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Gastronomy

Regional products

Regional products

In Auvergne, “good-eating” is important! Please come in the land of cheeses, wild fruits and good charcuterie!

To accompany a nice meal, there is nothing better than a good water rich in volcanic minerals! Or maybe a good craft beer?

Producers, shopkeepers and restaurateurs will be there throughout your stay to share their local products!

In Auvergne, all meals are accompanied with cheeses! The big star is of course the Saint-Nectaire, but there is also the Cantal, the Salers, the Fourme d’Ambert and the Bleu d’Auvergne. You will be on the AOP Cheese Route, so don’t forget to enjoy it!

In addition to cheese, Auvergne is home to countless good products! Honey, wild berries jam, beer, waters, charcuterie! And also, boletus, chanterelles, sheep’s feet, arctic chars, river trout, Puy lentils….

With all these good products, our restaurateurs will treat you well! Potée auvergnate, stuffed cabbage, aligot, truffade, fondue, pounti, sausages with lentils, Salers meat, blueberry tart or “pompe aux pommes”…

Please believe us, you will bring back wonderful tasty memories from your stay in Auvergne!

Truffade

Truffade

Ingredients for 4:

  • 1 kg of potatoes (preferable Bintje potatoes)
  • 500 g of young Cantal cheese or Salers
  • 7 garlic cloves
  • Parsley, salt, pepper

Preparation

1- Preparation. Peel and cut the potatoes into slices of 3 to 5 mm. Rinse them in lukewarm water and dry them quickly in a tea towel. Chop finely the garlic cloves. Shred the cheese into thin slices.

2- Cooking the potatoes. With a bit of oil in a large pan, fry the potatoes over high heat at the beginning (5-10 min), then at medium heat (25-30 min) with a little bit of salt (but not too much).

3- Seasoning. Add the chopped garlic when potatoes start to look alright. Add the pepper. Sprinkle some parsley.

4- Finalization. Add the cheese slices over the potatoes and mix everything with a spatula, until it makes strings (it’s quite fast). It’s ready!

5- Serve hot, with a salad/vinaigrette (with lots of mustard and chopped shallots, it’s even better) and Auvergne ham or flank steak.

Potée Auvergnate

Potée Auvergnate

Ingredients for 4:

  • 5carrots
  • 5medium turnips
  • 1/2green cabbage
  • 1/2onion
  • 10cloves
  • 1/2bouquet garni
  • 4potatoes
  • Peppercorns or 5 bays pepper
  • 50g of duck
  • 1/2kg of salt pork
  • 1/2knuckle of ham
  • 1/2Morteau sausage

1- Desalinate the meat for 5 or 6 hours if it’s salted, or for 2 hours if it’s semi-salted.

2- Remove some leaves around the cabbage and its core. Cut it in 4, take out the white in the middle and wash the cabbage.

3- Peel the carrots and turnips.

4- Blanch the cabbage: plunge it into a large casserole dish and cover it with water.

5- Bring to boil, and after 2 minutes with large bubbles, take it out, drain it and cool it under cold water to stop the cooking.

6- Stud the onion with the 10 cloves.

7- In a casserole dish, put the meat in cold water (except the sausage) and add the studded onion.

8- Do not salt. Bring to boil over high heat and remove all the foam on top.

9- Once skimmed, lower the heat to reach a small ebullition, add the bouquet garni and the 5 bays pepper and let it cook gently for 1h30.

10- Cut the cabbage into strips and the carrots into sticks.

11- Take another casserole dish, add some oil at the bottom and cook at high heat the carrots for 5 minutes, then add the cabbage.

12- Stir everything and let cook over medium heat. Add the turnips after 10 minutes, add the duck fat and let it cook gently.

13- 30 minutes later, add the Morteau sausage on top.

14- After 1h15, add the potatoes. Stir from time to time.

15- After 1H30, the meat should be cooked, and it only remains 30 minutes for the vegetables to be cooked.

16- Add the meat in the casserole dish with the vegetables, when it’s cooked and let everything simmer for the last half an hour on a medium fire.