Aveyron Top 10 Food Specialties
This is a typical north Aveyron specialty, also called "ruban de l'amitié" —friendship ribbon—. Aligot is a mix of mashed potatoes, and fresh tomme cheese. Originally a subsistence dish, it's now a special occasions dish.
From south Aveyron, know as the "king of cheeses", and made with non-pasteurized sheep milk. It goes through maturation exclusively in the natural cellars of Roquefort-sur-Soulzon.
Every grandmother has her own farçous recipe.
Here is one of them: 4 green chards, 1 bouquet of parsley, 1 onion, 1 whole garlic, 4 glasses of flour, 2 eggs and 4 glasses of milk. Chop the chard, parsley, onion and garlic. Add the eggs, milk and flour. Mix. Heat some oil in a frying pan, place the stuffing into the pan forming small flat discs. Turn them as soon as they become golden. Serve hot.
Traditionally prepared by housewives on Sunday mornings nad to be eaten before going to church, it became the staple morning snack. Prepared with calf or lamb stomach, ham stuffing, garlic and parsley.
Estofinade or Estofinado
Prepared with a sort of dry cod, potatoes, and eggs, this specialty can be originally found around Decazeville. It's way more tasty than a fish pie. Origins of this dish are still unknown. Only a dozen or so restaurants subscribed to the "Estofinade Charte", thus making sure they'll offer you this astonishing Rouergat —from Rouergue region— dish originating from the north of Europe. Stockfish from the Lofoten Islands (cod dried in the sun and cold Norwegian winds), it was the culinary delight of the miners of the Decazeville area only.
Gâteau à la broche
A cake as good to eat or beautiful to look at, baked on a spit over a wood fire. Pretty common for celebrations like weddings, or christenings. The origins of this dessert are still talked about. It's quite possible the idea came from the King of Prussia pastry chef in 1790. Its appearance is due to its method of fabrication. In fact, the liquid paste is gradually poured onto a conical spit that is turned close to a source of heat. Bit by bit, the paste solidifies, thus creating its very original shape.
Fouace or Fougace
Delicious with a few drops of orange blossom flower. Traditionally prepared to celebrate Epiphany, Aveyronnais no longer wait for January to bite into this wonderful cake, but eat it all year long!
This is THE dessert from Millau! A dessert that comes with a problem; you won't be able to experience it outside Aveyron. Indeed, where would you find sheep "recuite" far from the Causses? Flaune being emblematic of the Causses, it is based on recuite —sheep’s milk whey heated to 95°C—.
Soupe au fromage
This typical soupe shouldn't be confused with any other soup. One reason being the serving spoon must stand on its own! It shouldn't be confused with an onion grâtinée either. So, you'll experience it by yourself! History of this soupe au fromage is this one; it used to be prepared specifically for newly weds, and served directly in their nuptial bedroom. It was cooked in a cooking pot with an eye painted at the bottom!
Échaudé is an aniseed-flavoured —The French name Anis étoilé, or Star Anis, describes the star-shape of the eight little aniseed fruit pods from the anise plant, each containing a single grain— biscuit, that has been cooked twice, firt scalded, then baked. Christian pilgrims on the Chemin de Compostelle —The Way of St. James— over a thousand years ago, used to eat them when walking across Rouergue.