The local specialties are straightforward and excellent: Salers beef (among the best in France), Cantal cheese (one of the oldest fromages in the country), aligot (mashed potato with melted fresh cheese — heavier than it sounds, in the best possible way), and truffade. Most restaurants in the village offer some version of the local menu. Prices are reasonable given the food quality, and the tourist season is short enough that kitchens have not learned to coast.