History

A whiff of mystery surrounds the basalt spur for those who see it from the lower town. Suggestive names such as "montée des Orgues" (basalt column climb) or "chemin des chèvres" (goats'path) lead you up to the old centre, which is dominated by the volcanic outline of Saint Peter's cathedral, a 15th century Gothic gem.
From medieval streets to Renaissance facades, the religious capital of the Haute-Auvergne reveals the charm of a lively town behind the superficial austerity of its black stone. In the heart of the town, the museums share the limelight with the exceptional monuments that house them. The former bishop's palace built in the 17th century houses the Museum of the Haute-Auvergne, a museum where you can find all about the Cantal, its local life and its people.
On the other side of the place d'Armes, the former Gothic and Renaissance Consuls'house conceals the Alfred Douët Museum of Art and History behind its mullions : an exhibition area of curios with a personal feel to it. Saint-Flour being the Muse of Artists, it is sometimes difficult to know where is the best place to take photos of the city : from the banks of the Ander or from the Calvary!
From the various panoramic points of the upper town, you get back in touch with your inner self when faced with the vast expanses of the Planèze (sloping plateau) or the smooth undulations of the Margeride mounts.

Culture

Joy! The Highlands Festival, at the end of June, invites mountain culture regions for two days of festivities based on shows, entertainment, markets and conferences. The moutains come to life in August for the traditionnal Festa del Païs, a grand fair celebrating local specialities and skills and the Dit d'Alleuze show. Cycle races also come to Saint-Flour.

With its town tours, organised hikes and picking excursions, in Saint-Flour, culture is our second nature!

From restaurants to inns, when mealtimes come, Saint-Flour has a whole range of famous Auvergne specialities and typical delights from the Cantal. "Tripoux" - a small cushion of lamb's stomach stuffed with calfs offal, bacon and herbs - is the symbolic speciality of St Flour country. It can be served with a tasty "truffade' made with potatoes and melted Cantal cheese or with a similar runny "aligot", with lentils or peas from the Planèze.

But what's that strange little green savoury cake with prunes? That's a "pounti" and everyone always takes the recipe away with him because it's bound to be a big hit when you will invite friends for a drink.

Le Pounti

Pre-heat the oven to 180°C (350°F/gas mark 4). Make a rather thick pancake batter. Add a finely chopped mixture made of: a slice of bacon, a slice of ham (and meat leftovers if you like), a handful of parsley, a generous amount of Swiss chard or spinach leaves, and an onion. Dish salt and pepper. Butter a terrine dish. Pour half of the mixture into the bottom of the terrine. Put a layer of prunes on top (left to soak the day before), and then add the other half of the mixture. Bake in the oven for a good hour at 180°C. Let the mixture turn brown. Check if it is cooked by piercing the centre with a knife. Adjust the temperature or cooking time if necessary. Serve hot as a starter with tomato sauce, salad or just as it is.