Restaurant 53 Office De Tourisme Millau Credit Greg AlricA homemade mashed potato with fresh Laguiole cow’s cheese. Enough to last through the harsh winter…
A creamy “blue” cheese made from cow’s milk and matured in the Peyrelade caves, on the same principle as Roquefort (natural fleurine caves).
A delight on a slice of walnut bread…
“Patience is a virtue that is acquired with patience” you’ll understand the meaning of this phrase when you taste this daube of beef stockings that requires 3 hours of “simmering”.
The base: cabbage. The stuffing can be adapted to suit your tastes and desires. Purists will tell you that it’s essentially based on sausage meat, but mores evolve and so do recipes.
Aligot
Assiette De Farcous Cstyle Millau TourismeA cake that lasts over time… If you start it at snack time, you’ll have some left over for aperitif and dessert. Tastes (too) slowly because of its consistency, which isn’t for everyone! Slightly flavored with anise, grandparents used to “tchimp” it in red wine!
Aveyron’s “pancake revisited” with fresh herbs and greens (chard greens…), bread and sausage meat. This pancake is also suitable for vegetarians and can easily be eaten while hiking or canoeing. Practical for a local meal on the go!
From the pâté de campagne family. Its distinctive feature: no jar, it’s shaped by hand and surrounded by pork crépine (a membrane veined with fat resembling a spider’s web). There are two ways to eat it: hot with lentils (from Larzac), cold in a salad, or as an aperitif with a glass (or keel) of local red wine. The quille should be eaten in moderation.
This is the quintessential millavois dessert. Very original, you won’t find it anywhere else! A cheesecake made with recuite de brebis (fresh cheese) flavored with orange blossom. To be enjoyed without moderation.
A “brioche aveyronnaise”. There are as many fouace recipes as there are pastry chefs! Each has his own secret for making it soft and delicious. Like the flaune, the fouace is scented with orange blossom water.
If minimalism were a cake, it would be the spit cake. Just 4 ingredients: sugar, flour, butter, eggs.
A gourmet dessert but also a culinary spectacle since it’s baked on a spit!
Gastronomie Gateau A La Broche Cuisant
@perail D Venom DemoulageA “shot” of protein and slow sugars: sausage meat, eggs and bread in the form of a sausage… white! We’re told it goes very well with the acidity of a granny smith apple!
Pascade is to Aveyron what galettes are to Brittany! Plain, with sugar, with Roquefort, with cabbage. It can be declined and revisited to suit everyone’s tastes!
A small cheese made from ewe’s milk that can be eaten firm or runny. Take it out at the beginning of the meal to let it warm up in the sun and enjoy it on a good country loaf of bread!
There’s a legend surrounding this “blue” cheese made from Lacaune sheep’s milk: that of a “pastre” who forgot his bag in a cave. Inside the bag, the bread had gone mouldy and the sheep’s milk cheese had turned blue. On toast, in crêpes, in tarts, in puff pastry, in ice cream (yes, ice cream), there are many ways to enjoy this cheese.
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Roquefort
Gastronomy Charcuterie 1Why oil? It’s a preservation process that stops the drying process. Dry, in oil, flavored with Roquefort or Causse herbs…. This trio will make up your aperitif platter!
The ancestral dish of southern Aveyron that the town of Millau has established as a renowned specialty. Trénel consists of a lamb belly, stuffed, tied and garnished. First cousin of tripoux, it’s not very sexy, it smells bad and it’s badly tied, but it’s excellent to eat! Traditionally, eating trénels for breakfast is the sign that a great evening is ending and a long day is about to begin!
Highly prized by top restaurants, our limestone terroir lends itself to the cultivation of this mythical mushroom! Enthusiastic truffle-growers will show you the particularities of this territory, which is ideal for growing black truffles. Meet them at the Maison de la Truffe in Comprégnac.
