French gastronomy

Each of France's many regions has its own typical cuisine to offer. Auvergne's traditional dishes include la soupe au chou (cabbage soup), le petit salé aux lentilles du Puy-en-Velay (smoked pork products with lentils from Puy-en-Velay), the famous potée auvergnate (Auvergne-style boiled meat with cabbage) or le clafouti (fruit cakes). One cannot forget Cantal and Saint-Nectaire cheeses, which are a great accompaniment to seasonal salads. In Burgundy, you'll delight in a plate of escargots au beurre persillé (snails in a parsley-butter sauce), a good cut of Charolais meat with Dijon mustard, beef bourguignon, as well as pot-au-feu before moving on to Epoisse cheese and traditional spicy bread.