The Auvergne cuisine is a rich cuisine where we can find gastronomic specialties such as the aligot, the truffade or the tripou. But in this typical cuisine of our beautiful region of Auvergne, we also find plants traditionally used to prepare delicious dishes.
Without much suspense, we find of course the Lentils, but also the Mustard, the Garlic or the Vine. And if your mouth is watering, come and discover the history of these plants through the gastronomy of the Auvergne in the following document.
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