Fresh tome from the Aubrac, the soul of aligot
Why this young cheese is essential to aligot, and how to choose it.
Latest articles
How to spot a real aligot at a restaurant
Five signs and three questions to tell whether the aligot you are served deserves its name.
The aligot recipe, step by step
Potatoes, fresh tome, garlic and a strong arm: the traditional recipe for four.
Where does aligot come from? From the monks' soup to the stretchy purée
From the 12th century to our village feasts: how a soup of bread and fresh tome became the dish of the Aubrac.
What we stand for
Aligot has no lobby. No union, no logo, no budget.
It has grandmothers, wooden spoons and people who stir. So we are taking it on: real potatoes, real fresh tome, and a dish stirred all the way through.
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And in Paris?
We have an address for you.