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100% Gourmand

Taste the flavours of Aveyron

Aveyron, a department that loves to eat!

A puzzle of terroir

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.

Country cooking brought up to date

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.

And what do we drink here?

Good to know: Millau Tourist Office’s gourmet hikes. With a guide, discover the Grands Causses surrounding Millau in an original way, and taste aligot in the heart of nature!

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