Guide
to the Loire regions
Côtes
du Forez

The
cuisine of the Forez
Patia
Forézien
A slow cooked potato dish, not unlike Dauphinoise,
containing crème freche, milk, butter.
Cheese:
Fourme
d’Ambert AC
Between 1972 and 2002, two separate appellations had
existed for Fourme d’Ambert and Fourme de Montbrison, but the
appellation decree has since been re-written to amalgamate the two. The
area of production is within the ancient area of Forez.
Brique
du Forez
With the appearance of a square brie of camembert,
this cheese is made from both cow and goats milk. Despite the local hype,
it is fairly ordinary in comparison to a decent Brie de Meaux.
Caviste's
Histoire de Vins
Place de la Mairie
Montbrison
T: + 33 4 77 58 96 66
Vinum
7 Rue du Repos
Montbrison
T: + 33 4 77 58 95 09
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