This is the
searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals.
Just type in the word that you're looking for and press enter or click on search.
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The database behind this site was the loving creation of Suzy Oakes, who has since passed away. She is greatly missed. You can see her obituary in the Guardian
A cookbook, featuring Suzy's favourite recipies, is available. People who are interested should contact Mun Flint. 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