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.:: Other stroll ::.
Another Auvergne in Randan
 

 
   MASSIF CENTRAL > PUY-DE-DÔME > Zone 2
 


In the west of Clermont-Ferrand, the chain of the Puys (Chaîne des Puys) and its 80 volcanoes is a fascinating witness of the events which shook this land million years ago. From astonishing panoramas to vertiginous slopes, come to explore this wild region.


History of the stones - In the country of the volcanoes, stone and lava are one. This typical grey stone with many uses is the real icon of the region. You will discover all its magnificence in the exceptionally well-preserved medieval fortress of Château Dauphin in Pontgibaud. Another stone related trip leads you to the subterranean carving workshop of the Puy-de-Dôme in Orcines for an instructive and poetic discovery of the craft of carving precious and semi-precious stones. It is pleasing to the eye.


The domes' giant - The basaltic watchman of this volcanic land, the Puy-de-Dôme is the star of Auvergne's volcanoes. On the hillsides of this 4830ft (1464m) double dome, is a wooded path, perfectly suited for a family walk to the top of the giant. Emotion is guaranteed when seeing the unforgettable panorama of the chain of the Puys and the discovering of the ruins of the Temple of Mercury (Temple de Mercure).
Great spaces for sportsmen -
The village of Laschamps is well-known for the natural phenomenon which bears its name : the reversal of the two magnetic poles. However, this charming rural town located at the foot of the Puy-de-Dôme is also a good starting point for hikers and all people who wish to gain altitude with hangliders and paraglides. Feel free to rent a mountain bike to follow the 7.5 miles (12 km) trail that leads to the Puy de la Vache at a 3861ft (1170m) height. The panorama which awaits you is one of the most evocative of the chain of the Puys.

Saffron flavoured fresh scallops
Ingredients for 4 people
. 8 scallops per person,. 2 large spoons of olive oil,. 0.1 oz (3cl) of Armagnac,. 1 oz of fresh cream,. 1 saffron pistil,. salt, pepper.

Fry the scallops in the boiling olive oil for one minute on both sides in order to obtain a slight coloration. Add the Armagnac to the residue. Add fresh cream, season, add saffron and let it reduce until the liaison of the fresh cream. Serve with wild rice and enjoy.