Auvergne Cuisine: An Interview with Chef Adrien Descouls
The landscape of Auvergne is marked by its medieval past and its volcanism, and the Tuscan-like hill town of Le Broc serves as a striking example of how these features often combine to make a bright, visual opera, playing out the melodramas of centuries before the eyes. While the town itself offers much to see […]
A Recipe for the Best Coq Au Vin in Puy-de-Dôme
What is certain is that it is in Auvergne that the Gallic rooster cooked in the wine of Vercingetorix’s homeland has its noble quarters, and that it is on the summit of the puy de Dôme, in the shadow of the Temple of Mercury, that one savours the coq au vin… -from La Mode française […]
From Britain to Auvergne: An Interview with Chef Sam Wydymus
British chef Sam Wydymus is the managing director of Terroir 63, a restaurant in the Auvergne-based village of Olliergues.
