100% Gourmand

Aveyron is one of France’s largest départements, both in terms of surface area and cuisine.
This jigsaw puzzle of terroir offers us a true culinary diversity, with Aubrac cows in the north, whose milk is transformed into aligot or Laguiole (Aveyronnais cantal), the famous Ségala veal in the west, and Lacaune dairy ewes in the south, who supply the milk for the famous Roquefort cheese.

Aveyron is a region of great culinary diversity.

Still very rural, the Aveyron department is subject to a climate that can be harsh depending on the terroir. Hence the tasty, hearty and nourishing cuisine. Today, the cuisine of our grandmothers inspires many of the country’s Michelin-starred chefs.

For refreshments and toasts during aperitifs, local beers and Pastis des Homs… And to accompany your meal, Aveyron proudly boasts 4 AOC appellations, Marcillac, Entraygues-le fel, Estaing, and Côtes de Millau.
Our local producers are waiting to welcome you to their homes!

From farmers’ markets, to refined restaurants, to farm inns, eating in Aveyron is above all a moment of pleasure.
All your favorite products can be found on the stalls of local markets, on the tables of inns and restaurants, or directly from the farm.
A guarantee of quality on your plates! Local on our stalls!