Aligot from Aubrac
The great speciality of northern Aveyron
‘Aligot’ is made from fresh white ‘tomme’ cheese (if it wasn’t used in ‘aligot' it would be turned into Laguiole cheese in a few weeks), real mashed potato and a splash of cream, which has to be carefully mixed and blended to obtain the stretchy perfect texture: and there you have it! Good, simple, honest food – just like Aubrac itself. Best eaten in a small shepherd’s hut looking out over the vast wild plateaux extending into the distance.
Roquefort
Often described as the "Cheese of Kings and King of cheeses", Roquefort is a noble cheese if ever there was one. Don’t miss a visit to the Roquefort ageing cellars, where you can explore the maze of passageways formed naturally after the collapse of Mount Combalou. Turned into vast cellars ventilated by fissures in the rock, small corridors that allow air to circulate underground, they are home to thousands of Roquefort cheeses, lovingly cared for by master cheese makers between January and June.
Find out more about Roquefort:
Fouace
Fouace is a traditional cake made to an age-old recipe in parts of the Rouergue. Originally it was one of the oldest pastries to be found at any celebration meal. The ancient recipe, which made Cerné famous in the 16th and 17th centuries, is referred to in the Roman de Renard and Rabelais’ “Gargantua” but has since been lost. The Fouace as we know it today is lighter and less dense. Baking this cake with a subtle scent of orange flower needs "a special knack" combined with a few jealously guarded secrets about how to make it...
Marcillac wine
An Appellation d'Origine Controlée wine since 1990, the Marcillac wine-growing area has been established in the region for much longer, probably since the Gallo-Roman era. And as in many other regions in France, it was the monks and religious orders which organised and developed the vineyards.
The point where three climates come together (continental, oceanic and Mediterranean), Marcillac is one of the best places to grow the main grape variety used in its wines, the Mansois (also known as Fer Servadou or Braucol). Planted on the clay-limestone hillsides known locally as “rougiers”, the grapes give the wine its blackcurrant and raspberry flavours. Their long vinification time ensures Marcillac wines are powerful and full-bodied, with a deep red colour.
Enjoy a taste direct from one of the many producers of Marcillac wines: the perfect way of getting to know them better.
Find out more about Marcillac wine:
Our ideas for a 'gastronomy' break
 Contact: Loisirs Accueil Aveyron Tel: +33 (0)565755550 Mail : sla.aveyron@ wanadoo.fr |
 A gourmet weekend at harvest-time!During this break you will discover the Fel vineyards, the terrace cultivation of vines and vinification. You will be in direct contact with the wine-growers of the region: tours of wine-cellars, explanations of wine making, short walk around a vineyard, tastings…3-day / 2-night break with full board, including visits and a case of wine from Entraygues and Fel: €180 per person in a 2-star hotel (from 09 to 11 Oct. and from 16 to 18 Oct.) BOOK ONLINE |
 Contact: Loisirs Accueil Lot Tel: +33 (0)565532090 Contact: Tarn Tourism Reservations Tel: +33 (0)563773230 Contact: Loisirs Accueil Aveyron Tel: +33 (0)565755550 |
"Flavours of Aveyron, the Tarn and the Lot"A break to discover the gastronomic delights of the three departments and their wealth of local flavour: Three departments and many more gourmet products and colourful restaurants for you to discover in the course of your tour! 4 day / 3 night stay in a double room with half board, from €444.50/pers in 3-star and 4-star hotels. 7 day / 6 night stay in a double room with half board, from €882/pers in 3-star and 4-star hotels |
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