Brioche de Gannat au Beurre de Ciboulette

The remote and beautiful region of the Auvergne in central France has an ancient reputation for fine food and generous hospitality. The region still produces many of the outstanding chefs that work in Paris. Its food is based largely on the magnificent cattle that graze on the endlessly rolling terrain of the Massif Central. The people of the Auvergne claim that the pure, dry air of the region accounts for the quality of their cheeses and charcuterie because it encourages a slow matu