AN INHABITED MOUNTAIN
  BUILT HERITAGE
  HISTORY AND MAN 

  A MOUNTAIN CULTURE 

 

The Cantal massif has what it takes to satisfy visitors. In no time at all you will be charmed by its authentic and lively culture which particularly shines through traditional music and gastronomic dishes:   

The traditional music is played using instruments like the “cabrette” (Auvergne-style bagpipes), accordion, violin, hurdy gurdy or harmonica to sometimes accompany a few steps of the “bourrée auvergnate” (local dance).

Cantal is a green farming land that prides itself on the quality of its produce:

 • A sweet and sour liqueur, drunk as an appetiser and made, using traditional methods, from the roots of yellow gentian.
Sylvia Bonal      


 • Cantal is a generous land offering genuine lovers of food a wide range of cooked dishes: sheep’s offal and sheep’s feet served with steamed apples, stuffed cabbage, Auvergnate hotpot, “pounti” (a sweet and sour gateau with sweet herbs and prunes), “bourriols” (Cantalien pancakes) and “poulacre” (one of many secrets guarded by restaurant owners from the Puy Mary massif)…
 • The Salers cows provide delicious, tender meat of unbeatable quality. Any self-respecting visitor must try the famous Salers rib steak with Bleu d’Auvergne (blue-veined cheese from Auvergne) accompanied by its traditional “Truffade” (dish of potatoes with Cantal cheese)!

 • The cheese has the AOC (Appellation d’Origine Contrôlée) – a label of origin guaranteeing its quality, to ensure consumers get the best products.

Le Cantal, le Salers, la fourme d’Ambert,
le Bleu d’Auvergne et le Saint Nectaire.
 • The biscuits are crunchy, like the Salers squares or the Murat cones.
             Conception Productions iMaGix