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.


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. 


Histoire de Vins
Place de la Mairie
T: + 33 4 77 58 96 66

7 Rue du Repos
T: + 33 4 77 58 95 09

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