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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