Our local specialities
Delight all your senses with the Aveyron’s iconic produce
THE PLEASURES OF THE PALATE
During your stay with us, indulge yourself with the numerous specialities that contribute to our region’s outstanding culinary reputation. When people talk about the Aveyron region their words unmistakably convey the notion of the pleasures of the palate, and the continuation of the long-standing gourmet tradition.
sALTED TREATS FROM OUR REGION
The Roquefort cheese as the true ambassador of the Causses, is only made with raw whole Sheep's milk of the Lacaune breed. It can be simply tasted on a slice of bread with a nice drop of côtes de Millau wine, or it can be used in a wide range of culinary preparations. Use all your creativity to include it in many different ways in your recipes. Roquefort cheese compliments both sweet and savory dishes. You can also visit the blog of the General Confederation of sheep milk producers, and those of the Roquefort cheese manufactures, and find all the delicious recipes that Roquefort lovers have shared with everyone online.
Farçous are small thick pancakes made of eggs, flour, milk and chard leaves. Depending on the season and the creativity of the cook, dandelion, parsley, spinach and cabbage can be added…
Meat cooked on a spit-roast with the flambadou may be found on the menu in many local restaurants. The flambadou is a cone-shaped piece of thick iron with a slot and a hole, with a long extended handle to prevent burning. This device is heated up and used to baste the meat with burning fat!
SWEET TREATS FROM OUR REGION
The Flaune is a rolled-out pastry filled with “recuite” (obtained by draining off the whey which is gently heated and turns into a slightly grainy cream), eggs are added and it is finally flavoured with orange blossom.
The Fouace is an aveyronnaise brioche which is flavoured with orange blossom.
The gâteau à la broche is a mellow cake that has a delicate flavour and is slowly cooked "on a spit" before flambéing. It can be bought at the biscuit factory located in the Cazes district in St-Affrique. This cake is baked in the old traditional way.
Besides Roquefort cheese, Sheep’s milk is used for the manufacturing of numerous other cheeses and in the production of ice creams and yoghurts