Gastronomy and local products
Here, the land is rich and conducive to the breeding of Salers cows and good products like cheese! Our producers invite you to visit their farms or markets, and our chefs to their restaurants to discover and taste the local produce!
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Auberge de La Sumène - Chez Marinette
Restaurants
Discover the gastronomy of the Cantal region through our selection of restaurants! To sample our local produce, put your trust in our restaurateurs: from semi-gastronomic and regional cuisine to local brasseries, snack bars and food trucks, the choice is yours!
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Hervé Vidal
Direct sales producers
Come and meet our producers, at the farm or on their premises! Cheese farms, honey producers, jam makers and plant growers all welcome you to share their passion. What better way to spend a gourmet evening!
Weekly markets
Weekly markets in the region’s villages are often an opportunity to find good local produce, but also to meet new people!
Saint-Nectaire PDO
Saint-Nectaire cheese has had a Protected Designation of Origin (PDO) since 1955. It's one of the smallest PDO areas in Europe, but nevertheless the 3rd largest PDO for cow's milk cheese in France! The PDO covers two departments: south-west Puy-de-Dôme and north Cantal. Known for its unctuous texture, no less than 12 liters of milk are needed to make a 1.5kg Saint-Nectaire, a guaranteed delicacy! In Sumène Artense, you'll find producers of farmhouse Saint-Nectaire AOP to enhance your meals!
Some
culinary
specialties
culinary
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P. Soissons
The truffle
Truffade is a dish based on potatoes and fresh tome cheese (Cantal or Salers). It is served with a green salad and local ham. The name truffade comes from the word “Truffe” meaning “potato” in Occitan.
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P. Soissons
The pounti
Pounti is a sweet and savory appetizer usually served with a green salad. It's a baked pâté made with eggs, milk, chard leaves, bacon and prunes. It's usually eaten cold, or as an accompaniment to the main course, lightly fried in slices.
Les bourriols
Bourriols, also known as pompes, are buckwheat pancakes. Originally, bourriols were eaten with only a knob of butter as a filling. Today, it's the sweet filling that dominates, but it can also be served with cheese or local ham.