The national cuisine of France is characterized by extreme diversity. Depending on the region, certain ingredients are used in the preparation of dishes. In spite of this, wine and cheese are considered essential products of French cuisine. They are used both as an additive to traditional dishes and can be an independent foodstuff.
In the Auvergne region, where Vichy is located, cows of the Célère breed are raised to produce milk from which cantal and Salers cheese is made. Traditional Vichy specialties include Jambonsec d'Auvergne, a savory canned ham.
Carottes Vichy - glazed carrots - is considered the best regional dish, as well as Cepesfarcis - porcini mushrooms stuffed with ham and garlic. No less delightful reviews can be heard about Puy green lentils, stuffed cabbage, Auvergne pot with stewed meat and vegetables, potato truffada. All these hearty delights will be perfectly complemented by local wines: Saint-Pourcain, Cotes d'Auvergne or rosé Chanturgue.
