Terroir and Gastronomy in Haute-Loire

Gastronomic restaurant***

Régis and Jacques MARCON, in St Bonnet le Froid (awarded 3-star restaurant by the red Michelin Guide since 2005).

The designation of origins

– Fin Gras du Mézenc : High quality Beef specifically AOC . (= Controlled Designation of Origin)
– Green Lentil du Puy AOP (= PDO /Protected Designation of Origin)
– AOP Auvergne cheeses (Cantal, Saint-Nectaire, Fourme d’Ambert, Bleu d’Auvergne and Salers) …


– Local cheeses and especially “artisous” cheese
– The Red Pearls of the Monts du Velay (Strawberry, raspberry, gooseberry)
– Mountain Delicatessen
– Honey from local beehives
– Craft beers
– The liquor of Velay (verbena) …