The Gastronomy of Aveyron

The Aveyron specialties are made up of tasty Larzac cheeses, tender meats from the Aubrac Plateau and good vegetables. They reflect the culinary traditions of yesteryear and have flavors of home cooking. The Causses wine region is also very special and has some surprises in store for you! Let 's go for a gastronomic tour in Aveyron. We will wake up your taste buds!

Opening photo © Jérôme Rommé | Adobe Stock

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The Farçous

The Farçous are from Rouergue. It is a kind of chard pancake, usually stuffed with pork . There are many variations, because each family has its original recipe! The consistency and seasoning therefore vary greatly from one house to another… You will find this specialty in traditional restaurants, but also on the markets of Aveyron!

Find our best Aveyron recipes, such as farçous, aligot and many more...

Photo © Laure F | Adobe Stock

Aveyron cheese soup

The base of this soup is very ordinary: onions, stale bread, vegetable broth, with a little duck fat. Some add cabbage, others white wine… But the key to success is the choice of cheese. The debate still rages between supporters of Cantal and those of Laguiole. Aveyron purists will only put Laguiole, this good raw milk cheese from Aubrac! In any case, it smells of the countryside and we can already imagine eating it while warming ourselves by a good fire in winter. For the record, it was served the day after parties, and especially weddings, to get back on track...

Discover local cheeses during a roadtrip on the Aveyron Cheese Route.

Photo © Elena Schweitzer | Adobe Stock

The Pounti

Whether it is called Pounti in Aveyron or Picaussel in Auvergne, the recipe does not really change. Pounti is an Occitan term, "pountare", which means minced meat. It is an amazing sweet and savory terrine, made with prunes, chard and sausage meat. This remains a dish of leftovers, so the green vegetables used can vary to your liking: spinach or chard are also allowed! It is eaten both hot and cold and is therefore a delicacy for a family picnic!

Find good ingredients at the Halles de l'Aveyron.

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Quercy truffle omelet

It is an Aveyron classic. And yet nothing could be simpler than an omelet! But with a luxury ingredient that makes all the difference: the Quercy truffle. This hard-to-find mushroom, so dear to French gastronomy, has a refined and powerful flavor at the same time. We tell you all about the Quercy truffle…

The black truffle of Quercy.

Photo © Alexi Tauzin | Adobe Stock

The Aligot

Aligot is a well-known speciality, which has gone beyond the borders of Aveyron. This savory mashed potato gets its nobility thanks to the fresh tomme cheese from Aubrac that is patiently added to it... This is what will make the mashed potatoes "spin" and give it its incomparable texture. . To soften it, a little butter, and to flavor it, garlic! And that's it... You get a very invigorating dish, but so delicious!

Originally, aligot was a broth-based soup, with bread and cheese. It was served to pilgrims who bravely faced mountain passes to reach the religious site of Compostela. Over time, it was garnished with potatoes to make it more hearty, until the 19th century, when the recipe took its present form.

Accompany your aligot with a nice piece of Aubrac beef from the Lévézou Farm!

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Estofinade

Estofinade also comes from the ancestral traditions of Rouergue. It is a fish dish, mainly cod or dried haddock, served with potatoes. One might wonder why it is part of the culinary heritage of a region far from the ocean. In fact, the "stockfish", the dried fish, was imported by the boatmen who sailed on the Aveyron from Bordeaux. Almont-les-Junies is the town reputed to have imagined this recipe.

Taste revisited traditional dishes in the best restaurant in Villefranche-de-Rouergue: “Le Côté Saveurs”.

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The Tripous

The Tripous are not unanimous. It must be said that they have a rather pronounced taste and do not please everyone. However, it is also their strong flavor that delight some palates. They are concocted from calf tripe. Generally, they are served topped with a veal stock sauce. They were part of the traditional breakfast in the Aveyron farms. Today this custom has become a real country party, which brings back good memories to some and brings a lot of conviviality to these events.

Make a tripous breakfast! (fr)

Photo © Laure F | Adobe Stock

La Fouace

La Fouace is a brioche bread, in the shape of a crown. It is scented with orange blossom. It has a religious origin, since it has been made for Easter since the 16th century, initially in the commune of Notre-Dame-de-la-Haye. It is served at any time: breakfast, dessert, snack or snack… The recipe is very simple and easily made at home.

Have a typical Aveyron brunch at the Canoë Café in Creissels.

The Flaune

La Flaune is the “cheesecake made in Millau”. Why ? Thanks to an unusual cheese: La annealing! We use the flower of raw sheep's milk to make it. It is also used to make Roquefort. The drained sheep's milk is collected and then heated. This is what gives this authentic taste to cheese and Flaune. It is scented with orange blossom.

Taste a traditional Flaune at the Capion restaurant in Millau.

Aveyron wines

To finish this discovery of Aveyron sweets, what better to accompany a good meal than a perfectly paired wine? You might be surprised by the Estang wine from the Aveyron valleys, produced on schist hillsides, it has a very specific flavor! The Marcillac or the Côte de Millau come from the Plateau de Larzac and are also very typical.

Visit to the vineyards and wine tasting in Aveyron.