The guesthouses – like the one in this photo, inns and restaurants of Besse en Chandesse honour the numerous gastronomic specialties of the region like ‘choux farci’, ‘potée auvergnate’, or ‘truffade’, blueberry tarts and apple pies, wild mushrooms, and fish (arctic char, river trout) from surrounding lakes and rivers. But the true local flagship products are the five AOC cheeses (including Saint-Nectaire and Fourme-d’Ambert) and Auvergne sausages and ham.