The Dishes of Aubrac

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Local culinary specialties

An authentic and generous terroir

The Aubrac region is a land of generous and authentic culinary traditions. Its emblematic dish is aligot, a mashed potato dish mixed with fresh tomme cheese, famous for its melting ribbons and unique texture.

Aubrac beef, raised outdoors on the vast pastures of the plateau, offers tender and flavorful meat. Rib steaks, entrecôtes, and grilled cuts are particularly prized. The region is also home to Laguiole cheese, a pressed, uncooked cheese with a bold and balanced flavor. Here, one can also enjoy delicious artisanal charcuterie: dry sausage, ham, and fricandeau. Among other local specialties, tripoux holds a special place. This traditional dish, made with stuffed tripe, embodies culinary expertise passed down through generations.

Each recipe reflects the character of the plateau, its rich terroir, and its farming traditions. A simple, authentic cuisine deeply rooted in the Aubrac.

The iconic products of Aubrac

An authentic terroir with simple and natural flavors

Aubrac offers a wealth of raw products from a preserved environment: Aubrac meat, cheeses, cured meats, wild plants… So many authentic flavors that reflect the character of the plateau and serve as the basis for the region’s traditional recipes.

Préparation de la Tome au buron de la treille

Cheese of Aubrac

The cheeses of Aubrac reflect an authentic terroir and ancestral know-how. The most emblematic is Laguiole AOP, a pressed cheese with hazelnut notes. There is also Cantal, produced on the plateau, as well as Bleu d’Aubrac, a creamy, slightly tangy blue cheese. Together, they illustrate the rich cheese heritage of the region.
Plat de dégustation de viande de boeuf salé à la fête de la race Aubrac

Aubrac Beef

Aubrac beef is distinguished by its tenderness, fine grain, and balanced flavor. Its light marbling melts during cooking, enhancing its taste. Often recognized by labels such as Label Rouge, it guarantees traditional farming practices that respect animal welfare and the local environment.
Pomme de Terre de l'Aubrac apellées pépites.

The pepites of Aubrac

The Aubrac potatoes, produced in Lozère, come from a local supply chain committed to quality. Supported by the Association of Potato Producers of Aubrac Lozère, they showcase demanding agricultural expertise. Their distinctive taste and excellent texture make them an essential ingredient in traditional recipes of the plateau.
Photo de thé d'Aubrac fraichement cueillit

Aubrac's tea

Wild calamint, also known as Aubrac tea, offers a minty and spicy flavor, prized for its invigorating and digestive properties. Naturally caffeine-free, it's the perfect accompaniment to a relaxing break. This plant is notably featured in the artisanal teas produced by La Grange au Thé in Nasbinals and Loz’Herbe in St-Sauveur-de-Peyre.
Plat de Tripoux

The Tripe

Tripous are a traditional specialty of the Massif Central, particularly prevalent in the Aubrac region. They are prepared from rolled and tied veal tripe, then slowly cooked in a broth flavored with white wine and vegetables. Their delicate taste and melt-in-your-mouth texture make them an iconic dish, often enjoyed at village festivals in the early morning.
Gateau de Fouace Aveyronnaise

Aveyron fouace

Aveyron fouace is an iconic delicacy, a soft, slightly sweet bread with a delicate aroma. Once baked in wood-fired ovens for special occasions, it symbolizes hospitality and sharing. Even today, it is enjoyed at breakfast or as an afternoon snack, perpetuating the warm and welcoming spirit of the Aubrac region.

Some traditional recipes

Discover the authentic cuisine of our region

Discover the unique flavors of the Aubrac region through our traditional recipes. From pachade to coupétade, including aligot and truffade, these iconic dishes invite you to explore the culinary heritage of the plateau and savor the taste of our local produce.

Preparation_Aligot

The aligot

  • Number of people: 4
  • Preparation time: 40 min

Ingredients :

  • 400g of fresh Aubrac cheese
  • 1kg of potatoes
  • 250g of crème fraîche
  • Garlic, salt, pepper

Preparation:

  • Mash the potatoes.
    Add the cream and season.
  • When the mashed potatoes are piping hot, stir in the fresh tome cheese, cut into slices.
  • Stretch and stretch: your
  • aligot is ready!
Plat de Truffade encore chaud

The Truffade

  • Number of people: 4
  • Preparation time: 50 min

Ingredients :

  • 300g of fresh Tome cheese from Aubrac
  • 100g of Laguiole or Cantal cheese (AOP)
  • 1kg of potatoes
  • Garlic, salt and pepper

Preparation :

  • Peel and slice the potatoes.
  • Sauté the potatoes over high heat for 8 minutes, then over medium heat for 30 minutes with a pinch of salt.
  • Add the minced garlic, pepper, and cheese slices.
    Stir until melted and it’s ready!
Coupétade

The coupétade

  • Number of people: 6
  • Number of people: 1h10

Ingredients :

  • 200g prunes and 80g raisins
  • 1 sachet of vanilla sugar
  • 260g caster sugar
  • 1L milk
  • 6 eggs
  • 1 stale baguette

Preparation :

  • Preheat the oven to 150°C (300°F).
  • Cut the bread into pieces and place them in a rectangular baking dish.
  • Add the raisins and prunes.
  • Heat the milk with the vanilla sugar.
  • In a bowl, whisk the eggs with the sugar, then add the hot milk. Whisk well.
  • Pour this mixture into the baking dish and bake for 1 hour at 150°C (300°F).
Pachade préparé dans une assiette

THE Pachade

  • Number of people: 4
  • Preparation time: 50 min

Ingredients :

  • 1/2 liter of milk
  • 4 tablespoons of flour
  • 2 eggs
  • 1 pinch of salt

Preparation :

  • In a mixing bowl, place the flour and make a well in the center. Crack the eggs into the well and add the salt.
  • Mix, gradually incorporating the milk, until you have a smooth batter.
  • Heat a frying pan, grease it with oil, and pour in the batter.
  • Cook over low heat until the outside is golden brown and the inside is cooked through.
  • Enjoy with sugar or jam!

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