Le Clédart farm
Breeder of Montbeliarde cows. Production and sale of cheeses: Salers, Cantal, Tome de montagne and also assorted cooked meats: pâté, sausages, ham. Porks are fed with whey. Groups welcome: visits on Tuesdays, Wednesdays, Fridays at 4.00 p.m by appointment (15 pers. max).
Show moreSt Louis and St Martin’s church
The church of Saint-Martin de Barriac is in pure Roman style with regard to the choir, the apse and the chevet (12th century).
Show moreFerme de Lamourio
In a farm breeding Salers cattle. 3 bedrooms in an independent building situated in front of the house of the owners. House with a typical architecture from the region. 3 large bedrooms with private shower-room and toilet. Downstairs: 1 bedroom (1 kingsize bed) - lounge for the guests with a television and a kitchen area with fridge and microwave oven. Upstairs : 1 bedroom (1 double bed + a sofa convertible into bed) and 1 bedroom (1 double bed). Set of garden furniture - parking area. Recommended by the "Guide du Routard". 4km from Saint-Cernin for shopping - 20 km from Salers - 20km from Aur...
Show moreTournemire
The knight Rigaud de Tournemire is mentioned in a settlement dated from 1030. His brother, Pierre, a knight, participated in the Crusade of 1095 and preached in Clermont-Ferrand. Legend has it that when he came back from the Holy Land, he brought a thorn from Christ’s crown. Venerated as a miraculous object it is said that it cures eyesight troubles. It was kept within the Romanesque church of which the oldest parts date from the 12th century - its chapels, its keystones, its porch and sculptures are other remarkable elements to see. During the 12th century, the Tournemire family built a monum...
Show moreReception room of Le Grand Gîte
In the large Gîte de Sainte-Eulalie, room with a capacity of 200 seats.
Show moreFromagerie Duroux
Since 1936, the Duroux dairy has produced and matured cheeses from Auvergne. The family dairy works with 60 farmers and collects milk within a radius of 30 km from the dairy. 60% of the collected milk is transformed into cheeses. Traditional maturing in a previous rail tunnel (1300m length). An eighty yeared cheese story, an authenticity and a well-known quality from four generations. Awards : several times rewarded (a lot of gold and silver medals) for the Cantal cheese we produce and mature (at different ages of maturing) and for the Salers cheese we mature.
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