AVEYRONIAN CUISINE: top 10 Aveyron specialities to try

How about a change of scenery on your plate? Let’s take a look at the 10 culinary specialities of Aveyron that you must try during your stay, or make again at home to delight the whole family!

Typical Aveyron dishes

ALIGOT: Aligot is THE traditional Aveyron dish par excellence. It’s a gourmet mashed potato made with fresh Aubrac cheese. Leave to melt, turn again and again, and when the paste becomes smooth and stringy, the aligot is ready! Here’s our recipe: Aligot à l’ancienne

LES FARÇOUS: these little galettes are a true Aveyron tradition. They start with chopped Swiss chard, parsley, onion and a little garlic. Then you mix it with sausage meat. Every family has its own recipe for farçou. You’ll find them on every market in Aveyron. Enjoy them hot or cold!

LES TRIPOUS: an ancestral dish from southern Aveyron, tripous are a local specialty waiting to be discovered. You either love it or hate it. In Aveyron, we love it. The belly of veal or lamb is stuffed, garnished and tied up, then cooked in a white wine sauce. A dish that has been part of France’s culinary heritage since time immemorial.

ESTOFINADO: fish lovers are not left out. Estofinado is an Aveyron speciality made with stockfish, dried cod fillets, potatoes, eggs and parsley. And once you’ve tasted it, brandade de morue (codfish brandade) is a thing of the past.

Typical Aveyron cheeses

Aveyron is also the other cheese “country”. Cheese lovers can count on the Thérondels made in the Carladez region , at the foot of the Cantal mountains; the very blue-veined Bleu des Causses; the Tome de Laguiole used to make aligot; or the small Pérail, which doesn’t go unnoticed in its pocket format (8 cm in diameter, weighing 100 g). And let’s not forget the most famous of them all: Roquefort, nicknamed the “king of cheeses” by Diderot. Read more: Roquefort cellars open for visits and tastings

Try: Aveyronnaise cheese soup, a soup that’s eaten with a fork! Tradition has it that this soup – which is soup in name only – is served only when the spoon stands upright in the dish.

Aveyron desserts, cakes and cookies

LE GÂTEAU À LA BROCHE: as its name suggests, this traditional cake is baked on a spit over a wood fire. Crunchy on the outside and soft on the inside, it’s a real treat! In Aveyron, it replaces pièces montées for weddings and festive meals.

LA FOUACE: it’s impossible to resist this orange blossom-scented brioche, covered in grains of sugar and as moist as you’d like! This crown-shaped cake is one of Aveyron ‘s oldest pastries , traditionally served at Epiphany. Today, there’s no better occasion to share a fouace aveyronnaise than for breakfast, dessert, tea or a snack.

LES ÉCHAUDÉS: do you know what they are? Inherited from the Middle Ages, these aniseed-flavored cookies are a bit like the madeleine de Proust of the Aveyronnais. Traditionally, they are made in the shape of a ring or triangle, then poached in water before being baked in the oven. Yummy!

LA FLAUNE: this is the specialty not to be missed if you’re visiting Millau. This orange blossom tart is made with sheep’s milk. To make it, we use recuite, the curd that rises to the surface of the sheep’s whey after heating. The taste of the Causses in a cake!