne.com .

In Limousin recipes based on chestnuts abound, for this is the symbolic fruit of Limousin: from stuffed savoury pudding to pastry, with, for example, Trépaïs a hazelnut sponge topped with chestnut and chocolate mousse. Also well-worth mentioning is the cul noir pig which gives tender red meat with a taste of hazelnuts. Cherry clafoutis enjoys a deservedly high reputation.

MEAT

Limousin is a favourite French region for its meat. The Limousine beef breed is famous, and is present in 70 different countries. Veal raised with its mother has an excellent and well-earned reputation. Worth noting: in early July, recipe demonstrations, chefs' circle and catering at the Lanaud centre in Boisseuil. Tel. + 33 (0) 555 064 600. http://www.limousine.org .

In Auvergne, taste the difference between the meat from the red Salers, blond Aubrac and white Bourbonnaise breeds. In Lozère, the “pasture-fed lamb”, born in Spring and raised on its mother’s milk then natural grass pasture is simply wonderful.

CHEESE

The Auvergne boasts 5 types of cheese with the AOC/PDO label. Cantal is the oldest. Salers is made exclusively on farms. Fourme d’Ambert is a cylindrical blue cheese with a fruity taste. Bleu d’Auvergne was invented “by accident”. Saint-Nectaire owes its fine creaminess to the rich wild flower pastures in the Monts Dore. The Auvergne Cheese Route offers you the opportunity to meet cheese-makers who are passionate about their product. Tel. + 33 (0) 471 486 615. http://www.fromages-aoc-auvergne.com .

In Lozère, the Pélardon is a tasty goat’s cheese that also bears the AOC/PDO label. Among a whole host of artisan-made cheeses, the Limousin offers subtly flavoured goat’s tomme cheese.

FRUIT AND MUSHROOMS

The high altitude apple is the queen of Limousin. The first apples to earn the AOC/PDO label, they can be used as a fresh dessert apple, stewed, made into juice or cider ... There are over one hundred varieties, some of which with such evocative names as “high hung grey”.

Information, addresses and recipes on www.pomme-limousin.org . Blueberries, red currants, blackcurrants and strawberries delight the palate. And as for the mushrooms, well, they are plentiful all over the Massif Central: chanterelles, ceps, horns of plenty, lactaire mushrooms and even truffles and morels.

MINERAL WATERS

The specific qualities of the Auvergnat geology have given rise to many natural spring waters, some still, some sparkling, whose mineral contents are veritable treasures of goodness for the body. Among the best known are, in Auvergne: Volvic, Vichy Célestins and Saint-Yorre, Châteldon, Arvie, Mont-Dore, Saint-Diéry, Rozana. In Lozère, Quézac.

THE WALNUT ROUTE

In the Limousin, the history of man and walnut are inextricably entwined. Work out your itinerary of visits as you like: potters making flagons for walnut oil, mills, distilleries where walnut liqueur can be tasted, farms selling walnut kernels, baker and pastry shops offering walnut bread and cakes ... Everything in fact for a “nutty” outing: the randonoix - one day’s walking tour with visits and tasting sessions ...

COUNTRY BISTROTS AND WINTER BISTROTS

Britain has its pubs, France has its bistrots. The bistrot is a meeting-place, where you can “listen to the country’s heart-beat”. The country bistrots, or bistrots de pays ( http://www.bistrotdepays.com ), dotted along the Dordogne valley in Corrèze are magical places to have a drink, enjoy a snack or casse-croûte (local sandwich), listen to music or discover unusual places, like the one built in a forest, or another covered in frescoes illustrating the work of Abbé Jean Hippolyte Michon, inventor of graphology … And on the Millevaches plateau the winter bistrots hold parties in 18 different places every Sunday from January to March. Their programme: a menu between e 15 and e 20 and a concert ( http://www.pays-sage.net ). A unique way of sharing in local life!

Remarkable places of taste

These are places marked by a product with a history and living character, an exceptional heritage connected with the product and top quality facilities to help visitors understand a bit more, thanks to professionals devoted to their subject. In Auvergne, Billom is remarkable for its garlic, while the Bourdon sugar factory and its beautiful 19th century architecture extends a welcome close to Clermont-Ferrand in the Puy-de-Dôme department. Salers and Saint Nectaire are also “places of taste”, thanks to their wonderful cheeses. http://www.sitesremarquablesdugout.com.

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