How to spot a real aligot at a restaurant

You are at a restaurant, the aligot arrives. How do you know whether it is the real thing? You don't need to be from Aveyron: just look, taste, and dare to ask a question.

Five signs of a good aligot

1. It stretches. Lift the spoon: the ribbon should stretch without snapping.
2. It tastes of milk and garlic. No powder, no salt alone.
3. It is hot and made to order. Stirred in front of you or just before, not set at the bottom of a tray.
4. It is smooth. No lumps of mash, no pieces of badly melted cheese.
5. The plate is well filled. Aligot has never been a stingy dish.

Three questions to ask

• "Is it made with real potatoes?"
• "Is it fresh tome from the Aubrac?"
• "Is it made to order?"

A restaurateur proud of their aligot answers without hesitation, and often with a smile.

Warning signs

• The menu says "cheesy mash" or "aligot-style mash".
• It doesn't stretch, or it snaps as soon as you lift it.
• It arrives lukewarm.

And in Paris?

We have an address to recommend: where to eat a real aligot in Paris. To understand what makes the difference, also read why instant flakes are a problem.