Local gastronomy | Explore Millau

The richness of our terroir

The art of “eating well” and “drinking well”. The pleasure of taste. The harmony between human beings and the products of nature. So many notions that led to UNESCO’s inclusion of “Le repas gastronomique des français” in the Intangible Cultural Heritage of Humanity in 2010.

The Grands Causses territory is obviously a worthy representative of this gastronomic wealth, thanks in particular to a very strong rural identity and a diversity of producers that has never dried up over the centuries.

In fact, farmers, cheesemakers, winemakers, brewers, patissiers and distillers are just some of the artisans you can meet in Millau and the surrounding area.

Let’s go and discover the products and specialities to be found on our stalls and in our shops!”

An appetizer for a sweet start!

Farçous:Small patties made with thick pancake dough, bacon, cheese and herbs, all fried in a pan. Back home, we love farçous, whether lean or fatty, hot or cold …
Local beers: Numerous craft breweries offer a wide variety of beers throughout the territory, each with its own specificities.
Pastis:An aniseed aperitif often accompanied by aromatic herbs in its local preparation
Ratafia:A liqueur made with grape must and marc brandy, which is mixed and then left to ferment and age slowly. It can also be made from other fruits such as quince, apple, etc.

Charcuteries de pays:Among a very wide choice of meats, come and enjoy melsat, dry sausage in oil, fricandeau…
Pascade à la truffe ou aux cèpes:A mix between an omelette and a thick crêpe that can be prepared in just a few minutes.

Truffles can be found in many of our restaurants, and you can meet the producers at the Maison de la Truffe in Comprégnac

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And now, the main course!

Trénels millavois: Small packets prepared with lamb belly accompanied by steamed carrots and potatoes. It can be eaten all year round, at any time of day! Breakfast with trénels is a great Aveyron tradition.
Coufidou millavois: A daube of beef, pig fat, carrots and onions with a long simmered wine sauce. Coufidou takes its name from the Occitan “coufir” meaning to simmer slowly. Clever cooking to make the most of the low cuts of beef that are so good when simmered à la millavoise!
Aligot:A traditional Aubrac dish. Made with fresh cow’s milk tomme and mashed potatoes. Its design is a real visual spectacle! It’s comforting on winter evenings.

To accompany this, there’s nothing like a red wine Côtes de Millau, the history of which goes back several hundred years… before becoming an AOC in 2011.

“A meal without cheese is a day without sunshine”

Roquefort AOC: The king of cheeses, it is the oldest AOC cheese in France. It’s a blue-veined cheese made from raw, whole ewe’s milk, and takes at least 3 months to make and mature.
Bleu des Causses AOP: A cow’s milk blue-veined cheese of character and creamy texture. A must for cheese lovers.
Pérail IGP: Soft cheese with a bloomy or natural rind made from Lacaune ewe’s milk.

“Gourmandise begins when you’re no longer hungry”

Cerries: Emblematic fruit of the Tarn Valley orchards, a conservatory eco-museum is dedicated to it at Paulhe to discover the Valley’s red gold.
Flaune : A Millavian dessert par excellence, this is a tart made from warmed sheep’s whey called recuite, scented with orange blossom, to be found in most Millavian bakeries and pastry shops.
Fouace: A sweet aveyronnaise specialty, this crown-shaped brioche scented with orange blossom is sure to conquer your taste buds.
Gâteau à la broche: A conical cake baked in several layers over a wood fire in its traditional preparation. The pièce montée of Aveyron weddings since the 19th century. Its pyramid shape looks great on a table.

Short circuits

It’s a short step from farm to table: markets, producers, picnics… 100% local!