Food in Auvergne: 16 dishes you must try while visiting Auvergne

Are you heading to France’s most underrated region soon and looking for the typical dishes to eat in Auvergne?

We are here to help!

As an Auvergnate myself, I know all these dishes like the back of my hand. That’s what I’ve grown up eating and I’m so glad to share everything with you now.

Food in Auvergne is incredibly delicious. It’s authentic, hearty and traditional.

If you’re looking for some delicious Auvergne cuisine during your stay, look no further! We’ve compiled a list of dishes that you simply must try while in the area.

From local favourites to classics, there’s something for everyone on this list. So what are you waiting for? Start planning your trip and get ready to indulge in some amazing food in Auvergne.

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Food in Auvergne France


Truffade in Auvergne

The truffade is THE classic Auvergne dish and no matter what you do, you can’t leave this region without giving it a go!

It’s made with potatoes and tomme de cantal which is a younger version of the cantal cheese.

While the tomme is not that nice to eat on its own, it’s used in many local recipes so that’s an ingredient that you will notice more than once.

Truffades can be found in most restaurants in Auvergne, especially in the Cantal and Puy de Dôme.

It usually comes with a salad and charcuterie but can also be served with sausages.

If you’re looking for a delicious and unique dish to try while in Auvergne, be sure to add the truffade to your list!


Tripoux in Auvergne

Another local favourite is the Tripoux. This dish is made with tripe (or stomach) and can be a bit of an acquired taste.

When it comes to weird French food, they are definitely at the top of the list but, if you’re willing to give it a go, I promise that you won’t regret it!

The tripoux are usually served as a main course with boiled potatoes and can be found in more traditional and local restaurants in Auvergne.

They’re made with tomatoes, carots, ham, onions and various herbs and spices.

Please note that the smell can be very strong, almost off-putting for someone who never tried. However, don’t let that stop you since the taste is nowhere as strong!

In summary, if you’re looking for a hearty and authentic dish to try while in Auvergne, the tripoux are a must-eat!


Cheese is a big deal in Auvergne and you will find it in almost every dish.

There are many different types of cheese made in the region, from soft to hard, blue-veined to smoked.

Some of the most famous cheeses include Cantal, Saint-Nectaire, Fourme d’Ambert, le Salers and Bleu d’Auvergne.

These cheeses are AOP (Appellation d’Origine Contrôlée) which means that in order to have this name, they must be produced within their specific areas in Auvergne and use the traditional method.

You can also find loads of local cheeses that may not have the AOP label but are just as good. Here are some recommendations: Carré d’Aurillac (creamy blue cheese), Palais Maursois (goat cheese) and Saint-Mamet (similar to a brie).

You can buy cheese at every grocery store in Auvergne and, if you’re feeling adventurous, you can even go to a fromagerie (cheese shop) to try some of the more unique varieties.

Tarte aux Myrtilles

Tarte aux myrtilles in Auvergne France

If you’re looking for something a bit sweeter, the tarte aux myrtilles is a must-try.

This dessert is made with blueberries and is very popular in Auvergne. It’s usually served with cream or ice cream and can be found in most patisseries (pastry shops).

Auvergne is home to dormant volcanoes and for this reason, we get loads of wild blueberries (especially in the north of the Cantal) and blueberry pies are definitely one of the best ways to eat them.

Soupe au Fromage

As I mentioned before, cheese is a big deal in Auvergne and the soupe au fromage (cheese soup) is one of the most traditional ways to eat it!

This soup is made with onions, dry bread, chicken stock and cantal cheese.

There is no official recipe for the cheese soup since each family make it and eat it in a different way but here are some rough instructions so you understand how it’s made:

  1. Caramelise onions in a pan
  2. Cut dry bread into cubes
  3. Make a chicken stock, add the bread on top, then the Cantal cheese on top of the bread and finally the onions

Now, most people usually let it sit for a few minutes so the bread becomes soft but it’s really up to you. Just make sure that the cheese has melted.

You can choose to mix everything together or just take a spoon and take a bit of everything at once.

The Soupe au Fromage is not exactly a popular dish in restaurants since it’s very much of a peasant dish. That’s something you will find in people’s homes!

However, you can find them in the summertime when each village do their fête de village and in some rural restaurants.

Fun fact: It’s known to be an excellent hangover cure! If you go out and eat before going to bed, you shouldn’t feel bad the day after.

Lentilles du Puy

If you’re looking for a side dish, the lentilles du Puy are always a great option.

These green lentils come from the town of Le Puy-en-Velay and are known to be some of the best in the world.

They have a nutty taste and go really well with meat or fish.

You can find them in most supermarkets and they’re very affordable.


Bourriols in Auvergne

These are Auvergne’s version of a crêpe and can be filled with sweet or savoury fillings.

The most classic filling is ham and cheese but you can get really creative with them.

You’ll find bourriols in the Cantal department mainly. They originate from the south of the region and can also be found in the Aveyron.

