Petit Futé

"Friton d'Auvergne (a type of pâté), through the onion soup, aligot sausage or duck breast with truffles, you melt in the landscape of the Massif Central and enjoy beautiful plates, rustic and hearty."

Vanessa Besnard

"We rush to the Plomb du Cantal to devour their delicious truffade. I can not tell you about any other dish, I always go there to taste their truffade. The copper pans come out of the kitchen still smoking and the truffade spreads on your plate."

Aveyron

"The best truffade is the one from the Le Plomb du Cantal."

Jessica Redler

"The restaurant is called Le Plomb du Cantal and their specialties are truffade and aligot. Truffade is a traditional rural French dish made up of thinly sliced potatoes cooked in goose fat and folded into melted tome fraiche (a French cheese). It is the gooiest, cheesiest, most comfortingly indulgent dish I’ve ever tasted and you need it in your life."

Hello Kim

"Lover of truffade since I tasted it, I can not imagine going to Plomb du Cantal’s without eating it again."

Anne Béric Le Goff

"Because the star here is the aligot. Often dethroning the truffade, aligot is prepared for 20 years by the boss herself, Josette Alric, who has an impressive talent."

Ikimashoo

"The truffade is excellent, served directly in a copper pan."