Читать книгу The Loire Cycle Route. From the source in the Massif Central to the Atlantic coast онлайн

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By contrast, traditional cooking of the Auvergne is rustic fare, mostly combining cheaper cuts of pork with potatoes and basic vegetables, including soupe aux chou (cabbage, pork and potato soup), potée Auvergnate (hotpot of pork, potatoes and vegetables) and truffade (cheese, garlic and potato pancake). The crisp mountain air of the higher parts of the Auvergne is perfect for drying hams and sausages. One particular speciality is lentilles vertes, green lentils from Le Puy-en-Velay used in soup or served with duck, goose or sausage dishes. Local cheeses include bleu d’Auvergne, Cantal and St Nectaire, while tarte aux myrtilles is a traditional dessert made with bilberries from the mountains.

Burgundy in central France is famous not only for its eponymous red wine but also for beef from Charolais cattle, poultry from Bourg-en-Bresse, mustard from Dijon and cheese made with the milk from Salers cattle. This is reflected in regional cuisine, particularly bœuf Bourguignon (beef slow-cooked in red wine) and coq au vin (chicken casseroled in red wine). Other specialities include escargots à la Bourgogne (snails in garlic and parsley butter) and lapin à la moutarde (rabbit in mustard sauce).