Here are some of the best recipes:

  • Dry ham and Cantal (or Laguiole cheeese)
  • Potatoes and Saint-Nectaire cheese
  • Potatoes and Bleu d’Auvergne cheese

You will find bourriols in local restaurants in the Cantal (in Aurillac for example) as well as on local markets.

Potée auvergnate

The potée auvergnate is a casserole dish that is made with various meats and vegetables. Basically, it’s Auvergne’s take on the Pot-au-Feu.

It’s a slow-cooked stew and each family has their own recipe for it.

The ingredients usually include: pork, cabbage, carrots, onions and potatoes.

It is a very hearty, traditional dish that you will enjoy in winter.

Cornet de Murat

Cornet de Murat in Auvergne

This is a pastry that is made with a rolled biscuit and whipped cream.

It’s named after the town of Murat in the Cantal department and is a very popular dessert there and in the north of the Cantal in general.

This one is a very local delicacy and you will only find it in the mountains in the Cantal.

The biscuits themselves can be found in boulangeries but if you want to have it ready made, you might need to order it as a dessert in a restaurant.

If you go to the Lioran ski resort, a lot of the burons (mountain restaurants) sell them as a dessert or part of a café gourmand (which includes a coffee and various small desserts).

It’s pretty light which is a nice change.

As delicious as the food in Auvergne is, it’s not the lightest so this will give you an idea of what light desserts here are like.


Charcuterie Platter in Auvergne

Charcuterie is a general term for all types of meat that are preserved by salting, smoking or drying and it’s extremely popular in France.

While this is not typical of Auvergne, it’s such a popular thing to eat that I couldn’t not include it.

People love some good ham, saucisson and paté around here!

Since Auvergne is a very rural place with loads of farms, it’s very common for people to get a morning snack at around 10 or 11 AM with a quick plate of charcuterie.

To find the best products, I would recommend going to a charcuterie shop. The butchers will be more than happy to help you choose. Also, it’s so much better than in supermarkets and here you can be sure they are local products.

Paté aux Pommes de Terre

This is a potato paté that is similar to a pie but made with puff pastry, garlic, cream and parsley.

It’s particularly popular in the central part of France but also in Northern Auvergne.

You can find this dish in most restaurants in this part of the region as a starter. It’s usually served with a salad on the side.


Fougasse is a type of brioche you can find in the Cantal and other places in Western France.

It’s a bit heavier and not as airy as a brioche but besides that it’s essentially the same thing.

A lot of people get it from the boulangerie on a Sunday and eat it in the afternoon with a cup of coffee.

Gentiane Liquor

Gentiane in Auvergne

This is a popular liquor in Auvergne that is made from the gentian root.

It has a very strong, bitter taste and is usually served as an after-dinner drink.

You can find it in most restaurants and bars here as well as in supermarkets.

A popular brand for this drink is Salers.

The bottle is yellow so you can’t really miss it.

Now, although this is as typical as it gets, it can be a bit of an acquired taste. It’s pretty earthy so don’t expect anything sweet.

Fun fact: The gentian is a plant you can find everywhere in the mountains of Cantal. It has beautiful yellow flowers and a very deep root.

This root is what is used to make the liquor which explains the earthy taste.


Pounti is the ultimate Auvergne dish.

Now, I know it kind of sounds like ‘Bounty’ but don’t expect anything of the kind since it’s completely different!

This is a peasant dish that is usually served as a starter. It’s made with ‘farce’, which is a green stuffing made with parsley, pork and other herbs, as well as prunes.

It’s is both sweet and savoury so if you don’t like this kind of things, you may want to pass but I can’t recommend enough to give it a try.

This is so traditional and you can only find it in the southern part of Auvergne and in Aveyron.

It’s usually eaten warm with a bit of salad on the side.

You can find it as a starter in restaurants but also in charcuterie shops and in the charcuterie section of supermarkets.

Tarte à la tomme

Remember at the beginning of the article when I mentioned the tomme cheese and said it was used in other dishes, this is one of them.

The Tarte à la tomme is basically Auvergne’s take on cheesecake!

It’s made with eggs, cream, sugar and tomme cheese. It’s then cooked in the oven until it’s caramelised.

Please note that this is nowhere as sweet as a New York Cheese cake and it is baked so that makes it a bit more digest.

This dessert is particularly popular in the Cantal, in the towns of Vic-Sur-Cère, Mur-de-Barrès and Raulhac.

Cou farci

Cou farci in Auvergne

Cou farci means stuffed duck neck and is, as you might have gathered already, a duck neck that is stuffed with duck confit and foie gras.

This dish comes from South West France but it’s also very popular in the Southern West part of the region Auvergne so you might find it on some menus but more likely, at the local butcher.

It comes in one piece but you are supposed to cut it in slices and then cook it quickly in the oven before eating with a salad.

The neck skin is here to contain everything but a lot of people chose not to eat it. This is entirely up to you.

Auvergne is a region in France that has loads of delicious dishes to try and if you are a foodie, you are definitely in for a treat.

So, now is time to start exploring this beautiful region and experience the best of the food in Auvergne!

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