Aveyron at the table: six specialities to know

Aligot is the star, but it is not alone. Here are six other names to remember if you want to understand what people eat in Aveyron.

Roquefort

A blue-veined ewe's-milk cheese, associated with the village of Roquefort-sur-Soulzon, in the Aveyron. It has its own story, and we will come back to it.

Laguiole

You think of the knife, but Laguiole is also a cow's-milk cheese from the Aubrac. Its young version, the fresh tome, is the one that makes aligot stretch.

Tripous

Small parcels of tripe, cooked for a long time. A speciality that requires liking that sort of thing, and that leaves nobody indifferent.

Farçou

A family-kitchen dish, of which every household defends its own version. We won't risk giving "the" recipe, out of caution.

Fouace

A traditional brioche, often shared with the family.

Flaune

A sweet tart made with fresh cheese, to finish the meal.

This list is not exhaustive. Each of these specialities deserves its own article, and they will come.