Auvergne

Like Japan, the Auvergne is a land of extinct volcanoes surrounded by high basaltic plateaus where mineral waters seem to spring from the earth. Unlike Japan, it is far from the sea and the people are engaged mostly in stock-raising and dairying in the upper regions and in agriculture in the rich plains and fertile valleys. Its people, like the Japanese, are tough, sharp traders, and very thrifty.

Auvergne is a land where the garlic is never hidden or whispered about. The famous soups, lamb roasts, and pâtés of the region are quite frankly dependent upon garlic for their special appeal. The dominant fat of the area is the lard of pig and goose, both of which readily purvey the reek of garlic to whatever they are put with.