Auvergnate (à l'): The expression "à l'auvergnate" applies, in classic cuisine, to many preparations made with products from Auvergne: petit-salé, bacon and ham (which the we find in the hotpot, stuffed cabbage and preparations of lentils and potatoes), as well as cheeses, such as blue (for the soup) and cantal (for the aligot and the truffade made from fresh tomme ).
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.