French Gastronomy on Stamps (4): Auvergne


France has issued many stamps on food (not foodstamps!) on her own gastronomy for quite some time.
A new series will be issued on April 25th and wil be printed in the form of mini-sheets dedicated to a particular region with stamps, pics and explanations.
With the fourth of these sheets I’d like to introduce Auvergne.
Auvergne is an ancient land made famous by the Celtic tribe’s, the Avernes, resistance to Julius Caesar when he conquered Gaul.
It is also remarkable for a plethora of natural mineral water sources and spas first exploited by the Romans (who loved their baths).
It is still considered as the last wild region of France with its extinct volcanoes, bitter winters and hardy people.

One can see the following specialties on the stamp sheet:
-Salers Cheese from the Cantal
-Perigord black truffles
-Vichy sweets made in the same city of Vichy renown for its spas and mineral water.
-Salers cows which for great cheese and meat.
-innumerable fruit and nuts including chestnuts.

Plenty more, I guarantee you!
I almost forgot: One of the best trekking areas with plenty of inns and small restaurants vying for the best local food!

Please check the new postings at:
sake, shochu and sushi


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