The best local producers Puy-De-Dôme

The Canards d'Agathe farm is actually a fattened duck farm run by Catherine and Jean-Pascal. The ducks are raised in the open air, force-fed in collective pens with GMO-free whole-grain corn. Preserves are then prepared on site in a workshop that meets European standards. The farm is open to visitors, especially in summer. It's a great way to discover our homemade foies gras: cooked and semi-cooked foie gras, rillettes and grattons... You can also sample our products on the farmhouse menu.

Founded in 1857, the artisanal oil mill in Blot-l'Eglise is a must for those wishing to discover the milling trade. Bernard Bouleau took over the mill in 1997. The visit allows you to (re) discover the astonishing flavors of yesteryear through fine virgin oils. Walnut, of course, but also rapeseed, hazelnut, almond, pistachio, sesame, peanut, carnation, pumpkin seed, camelina... In addition to these original ranges, there are a number of home-made products: pasta, Rocher de Blot cakes, Pouzzolanes des Volcans sweets, vinegars, honeys and jams...

Created in 1997, the integration enterprise Biau Jardin produces organic products on an area of 17 hectares. The offer is complete: seasonal vegetables and fruit, organic eggs, bread, fair trade products, natural health and beauty products and delicatessen. Everything is offered at the shop, which also accepts the doume, the local currency. Biau Jardin offers weekly baskets filled with seasonal vegetables and fruit, with a subscription system. There are many drop-off points for the baskets.

Fabrice Renier's establishment offers home-made cookies revisited with a local touch: the Tuilière (plain, raspberry or blueberry), the Sancy lava (crispy almonds), the égravats (caramelized almonds wrapped in chocolate). Not forgetting the chocolate postcard, which represents the Sancy and will make a very original gift! In the summer, you will be seduced by the original artisanal ice creams (Saint-Nectaire flavor, birlou...), in the winter, you will not miss the tasty madeleines with blueberry. Many products without gluten.

Founded in 1991 by Limagrain, the Domaine de Limagne is responsible for all the stages, from production to sales. Jean-Fançois Panem, a former breeder, bought the company and runs it with a master's hand. The products come from ducks raised and processed on site. The products are fresh and of high quality: foie gras, confit, duck breast, stuffed neck, terrine... In spite of modern processing techniques, the breeding remains built on a traditional, peasant and artisanal model. The Domaine even offers its products delivered in D + 1, thanks to two slaughters per week.

From the top of their medieval tower, Nelly and Pierre Choffrut carefully guard their hectares of garlic, onions and shallots. Through their passion as producers, they contribute to the protection of a little-known Auvergne heritage. Bulb cultivation! However, what would the kitchen be like without them? To go further, he offers recipes developed by them, such as Apér'ail, a registered trademark, where garlic is cooked and soaked in a preparation based on vinegar, mustard seeds, sugar and pepper. Perfect for a spicy aperitif! There are also confits and different vinegars of character!

On this farm you will find certified organic agricultural products - poultry, eggs, lambs, goats. Visit possible by appointment. Rooms and guest table.

Although the company has left its original premises, the Vensat oil mill has been in the same family for over 150 years. Claude Gendre, grandson of the founder, and his wife Sylvie, still make artisanal oils. Whether it is walnut, hazelnut, almond or rapeseed oil, the work begins with the choice of fruits, from regional producers. Claude performs the same gestures as his father and grandfather. The couple is happy to make you discover them during the visit, which will end with a tasting of walnut and hazelnut oil.

If you wish to taste tasty local products, the Cellier Muratois will satisfy you. As far as cheese is concerned, you will be able to fill up on saint-nectaire, cantal, salers, bleu d'Auvergne, fourme d'Ambert... If you want to get into the kitchen, the tome is a must to make the famous truffade. The charcuterie is also honored. As for drinks, local beers and apple juice will enrich your aperitifs. Between two shopping sessions, the Cellier Muratois offers a savory break at noon or a sweet one for a snack.

