From land to plate

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Gastronomy
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Local delicacies in the spotlight --- From the terroir to the table

Getting a taste of local delicacies is always a great way to share and have a great time!

Cantal is renowned for its fine produce, and especially its cheeses!
5 PDO cheeses to savour in the Hautes Terres region: Cantal, Salers, Saint-Nectaire, Fourme d’Ambert and Bleu d’Auvergne.
Other local products also underpin the reputation of our gastronomy, such as Salers beef, Cornet de Murat and Macaron de Massiac!

A "typical day", from the terroir ... to the table!

A first-hand experience with our local producers;
Learn how to make a delicious truffade yourself, to reminisce about the good times on holiday in the Cantal Volcano;
Delight your taste buds at our restaurants.

Farm tours

Visit a cheese farm and meet the animals - Grange de la Haute Vallée Albepierre-Bredons

Visit the Condeval farm: discover how Saint-Nectaire cheese is made Marcenat

Visit the Griou farm Vic-sur-Cère

Visit to the Helicopter Farm - La Coquille de Massiac Massiac

Semaine de l'Estive - Visit to the Condeval cheese farm Marcenat

Semaine de l'Estive - Visite de l'INRAE : Institut National de Recherche Agronomique Marcenat

Semaine de l'Estive - Visit to the Gaec de l'Estival cheese farm Marcenat

Semaine de l'estive - Visite d'un troupeau de vaches salers Saint-Saturnin

Visit to Mont Journal Farm Ferrières-Saint-Mary

Visite de la ferme fromagère du GAEC de l'Estival Marcenat

Have you ever heard of --- truffade?

Recipe to make your own truffade!

Ingredients:

500 g of potatoes
250 g of fresh Cantal tome cheese
Garlic, salt, pepper

Preparation:

Peel the potatoes and cut them into slices
Brown them in a casserole dish and season with garlic, salt and pepper
Cut the fresh tome cheese into small squares
Add the squares of tome cheese to the dish at the end of the cooking time
Mix well with a wooden spoon and serve hot with a salad or a slice of cured ham.