world cuisine | languages
search help | about us | allergies

Main dictionary      Translate from English       Keywords      Varieties      Latin
Search for:          

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 Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.


Language: French

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 by Tourizm Maps &Copy; 2006

Pronounced: oh-vehr-nyuh
Ethnicity: French
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: by Tourizm Maps & Copy; 2006

Feel free to e-mail us if there are any additions, changes or corrections that you'd like to see.

© Suzy Oakes 1998-2011, all rights reserved
All data appearing on this site are copyright protected
Database last updated: 21 June 2011 12:23