Thierry Rouger has set up his artisanal biscuit factory. His credo is to make biscuits "like at home". With a single objective: to rediscover the good taste of our grandmothers' biscuits. The recipe? Raw materials coming, for the majority, from the region. Most of the biscuits are free of colouring and preservatives. Each biscuit is unique in its shape, the geometry is not perfect because here everything respects the traditional method, both for sweet and salty products. You can even see the production when you shop.

The truffle is an exceptional product whose secrets are well kept... But when a village in Auvergne has the first experimental truffle field in Europe that produces cedar trees, as well as 100 oak and 100 hazelnut trees, we must salute it. Patrick Peron is a lover of this product. His tuber melanosporum (black truffle) and tuber uncinatum (autumn truffle) are of an extreme quality. To realize this, tastings and visits take place during the season: from the end of May to the end of August/September for the summer truffle, from September to December for the autumn truffle.

Less than 10 minutes from Ardes-sur-Couze, Cécile gathers plants and wild flowers from the Cézallier plateaux, the mountains and her own garden. She transforms them into tasty products: preserves (rosemary, Douglas fir, lemon thyme...), syrups (acacia flowers, mallow, nettles...) and herbal teas (nettle, wild pansy, sage and marigold). L'Accueillette des Pensées is also a guest house with two cosy rooms for 2 and 4 people.

Behind Les Gatinettes are two sisters, Stéphanie and Émilie, "brought together by a sweet tooth, a bit of madness and the desire to share". With four hands, they make delicious cookies and crunchy biscuits, using quality ingredients: flour from the Moulin de la Ribeyre, organic eggs from Clos Mally, PDO butter, etc. Already present on many markets in the region, they are now located in the Halle gourmande Saint-Pierre area, to the delight of the Clermontois. A few seats allow you to enjoy a gourmet break.

Catherine and Bruno run a goat and sheep farm that they open to the curious and to cheese lovers. For two hours or a day, they invite you to slip into the shoes of a producer by following them in their work. On the programme: milking goats, feeding farm animals, ducks, donkeys, rabbits, turkeys, milk processing. You will be able to discover the backstage of agriculture and understand what you buy and eat. Of course, the discovery will continue with a cheese tasting.

From classic jams to jams to discover (lemon-thyme-rosemary, rosehips, melon calisson)... On the shelves are pretty little jars containing multiple flavors. From the picking to the potting, everything is home-made by the artisan jam maker. Her workshop? The room just behind the shop. It is possible to see her at work, before she comes to welcome you. The jams are made with fruits picked or bought without pesticides, sugar, if necessary, agar-agar for the gelling.

Ferme de Cisternes in Égliseneuve-d'Entraigues is a real discovery for lovers of quality meat. It offers direct sales of veal from the dam, with a tenderness and flavor that are sure to win you over. You can buy 5 or 10 kg boxes, as well as a gourmet assortment of vacuum-packed cuts, ready to be preserved. This is an address to remember for gourmets concerned about the freshness and traceability of their food. But don't forget to book in advance to ensure product availability.

Since 1994, Géraldine Petit has been cooking fine duck preserves. The range extends from foie gras to traditional dishes such as confit or potée. Among the specialties with original flavors, we can mention the extra whole foie gras with figs and Loupiac wine, the pâtés of duck breast with fruits (chestnuts, blueberries...), the pork enchaud or the Salers sausage. The ducks are raised and force-fed with GMO-free corn and the products are free of additives and preservatives.

In 2019, Étienne Rachez will settle down at the Domaine de la Croix Arpin with Pierre Goigoux. After training in Beaune, he proposed a partnership: Pierre would concentrate on his vines and he would manage the business and communication. From the reception of the grapes to the bottling, Etienne is a meticulous wine maker. His wine tourism offer is attractive: thematic tastings, wine courses, guided tours on electric scooters... The estate can be privatized and the Estafette Volcanic can be used for various events.