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The Charolais breed is the dominant bovine breed in the department of Allier. It is characterized by its white robe and is part of the family of "meat breeds". It is an excellent breed.

It was mainly used for the work because of its robustness, now it is destined only for the production of meat. These cows are also well-known because their potential to be good milk producers.

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After the local production of walnut oil, it was relaunched the manufacture of mustard in the purest respect for traditional know-how inspired by ancient documents. Mustard seeds are crushed on a stone wheel and mixed (diluted vinegar, spices and salt). It is the addition of white wine from Saint-Pourçain, a result of the local grape variety Tressalier which gives Charroux mustard its characteristic flavor. After a maturation of a few weeks, it is ready to be manufactured

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Free-range poultry is bred traditionally and fed exclusively with natural products, in large, grassy and shaded environments, therefore preserving their taste.

Its food is naturally rich in cereals.
With their low fat flesh, they provide a rich source of proteins, minerals and vitamins.
Chicken, guinea fowl, turkey and capon are raised in the open air near the Auvergne volcanoes for more than 81 days. Beacause of their origins, their flavor is unique.

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The potato pâté was born in 1789, a time of great food shortage. In those days the farmers, all observing the religious rules strictly, never ate meat on Fridays. To add to the privation, they were not

permitted to fish the ponds in the woodlands belonging to their Bourbon overlords. What did theydo? With the few components, they were able to scare up, they devised a new Friday meal consisting of a potato-filled two-crust pie, cooked without liquid and then infused with crème fraiche, an ingredient all farms had in good supply.

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Celebrated every year before Christmas at the turkey fair, the turkey from Jaligny is bred in the open air following the local traditions. The product follows a precise specification, an area of production. Its pulpit is firm and tender. It is a product of quality, seasonal, good and traditional. The turkey fair of Jaligny is expected every year on the 3rd Wednesday of December. This traditional fair has lasted since December 16, 1950

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Le vin de Saint-Pourçain, Le whisky Bourbon, Les eaux minérales

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Le vin de Saint-Pourçain, Le whisky Bourbon, Les eaux minérales

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1-  The Allier also has its wine, the Saint-Pourçain, a vineyard older than those planted by the Romans!  Today it occupies an area of 640 hectares spread over 19 municipalities.
2- The distillery of Monsieur Balthazar proposes the first Auvergne whiskey based on corn, barley and rye, and called "hedgehog" Hérisson in French" since it is made in Hérisson, in the Allier.
3- The source Vichy Célestins starts from the foot of volcanic masses of the chain of the puys in Auvergne to spring under the rock where was formerly the Convent of Celestines. Naturally gaseous, it springs at a constant temperature of 17.3 ° C. Scientific studies have proved that this water possesses beneficial virtues for the skin.