Why the Auvergne is Your Next Culinary Destination
"Boarding the regional train at Gare de Bercy gave me an immediate sense of how remote Auvergne feels: the station is a squat 1970s terminal (very different from the grand Gare de Lyon), with weeds growing from one of its six platforms and a distinctly utilitarian air serving the Bourgogne–Pays d’Auvergne regions. That modest arrival set the tone for a trip into a quiet, less-touristed part of France." - Christine Muhlke Christine Muhlke Christine Muhlke is a former editor at both The New York Times and Bon Appétit. She is the co-author of "Wine Simple," also written by Le Bernardin's Aldo Sohm, and Phaidon's "Signature Dishes That Matter." Christine is the founder of culinary consultancy Bureau X and the creator of the Xtine newsletter. Travel + Leisure Editorial Guidelines
