A rich and rustic dish made with thinly sliced potatoes pan-fried in goose fat, then mixed with melted Tomme fraîche cheese, creating a gooey, crispy delight! ¹⁾

A curious but delicious dish, this savory loaf is made with chard, onions, pork, and prunes, giving it a mix of sweet and salty flavors—served hot or cold. ²⁾

A famous stretchy dish, where mashed potatoes are blended with melted Tomme cheese, creating a thick, elastic, almost fondue-like texture. ³⁾

A traditional mountain dish, where cabbage leaves are stuffed with pork, garlic, and chestnuts, then braised in a flavorful broth. ⁴⁾

A classic dish from Le Puy, featuring salted pork belly, sausage, and slow-cooked green lentils, famous for their nutty flavor and volcanic soil origins. ⁵⁾

A hearty stew made with cabbage, potatoes, turnips, smoked sausage, ham hock, and pork belly, simmered for hours until rich and comforting. ⁶⁾

A bold dish from rural Auvergne, where a pig’s stomach is filled with pork sausage, cabbage, and chestnuts, then slow-cooked until tender. ⁷⁾

A fascinating brioche-like pastry, where sugar is sprinkled over a savory dough, giving it a contrasting sweet-salty taste. ⁸⁾

A forgotten but delicious dessert, similar to pain perdu (French toast), where stale bread is soaked in a milk and egg mixture, then baked with prunes and caramel. ⁹⁾

A modern twist on traditional flavors, where thin layers of potatoes, Cantal cheese, and cream are baked into a creamy, cheesy millefeuille. ¹⁰⁾

A simple but flavorful soup, featuring slow-simmered cabbage with bacon, potatoes, and toasted garlic croutons. ¹¹⁾

Unlike Breton crêpes, these buckwheat pancakes are thicker and filled with mountain cheese, ham, or honey, making them a versatile savory or sweet treat. ¹²⁾

A close cousin of clafoutis, this rustic cherry pudding is thicker and denser, often baked with whole cherries and a touch of cinnamon. ¹³⁾

A regional delicacy, this sausage made from veal tripe is slowly cooked in white wine, garlic, and herbs, served with mustard or lentils. ¹⁴⁾

A regional pastry made with buttery dough, filled with apples and flavored with brandy, often enjoyed in the colder months. ¹⁵⁾