 In the discovery of cheeses of Auvergne:
Unless 15 km of the inn (you are near the zones of naming of the Saint nectar gland, the French blue-veined cheese of Rochefort and the blue of Laqueuille), producing craftsmen or cooperatives open you the doors of their cellars, by revealing you the trade secrets and the history of their cheese, tasting to the support.
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| Ingredients:
( For 4 persons)
8 tripoux of Auvergne
-250g of white beans
-4 tomatoes
-150g of lardons
-100g of carrots
-150g of blue of Auvergne (to us Blue of Laqueuille)
-20cl of white wine
-4 onions
-2 cloves of garlic
-10cl of cream
- thyme
- laurel
- clove
| | Recipe:
The day before, soak the white beans
Drain the white beans, put them in a big quantity of water with the laurel, 1 onion dotted with the clove, the carrots in small cubes, carry the whole with boiling and maintain this boiling during approximately 45 minutes, then drain by taking care of keeping 40cl of juice of cooking.
Put in a pan a little oil to make return lardons, sliced thinly onions, garlic. Make gild the whole then add tomatoes beforehand bald, épépinées and cut in dices, the white wine, the juice of cooking and the thy. Make reduce this sauce of half then put back the white beans and end the cooking.
For the training, put the white beans at the bottom of a dish going to the oven, arrange tripoux split in two, put on every tripoux a piece of blue, spray with cream and make brown in very warm oven.
Serve in the dish of cooking.
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The restaurant 
