blessed by a bounteous Nature
to mention Roquefort, that cheese of kings and
the king of cheeses, which is on demand everywhere
and plays a stake in the world trade market. (see
the caves of Roquefort).
The excellent regional fine food of Aveyron is, like
everything else in the Aveyron department, simple
and in good taste, in harmony with the rhythms of
local life and nature.In other words, pure good food
Not for the finicky feeder! Portions of Aveyron cuisine
are often vast, and the food is always genuine. Its
origin is controlled and it is always of impeccable
Aveyron, a meal is not a meal without a traditional
patisserie : Fouace (photo : fouace from Najac) cake
flavoured with orange-flower water, almond croquants, échaudés à
l'anis, Gateau a la broche (a cone-shaped cake cooked
for several hours on a stick by the fire).
Followed by a liqueur or eau-de-vie brandy (walnut,
quince or plum) to conclude the meal.
department has an excellent reputation for good rich food
with an amazing variety of recipes. The local products are
famous for their flavour, and people travel a long way to
come here and enjoy specialities like aligot (a rich puree
made with Tomme cheese, butter and mashed potatoes-See below
), stuffed cabbage, tripous (sheep's feet stuffed and folded
up in pieces of sheep's stomach), or estofinado (salt cod
cooked in walnut oil).
seeking for exceptionnal french culinary products will find
them at A la Ville de Rodez. A famous shop in Paris
nature has very generously provided Aveyron with ingredients
that are the joy of cooks and gourmets alike, for example
trout, crayfish, ceps, leg of lamb, game, and cured pork and