Discover the Salers cows and the classics of the greedy gastronomy of this wonderful wild but welcoming region; truffade and pickles, engulfed in sips of red wine, ravioli, Puy lentils, Saint-Nectaire, Cantal, the aligot that sticks to the ribs and the notorious tripoux, for lovers of tasty adventures. Reflets of France and naps guaranteed.