Our territory is known for the beauty of its landscapes, for its strong traditions, for its exceptional craftsmanship, but it would be nothing without its rich and varied gastronomy. Coming from agriculture or taken directly from what the surrounding nature brings us, our local products will awaken your taste buds and make you discover what makes the identity of our territory and our terroir. Here is a small classification, not exhaustive of course, of the main specialties that you can taste on the spot, the opportunity to make your mouth water.
Aligot and Truffade
They are the undisputed stars of our plates. L'aligoth and truffle from Aubrac are two emblematic dishes of the territory based on potatoes and fresh tome cheese.
Agriculture is also geared towards the production of milk for the manufacture of many cheeses. Laguiole AOP is the best known, but Thérondels, Ecir, tomes or fresh cheeses will delight you.
Cow breeding is one of the most important economic activities of the territory. Many quality labels ensure a unique taste to the meat produced. North Aveyron is also a territory of delicatessen, ideal to enjoy during your aperitifs.
Aubrac tea is a small plant known for its digestive properties. Dried, it is used as an infusion, but its scent of lemon balm and mint is also very popular in desserts, aperitifs, ice creams or even chocolates.
Fouace, pie with the tome of the Carladez, prune rissoles, many local specialties are sweet. You can also taste the cake on the spit. It is a cone-shaped cake, cooked over a wood fire.
Another delicacy of our mountains is thegentian alcohol. This yellow plant, which grows on pastures, is used to make very aromatic aperitifs or liqueurs. It's here the root gentian which is used and not the flowers.
From the almost complete stuffed belly, here is a dish that could repel more than one, but which is very popular with us. Tripous are traditionally eaten in Breakfast, especially during village festivals.
The farçous are little donuts with chard and parsley. It is a delight as an aperitif. Each family has its own recipe, which is passed down from generation in generation.
The cheese soup
More solid than liquid, cheese soup is a mixture of onion, bread and cheese. This friendly dish will keep you warm during the long winter months. The cheese soup is best eaten the aftermath of a party or wedding.
An air of Scotland floats over Laguiole. Our two territories are very similar in the composition of soils and landscapes. It is quite naturally that the Twelve distillery settled in the buildings of theformer presbytery in Laguiole to make a high quality local whiskey.