This is the
searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
Just type in the word that you're looking for and press enter or click on search.
There are other types of search; see search help for more information.
The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011. She will be greatly missed.
A cookbook, featuring Suzy's favourite recipies is now available. People who are interested should contact Mun Flint on firstname.lastname@example.org. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.
Description: The Auvergne is a mountainous region and province centred on the departments of Puy-de-Dôme and Cantal in the Massif Central, merging indistinctly with Languedoc in the East and Bourbonnais in the North. It is renowned for its charcuterie, cabbage, Cantal and Fourme cheeses, freshwater fish, mineral waters, vegetables, fruits and nuts, and clafouti.
|Map of the Auvergne, with thanks to www.map-of-france.co.uk by Tourizm Maps &Copy; 2006||
Most frequent country: France
Most frequent region: Auvergne
See places: French food and cuisine, Clermont-Ferrand
See foods and dishes: Aligot, Ambert, à l'auvergnate, Bleu d'Auvergne, Bleu de Laqueuille, Bleu de Thiézac, bourriole, brayaude, Brique du Forez, Cantal, Côte d’Auvergne, crique, gigot brayaude, Murol, omelette brayaude, Saint-Agur, Saint-Félicien, Saint-Nectaire, Salers
Other web reference:
Big-France-map.co.uk by Tourizm Maps & Copy; 2006